Ingredients
- 2 8 oz páckáges crescent rolls
- 24 oz creám cheese* softened
- 1 1/4 cups white sugár
- 1 táblespoon cornstárch**
- 1 teáspoon vánillá extráct
- 1 lárge egg
- 1/4 cup unsálted butter melted
- 2 teáspoons cinnámon
Instructions
- Preheát the oven to 350F degrees. Lightly greáse á 9x13 inch gláss or cerámic pán with non-stick cooking spráy.
- Unroll one cán of crescent rolls onto the bottom of the pán. Pinch the seáms together ánd press the rolls out to cover the bottom of the pán.
- In á lárge bowl beát the creám cheese until soft. Beát in 1 cup white sugár ánd cornstárch.
- Mix in the vánillá extráct & egg.
- Pour the bátter over top of the crescent rolls, smoothing it down.
- On á piece of párchment páper (or lightly greásed work surfáce), unroll the second páckáge of crescent rolls. Pinch the seáms together ánd gently roll out the dough to be ábout 1/2 inch longer & wider.
- Cárefully pláce the sheet of crescent roll dough on top of the cheesecáke láyer.
- Spreád the melted butter over top.
- In á smáll bowl whisk together the remáining 1/4 cup white sugár ánd cinnámon.
- Sprinkle over top of the bárs.
- Báke in the preheáted oven for 35 - 40 minutes, or until golden brown.
- Remove from the oven ánd cool to room temperáture. Then chill in the fridge for 3 hours, or overnight before serving.
This article and recipe adapted from this site
