These cinnamon crescent cheesecake bars are so pretty and delicious that it’s hard to believe how easy they are. Sweet cream cheese filling is sandwiched between two layers of buttery, flaky crescent roll dough, which is baked to a crispy golden brown, brushed with butter, and topped with cinnamon and sugar. The result is a rich and delicious dessert that tastes like it took hours to make.
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Cinnamon Crescent Cheesecake Bars
This easy recipe for cinnamon crescent roll cheesecake bars is one that will make pretty much everyone happy. It has the flavor of a rich cheesecake and the texture of a flaky cinnamon sugar pastry, with the ease and convenience of a dessert bar. Refrigerated crescent roll dough is the secret to this treat, giving it a delicious pastry crust with almost no effort required. It’s great for a party or potluck, or just for an easy dessert the entire family will love – and the leftovers are even better for breakfast the next day!
💗Why We Love This Recipe
- It’s versatile – you can serve it for breakfast, dessert, parties and more.
- The individual serving squares make it a perfect choice to feed a crowd, yet it’s more fun than a typical brownie or dessert bar.
- Refrigerated crescent roll dough makes the crust preparation super quick and easy.
- The creamy cheesecake center makes this a perfect sweet treat for fans of cheesecake or cheese danishes.
- It uses just a few simple ingredients that are easy to keep on hand, so you can whip up a batch the next time you need a last-minute dessert.
- baking pan
- electric mixer
- measuring cups
- measuring spoons
- pastry brush
- flat metal spatula or pie server
- refrigerated crescent rolls
- cream cheese (2 blocks, room temperature)
- vanilla extract
- melted butter
How to Make Cinnamon Crescent Cheesecake Bars
Step One: Make the Bottom Layer
- Preheat the oven to 350 degrees and spray a 9×13 pan with non-stick cooking spray.
- Roll out one package of crescent rolls and place it in the bottom of the pan.
- Stretch out the crescent dough so it reaches the sides of the pan. Pinch the seams together to create a single pastry crust.
- Bake for 5-7 minutes then remove from the oven and allow to cool. (It will bake again later when the whole dessert is in the oven.)
Step Two: Make the Cream Cheese Filling and Assemble
While the bottom crust is baking, prepare the cream cheese mixture.
- In a medium bowl, combine the cream cheese, vanilla, and sugar. Mix with an electric hand mixer on medium speed until creamy and smooth.
- Spread the cream cheese mixture over the bottom crescent roll layer and smooth out over the entire crust.
- Place remaining crescent dough on top of the cream cheese layer. Gently stretch crescent rolls to the edge of the pan and pinch seams together.
Step Three: Add the Topping and Bake
- Using a pastry brush or the back of a spoon, spread the melted butter over the top of the crescent dough.
- In a small bowl, mix cinnamon and sugar together and sprinkle the mixture over the melted butter. Use a pastry brush or your hands to spread cinnamon sugar over top of the dough.
- Bake for 25-30 minutes or until golden brown. Remove from the oven and let cool completely before slicing.
Tips and Suggestions
- These are best served at room temperature or cold. Be careful not to cut into them too early or the cream cheese layer may be too soft, and the squares may not hold their shape.
- Make sure you use plenty of non-stick cooking spray, so your bottom crust layer doesn’t stick to the bottom of the pan.
- Use a pie server to make these easier to remove from the pan – it’s narrow so it makes it easier to remove even the tricky first piece.
- Try using a flavored cream cheese like strawberry or blueberry instead of plain.
- Put a little bit of caramel, chocolate sauce, or a drizzle of honey over the cinnamon sugar on the top pastry layer.
- Add some jam or pie filling on top of the cream cheese layer before putting on the top pastry layer.
How Do I Serve Cinnamon Crescent Cheesecake Bars?
- Serve them with coffee and fruit for a decadent breakfast – they taste like a cheese danish!
- Drizzle with chocolate or caramel sauce and serve as a delicious dessert that’s similar to a cheesecake.
- Bring them to a party or potluck as a fun alternative to a brownie.
How Do I Store Cinnamon Crescent Cheesecake Bars?
Allow them to cool to room temperature, then store them in the refrigerator. They should keep for about 3-4 days if covered or stored in an airtight container.
Can I Use Low-Fat Cream Cheese?
Low-fat and nonfat cream cheese are not recommended for this recipe, as they won’t give you the same smooth and creamy texture that regular cream cheese will.
More Crescent Roll Recipes
- Chicken Crescent Ring
- Crescent Roll Cream Cheese Danish
- Crescent Roll Veggie Pizza
- Cranberry Crescent Rolls
- Pumpkin Crescent Rolls
- Candy Cane Danishes
Crescent Roll Cheesecake Bars
- 2 8 oz. cans refrigerator crescent rolls
- 16 oz cream cheese (2 blocks) room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 Tablespoons butter melted
- 1 Tbsp cinnamon
- 3 Tablespoons sugar
- Preheat oven to 350 degrees
- Spray a 9×13 pan with cooking spray.
- Roll out one package crescent rolls and place in the bottom of the pan making sure to stretch it out and it reaches the sides of the pan. Pinch seams together to create one pastry.
- Bake for 5-7 minutes until just baked. (it will bake more when the whole dessert is in the oven.)
- While the bottom crust is baking, make the cream cheese mixture.
- In a medium-sized mixing bowl of an electric mixer combine the cream cheese, sugar, and vanilla and mix until creamy and smooth.
- Once the bottom crust is baked, remove from oven and let cool.
- Spread cream cheese mixture over top of the bottom crust. Smooth out over the entire crust.
- Place remaining crescent rolls on top of the cream cheese layer. Pinch seams together and make crescent rolls go to the edge of the pan.
- Using a pastry brush or the back of a spoon, spread the melted butter over the crust.
- Sprinkle with cinnamon sugar mixture. Use a pastry brush or your hands to spread cinnamon sugar over the entire top crust.
- Bake for 25-30 minutes or until golden brown. Remove from oven and let cool completely before slicing.
- This is best served room temperature or cold. If you cut into it too early, the cream cheese layer may be runny.
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