Description
Indulge in these delightful Cinnamon Roll Cheesecake Bars that combine a flaky crescent roll base with a creamy cheesecake layer, all topped with a sweet cinnamon sugar glaze. Perfect for a comforting dessert or an impressive brunch treat.
Ingredients
Scale
For the cinnamon roll base:
- 1 (8 oz) tube refrigerated crescent roll dough or crescent sheet
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
For the cheesecake layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the glaze (optional):
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan with parchment paper, ensuring easy removal of the bars after baking.
- Form the base: Unroll half of the crescent roll dough and press it evenly into the bottom of the baking pan, sealing any seams to create a continuous crust layer.
- Add cinnamon sugar: In a small bowl, combine ¼ cup granulated sugar with 1 tablespoon ground cinnamon. Sprinkle half of the cinnamon sugar mixture evenly over the crescent dough base.
- Make cheesecake layer: In a medium bowl, beat together the softened cream cheese, ¼ cup sugar, egg, and 1 teaspoon vanilla extract until the mixture is smooth and creamy. Spread this cheesecake mixture over the cinnamon sugar base evenly.
- Top with dough and cinnamon sugar: Unroll the second half of the crescent roll dough and gently place it on top of the cheesecake layer, pressing lightly to fit. Sprinkle the remaining cinnamon sugar mixture evenly across the top dough layer.
- Bake: Place the pan in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the cheesecake center is set. Remove from the oven and allow the bars to cool completely in the pan.
- Prepare and add glaze: In a small bowl, whisk together ½ cup powdered sugar, 1 to 2 tablespoons milk, and ¼ teaspoon vanilla extract until smooth. Drizzle this glaze over the cooled bars before slicing.
- Serve: Slice into 9 bars and enjoy as a delicious dessert or snack.
Notes
- For extra richness, add a few chopped pecans or a swirl of cinnamon sugar inside the cheesecake layer before baking.
- Store leftover bars in the refrigerator for up to 4 days, keeping them covered to maintain freshness.
- Ensure the bars cool completely before glazing to prevent the glaze from melting off.
- Use room temperature cream cheese to achieve a smooth cheesecake layer without lumps.
