Flaky crescent dough, creamy cheesecake filling and cinnamon-sugar topping make festive, shareable dessert bars.
# Ingredients:
→ Dough
01 - Refrigerated crescent roll dough — 2 cans (8 oz each), chilled
→ Cream cheese filling
02 - Full‑fat cream cheese, softened — 16 oz
03 - Granulated sugar — 1 cup
04 - Pure vanilla extract — 1 1/2 teaspoons
→ Topping
05 - Unsalted butter, melted — 1/2 cup
06 - Granulated sugar — 1/3 cup
07 - Ground cinnamon — 1 1/2 teaspoons
# Instructions:
01 - Preheat oven to 350°F. Lightly grease a 9 x 13‑inch baking pan and set aside.
02 - Unroll one can of crescent dough and press it evenly into the bottom of the prepared pan, sealing seams to create a uniform layer.
03 - In a medium bowl, beat the softened cream cheese with 1 cup granulated sugar and the vanilla extract until smooth and aerated.
04 - Spread the cream cheese mixture in an even layer over the dough, smoothing the surface with a rubber spatula.
05 - Unroll the second can of crescent dough and gently drape it over the filling, pressing lightly to cover the surface as fully as possible.
06 - Pour the melted butter evenly over the top layer of dough, using a spatula or the back of a spoon to distribute it.
07 - Combine 1/3 cup granulated sugar with the ground cinnamon and sprinkle evenly over the buttered dough.
08 - Bake in the preheated oven for 28–32 minutes, until the top is golden and the center is set.
09 - Remove from oven and allow to cool at least 30 minutes before cutting into 12 bars; serve warm or chilled.
