Crescent Roll Cheesecake Bars
These Crescent Roll Cheesecake Bars layer a silky cream cheese filling between buttery crescent roll dough and finish with a cinnamon-sugar topping that bakes up caramelized and golden. Easy enough for beginners, perfect for potlucks and holidays.
Ingredients
- 2 cans refrigerated crescent roll dough 8 oz each; crescent sheets or regular rolls, seams pinched
- 16 oz cream cheese 2 packages, softened; full-fat for best texture
- 1 cup granulated sugar for cheesecake filling
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar for cinnamon-sugar topping
- 1 1/2-2 teaspoons ground cinnamon use 2 teaspoons if you love cinnamon
- nonstick spray or butter for greasing the pan
- parchment paper optional, for easy removal and slicing
- zest of 1 lemon or orange optional, for citrus flavor in the filling
- 1/4 cup fruit preserves or jam optional; raspberry, strawberry, or apricot, for swirling into filling
- 2 tablespoons coarse sugar optional, for extra crunchy topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Optionally, line it with parchment paper, leaving overhanging "handles" on the long sides for easy lifting and cutting.nonstick spray or butter, parchment paper
- In a medium mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, 1–2 minutes. Add 1 cup granulated sugar, vanilla, and salt, and beat again until the mixture is silky and well blended. If using citrus zest, add it now and mix to combine, scraping down the sides of the bowl as needed.16 oz cream cheese, 1 cup granulated sugar, 1 1/2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt, zest of 1 lemon or orange
- Open one can of crescent roll dough. Unroll it and press it evenly into the bottom of the prepared baking dish. If using regular crescents, pinch the perforated seams together with your fingers to form one solid layer of dough.2 cans refrigerated crescent roll dough
- Spoon the cream cheese filling over the bottom crescent layer. Spread gently with an offset spatula or the back of a spoon, all the way to the edges. If using jam or preserves, dollop small spoonfuls over the filling and lightly swirl with a butter knife, taking care not to overmix so the ribbons stay visible.16 oz cream cheese, 1 cup granulated sugar, 1 1/2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt, 1/4 cup fruit preserves or jam
- Open the second can of crescent roll dough. Unroll it on a piece of parchment or a clean counter and pinch any seams as needed. Carefully lift the dough and place it over the cream cheese layer. If it tears, patch with small pieces of dough so the filling is mostly covered.2 cans refrigerated crescent roll dough, parchment paper
- In a small bowl, combine the melted butter, 1/2 cup granulated sugar, and ground cinnamon. Stir until the mixture resembles wet sand. Pour it evenly over the top crescent layer and spread with a spatula if needed so the surface is evenly coated. If using coarse sugar, sprinkle it over the top.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1 1/2-2 teaspoons ground cinnamon, 2 tablespoons coarse sugar
- Place the pan in the center of the preheated oven. Bake for 25–30 minutes, or until the top is golden brown, the edges are bubbly, and the center looks set with minimal jiggle when you gently shake the pan. If your oven runs hot, begin checking around 22 minutes.
- Transfer the pan to a wire rack and let the bars cool to room temperature, about 45–60 minutes. For the cleanest slices and classic cheesecake texture, cover and chill in the refrigerator for at least 2 hours or overnight. Once fully chilled, use the parchment handles to lift the slab out (if lined), then cut into bars with a sharp knife, wiping the blade between cuts.parchment paper
Notes
Room temperature cream cheese is key for a smooth, lump-free filling. Don’t skip the small amount of salt—it balances the sweetness and enhances flavor. Cooling and chilling time matter: cutting too soon will give you soft, messy slices, though they’ll still taste great. Dark pans brown faster than glass or ceramic, so start checking a few minutes earlier if using a dark metal pan. For thicker bars, use 3 packages (24 oz) cream cheese and 1 1/2 cups sugar and bake a few minutes longer. For a less sweet version, reduce the filling sugar to 3/4 cup and the topping sugar to about 1/3 cup.
Nutrition
Calories: 320kcal
Love this recipe?Follow us at @thenandnowspace for more