Recipe Index

Ingredients

• CHEESECAKE FILLING:
• 16 ounces cream cheese, room temperature
• 2/3 cup granulated white sugar
• 1 tablespoon all-purpose flour
• 1/3 cup sour cream, room temperature
• 3 tablespoons heavy cream
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• CINNAMON SUGAR:
• 3/4 cup granulated white sugar
• 2 tablespoons cinnamon powder
• FOR ASSEMBLY:
• 2 Pillsbury Crescent Roll sheets
• 1/4 to 1/3 cup unsalted butter, melted

Method

1. Beat the cream cheese with the sugar until smooth and creamy, then beat in the eggs, flour, sour cream, heavy cream, vanilla and salt, scraping the bowl down until the filling is fully smooth. Tap the bowl on the counter a few times to release air bubbles.
2. Stir the sugar and cinnamon together in a small bowl and set the cinnamon sugar aside.
3. Heat the oven to 325°F. Brush the bottom of a 9x16 baking tray generously with melted butter and scatter about half the cinnamon sugar evenly over it.
4. Lay one crescent roll sheet over the sugared base, pour the cheesecake filling on top and spread it into an even layer, then cover it with the second sheet of dough.
5. Brush the top generously with the remaining melted butter, cover it with the rest of the cinnamon sugar, and bake for 30 minutes.
6. Cool the tray to room temperature, then cover and refrigerate overnight or for at least 6 hours until firmly set.
7. Cut the chilled slab into squares and plate the bars plain or with whipped cream alongside.

Prep: 1 h · Cook: 1 h · Total: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data