A supremely easy dessert bar!
Is there anything a crescent roll can’t do? I mean, they’re great rolled up and baked straight out of the can, but they’re like the chameleon of the storebought dough world. They can hold savory ham and cheese or they can make a most delicious taco app but here they stand in for cheesecake crust in an almost-too-easy dessert that will take you just a handful of ingredients and a few minutes of your time.
10m prep time
30m cook time
2 cans crescent rolls
2 (8 oz each) pkgs cream cheese, at room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick) butter, melted
Preheat oven to 350°F and grease a 9×13-inch baking pan with cooking spray.
Unroll 1 can crescent rolls and press into bottom of baking dish, pressing dough together at seams if needed.
In a medium bowl, combine the cream cheese, 1 cup of the sugar, salt, and vanilla extract and blend with an electric mixer until smooth.
Spread cream cheese mixture over top of dough.
Unroll second can of crescent rolls and place on top of cream cheese layer.
Pour melted butter over the top and brush to cover evenly. Mix together remaining sugar and cinnamon and sprinkle mixture over the top.
Bake until golden brown, about 30 minutes. Cool, slice along perforations into triangles, and enjoy!