Crescent Roll Cheesecake Squares
- 2 cans Pillsbury Crescent Rolls, butter flake
- 2 8oz. pkgs. cream cheese, softened
- 1½ cups sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 stick butter
- Spray the bottom of a 13×9 inch baking dish. Unroll 1 package of Pillsbury Crescent Rolls, pinch together the seams, and press the dough into the bottom of the baking dish.
- Then mix together the cream cheese, 1 cup sugar, and vanilla extract. Spread that mixture over the dough in the pan.
- I’ll be honest, I got so caught up in the quickness of this recipe that I completely forgot to take a picture of this step. It pretty much just looks like you spread some cream cheese over some dough in a pan. Pretty simple. Hopefully you can get that step without seeing a picture of it…
- The next step looks pretty much identical to the first one. Unroll the other package of Crescent Rolls, pinch together the seams, and lay it out on top of the cream cheese mixture.
- I would suggest that you pinch together the seams and stretch it out a little bit before you put it in the dish. It is a lot more difficult to pinch seams together when it’s sitting on top of cream cheese rather than the bottom of the dish.
- Then melt the butter and pour over the top of the dough. I used a pastry brush to make sure it was evenly distributed.
- Then mix the remaining ½ cup of sugar and the cinnamon together and sprinkle evenly over the top.
- It is going to look like WAY too much cinnamon and sugar, but trust me, it’s not. It turns into this wonderfully crunchy sugary crust on the top when they’re done.
- Bake at 350 for 30 minutes.
- Also, I highly recommend eating these pretty soon out of the oven. They are heavenly when they are warm.