Crescent Roll Cheesecake Bars Food

SOPAPILLA CHEESECAKE BARS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
• Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
• Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.

CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

CRESCENT ROLL BARS

Steps:

• Remove roll from the refridgerator 20 minutes ahead of time.
• Mix together 1 cup of sugar, egg yolk, vanilla and cream cheese in mixer.
• Place 1 package of crescent rolls in bottom of a greased 9x13 pan.
• Pour cream cheese mixture over top.
• Put second package of rolls over top.
• Beat egg white and spread over the top of rolls.
• Mix remaining sugar and cinnamon and sprinkle on top.
• Bake at 350 degrees for 30 to 35 minutes.
• Cuts better if chilled overnight.

TO DIE FOR CRESCENT ROLL SOPAPILLA CHEESECAKE BARS

Steps:

• Mix together cream cheese, 1 cup sugar, egg, sour cream, and vanilla, beat with electric mixer until smooth,.
• Spray a 9x13 baking pan with no stick spray.
• Line the pan with 1 can of crescent rolls pressing edges together to cover bottom of pan.
• Pour cream cheese mixture over and spread evenly.
• Spay a piece of wax paper large enough for the 2nd can of crescent rolls to fit on with no stick spray.
• Lay out the crescent rolls on the wax paper and pat seams together and shape so that it will fit on top of the cream cheese mixture.
• Turn the wax paper with the crescent rolls onto the pan. Peel off the wax paper so that it fits over the cream cheese mixture.
• Mix together the 1/2 cup sugar with the 1 teaspoon cinnamon.
• Sprinkle on top of the last layer of crescent rolls.
• Drizzle the melted butter evenly over the top.
• Bake 30 35 minutes until golden brown
• Let cool completely and cut into squares.
• Serve with honey drizzled on top and a scoop of vanilla ice cream on the side.

CHURRO CHEESECAKE BARS

Steps:

• Heat oven to 350ºF.
• Beat cream cheese and 1/4 cup sugar in medium bowl with mixer until blended. Add vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Combine cinnamon and remaining sugar; sprinkle half onto bottom of 13x9-inch pan sprayed with cooking spray. Unroll 1 can crescent dough on lightly floured surface; firmly press perforations and seams together to seal. Roll out dough to 13x9-inch rectangle; place in prepared pan. Spread with cream cheese mixture.
• Repeat rolling out of dough with remaining can of crescent dough; place over cream cheese-topped dough in pan. Sprinkle with remaining cinnamon sugar.
• Bake 25 to 30 min. or until golden brown. Cool completely before cutting into bars.

EASY LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside.
• Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar.
• Bake in the preheated oven until golden brown, about 25 minutes.
• Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight.
• Dust with confectioners' sugar and cut into 24 bars.