Preheat the oven to 350F degrees. Lightly grease a 9x13 inch glass or ceramic pan with non-stick cooking spray.
Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom of the pan.
In a large bowl beat the cream cheese until soft. Beat in 1 cup white sugar, then mix in vanilla extract.
Spread the batter over top of the crescent rolls, smoothing it down.
On a piece of parchment paper (or lightly greased work surface), unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to be about 1/2 inch longer & wider.
Carefully place the sheet of crescent roll dough on top of the cheesecake layer.
Spread the melted butter over top.
In a small bowl whisk together the remaining 1/4 cup white sugar and cinnamon.
Sprinkle over top of the bars.
Bake in the preheated oven for 25 - 30 minutes, or until golden brown and bubbly.
Remove from the oven and cool to room temperature. Then chill in the fridge for 3 hours, or overnight before serving.
No comments:
Post a Comment