This is a quick, easy and tasty dessert. A rich and creamy filling surrounded by a crispy cinnamon crust makes this a favorite for anyone who loves a sweets.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
1 - 9x13 inch baking dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

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  • Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.

  • Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.

  • Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

Nutrition Facts

378 calories; protein 4.2g 8% DV; carbohydrates 40.4g 13% DV; fat 22.2g 34% DV; cholesterol 40.9mg 14% DV; sodium 403.1mg 16% DV. Full Nutrition
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Reviews (245)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/05/2009
I have been making this dessert for awhile now and it is honestly the best dessert in the world! Every single time I make it everyone asks for the recipe. The only thing I do differently is I mix the melted butter, cinnamon and sugar before pouring on top of the dessert. It make a nice glaze. You should 100% make this. You won't be disappointed! Read More
(145)

Most helpful critical review

Rating: 1 stars
11/12/2011
Instead of a cake version I used the individual crescent rolls to creat a triangular pocket piped the filling(which we added strawberries to) and sealed it then upon taking it out brushed butter on sprinkled powdered sugar and served with a strawberry dipping sauce Read More
(18)
311 Ratings
  • 5 star values: 260
  • 4 star values: 40
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/05/2009
I have been making this dessert for awhile now and it is honestly the best dessert in the world! Every single time I make it everyone asks for the recipe. The only thing I do differently is I mix the melted butter, cinnamon and sugar before pouring on top of the dessert. It make a nice glaze. You should 100% make this. You won't be disappointed! Read More
(145)
Rating: 5 stars
05/08/2009
This recipe is awesome. I too wondered if it was too much butter, and because I was so freaked out, I reserved about 2 T of it (why bother at that point!). So I ended up using about 6T melted butter and all of the sugar/cinn mix (that seemed like a lot too) and it came out awesome. I didn't have any issues spreading the cream cheese when I beat it really well like others suggested. I am a big fan of cream cheese, and I wouldn't suggest doubling the filling. As long as you really whip it up, it's more than enough. Also, flour your rolling pin before you roll the dough out. Yum yum! Read More
(116)
Rating: 5 stars
05/26/2009
Simple and delicious. Defiantly worth making. I even used light cream cheese and reduced fat crescent rolls and it was perfect. Read More
(87)
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Rating: 5 stars
04/08/2009
Excellent recipe! Everyone loved it...No need to double the filling unless you WANT to...If you whip the cream cheese and sugar long enough you will have plenty of filling to to spread and it spreads easily also. Read More
(33)
Rating: 5 stars
01/19/2010
This is a family favorite and is expected at Thanksgiving and Christmas on the table. At Thanksgiving I give it a twist by using 2 8-ounce packages cream cheese add 1/2 cup additional sugar 1 can pureed pumpkin and 1 beaten egg to the filling. It turns out great every time. At Christmas I add 1 cup eggnog I also use 2 8-ounce packages cream cheese and 1 teaspoon rum extract. Instead of the cinnamon added to the sugar I use nutmeg. The rest of the year I just make the good ole original one but I always use 2 packages cream cheese and use 1 1/2 cups sugar instead of 1 as called for in the recipe filling. Really most times I use Splenda and no one knows the difference. Read More
(31)
Rating: 5 stars
05/23/2012
very good! I would add just a little more butter though because it does crisp up a bit on top. Just want to add that this is not a dessert to try to make diet friendly just enjoy every calorie! I use real butter also. I am making this for a co-workers birthday as requested again! Read More
(25)
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Rating: 5 stars
10/29/2009
This was easy and delicious. I flattened out crescent rolls on a cutting board and flipped it over the 9x 13 to put in place easily. Also I added the cinnamon and sugar to the butter. That way I could evenly pour over the whole thing. Read More
(23)
Rating: 5 stars
03/16/2009
Fairly easy to assemble and so worth it!!! I used a jelly roll pan which made light flatter bars but VERY GOOD. I rolled the crescent rolls out after sprinkling the area with powdered sugar. The filling was just enough for a thin layer instead of a thick heavy dessert bar. Read More
(22)
Rating: 5 stars
03/11/2009
So good! Very rich double the filling since I could not get it to spread very over the bottom. Cooked 40 min. So good! Only needed a small piece was so rick and good! Good warn or room temp will def. make again and again!! Read More
(21)
Rating: 1 stars
11/12/2011
Instead of a cake version I used the individual crescent rolls to creat a triangular pocket piped the filling(which we added strawberries to) and sealed it then upon taking it out brushed butter on sprinkled powdered sugar and served with a strawberry dipping sauce Read More
(18)
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