These cream cheese bars are very easy and very good.
Ingredients
- 2 (8 ounce) cans refrigerated crescent roll dough
- 2 (8 ounce) packages cream cheese, softened
- 1 ¼ cups white sugar, divided
- 1 teaspoon vanilla extract
- ½ cup margarine, melted
- 1 teaspoon ground cinnamon
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
Step 2
Unroll one can of crescent rolls and press dough into the bottom of the prepared pan. Set second can aside.
Step 3
Mix together cream cheese, 1 cup sugar, and vanilla in a medium bowl until smooth and creamy. Spread over crescent dough layer. Unroll second can of crescent rolls and lay dough on top of cream cheese mixture; do not press down.
Step 4
Pour melted margarine over the entire pan. Combine remaining 1/4 cup sugar and cinnamon in a small bowl; sprinkle on top.
Step 5
Bake in the preheated oven until top is crisp and golden, 25 to 30 minutes. Once cool, cut into 24 squares.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 213 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat6g | 29% |
Cholesterol21mg | 7% |
Sodium246mg | 11% |
Total Carbohydrate18g | 7% |
Dietary Fiber0g | 0% |
Total Sugars12g | |
Protein3g | |
Calcium17mg | 1% |
Iron1mg | 4% |
Potassium25mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Cookdap Member
- 21 years ago
I know you’re thinking this sounds way too easy to be good, but give it a try. You’ll love it! It’s SO easy AND delicious! A relative on my husband’s side passed this recipe along to me several years ago and it gets rave reviews by everyone who tries it.
My own mom has spoiled my family on homemade desserts — pies, cakes, cookies, breads, you name it. The first time I took these cream cheese crescents to a gathering on my side of family everyone loved it. They couldn’t believe it was made with crescent rolls of all things. They had these one long gone before the other (time-consuming) homemade desserts were even touched.
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- by: GAYLAF
- 21 years ago
OK, this is a 6 point recipe! WOOHOO!! I have been baking today to take slices to a wedding buffet. I am dieting and this is the ONE that I decided I would taste and I think I made a very good choice. Now I have to get it into the freezer before I get back at it. Try it, it is well worth the minimal effort it requires.
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- by: ROBBIN818
- 21 years ago
Adjust the cooking time a little – mine was still gooey after 30 minutes, but this is YUMMY!!! I added a teaspoon of lemon zest to the cream cheese layer for some extra “zing” and everyone who tried one begged for the recipe. I’m a caterer and if I can figure out a way to “dress it up” a bit, I may just use it for a dessert at one of my dinners! Any suggestions?
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- by: SUSU71
- 20 years ago
I took this to my MOPS meeting, and I was late getting there, I stuck it on the brunch table and by the time I got through the line, it was nearly gone. By the end of the meeting, it was totally gone. I can’t believe something so simple can be so yummy! This is definitely a keeper. Thanks for sharing!
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- by: ANGEEJOE
- 19 years ago
My family really liked this recipe. I made some changes: I used a 6 x 6 pan, 1 tube of crescent roll, 1 cup of sugar, 1 8oz package of cream cheese, real lemon zest, I brushed butter on top (I saw comments on it being soggy), & sprinkled sugar & tupperware seasoning “cinnamon vanilla” on top. I cooked the bottom crust 1st for about 5 minutes also.
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- by: SUSANJOANNE
- 19 years ago
Oh my God – Are these squares ever delicious, can’t believe how wonderful they are. I went to the store to get more ingredients to make them again on the weekend. These ones won’t last very long in my house. I don’t think you need 1/2 cup of melted marg. drizzled over them though, 1/4 cup was just perfect. Thanks for the awesome recipe.
Susan from Nova Scotia, Canada
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- by: Cookin'mama
- 19 years ago
I knew it was too good to be true. I expected something so much better than what I got because of the rave reviews. They weren’t awful, but they weren’t at all special. They tasted like what they are, cream cheese between store bought crescent rolls. They do taste better cold than they do out of the oven.
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- by: Clkrause
- 19 years ago
These were good, but I don’t think they deserve all of the raves about them.
I halved the recipe. Used an 8X8 pan (because it was the smallest I had) and they didn’t reach the edge, but it didn’t effect the cooking. I also made it a bit healthier by using half sugar/half spenda in the cream cheese and melted SmartBalance instead of margarine.
I would make them again though, because they were so easy.
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- by: BILLGENT
- 19 years ago
I made this before but a friend suggested that I tweak it a bit by adding canned apple pie filling.. its awesome too but cutting it in squares wont happen haha! I used One 21 oz can but you might not need all of it.. just enough to cover the cream cheese before you add the top layer of cresent rolls) I omited the lemon but may add it next time. You could use whatever fruit pie filling you wish.. I’ll bet Peach would be awesome too with the cinnamon. It also took 40 minutes in my oven..
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- by: VANESSAW444
- 18 years ago
We had this for breakfast in Sunday School. The whole classroom wing of the church smelled incredible. We had people everwhere sticking heads in to see what smelled so good. The smell, however, was nothing compaired to the actual taste. Wonderful! No one will believe you when you tell them they are made from Crescent Rolls and Cream Cheese! People were fighting over the last serving! You gotta try this one!
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- by: Cookdap Member
- 18 years ago
I heard about this recipe, got it from a friend but would never try it. Today I checked here and found identical recipe and read the great reviews. So I tried it. Unbelievable! I do think it’s better completely cooled. It’s so rich, my family of men have been snacking on it all day. I do think adding some fruit would only add to the dish. I was thinking about using raisins or craisins steeped in hot water to add to it next time. Or strawberry jam, apples, etc. But it definitely works just as written!
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- by: Hockeymom089
- 18 years ago
These were sooo easy to make, and soooo incredibly good. I took them to a party lasst night, and found myself hopeing no one else would like them so I could take the leftovers home with me. No such luck, they were the only dessert that was gobbled up. Guess I will have to make another to satisfy my craving. Would rate this one 10 stars if I could!!!
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- by: Rosiey
- 17 years ago
The whole family loved them!! Would definitely make them again. However, next time I would use a little less sugar and margarine. It seemed like the melted margarine sat on the top during and after baking. Didn’t really soak in at all. Never the less it was great warm and cold.
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- by: KXR173
- 17 years ago
WOW!!!! These are incredible (to eat & incredibly easy to make). Our family prefers them chilled to warm out of the oven, but they aren’t bad either way, to be honest! Red. fat cream cheese works well and I cut the butter to 5 or 6 Tbsp. 1/2 cup (8 Tbsp.) just seemed like too much. No difference at all with less butter, though. We had them at a family member’s house on a Saturday & by Monday, 2 of us had already made at least one tray of them & gobbled them up. Yum-O!!!
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- by: Lydia
- 17 years ago
Simple and tasty! I used puff pastry and added 1 tsp of lemon butter into cream cheese mixture. It tasted better when chilled, especially with the crispy melted sugar at the bottom. Also, it will be easier to cut into pieces when the cheese is fully set. Both my fiance and I loved it very much, will make again. Thanks for the recipe.
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- by: LORLOR80
- 17 years ago
This wasn’t as good as I was hoping after reading all the great reviews. I followed the recipe exactly as written and thought that the cinnamon sugar topping was too overpowering. I think it would be better with a glaze on top instead of the cinnamon. I doubt I’ll make this again.
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- by: Butterfly Flutterby
- 17 years ago
We weren’t crazy about the recipe as written. The second time I made it I used only one package of cream cheese, cut the sugar to 1/2 cup and added a squirt of lemon juice and just brushed the top with melted butter. It was much better this way. Also, I didn’t put sugar on the top, just mixed up powdered sugar and a bit of milk and make a white glaze. Thanks for the post.
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- by: Nep2nfly
- 17 years ago
I tried this recipe for a party recently and they haven’t stopped bragging about it. Everyone wants the recipe. I took another commenter’s suggestions and added lemon zest – which made the recipe! Trust me on this one – you have just found the quickest and easiest crowd pleasing dessert around!
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- by: Dori White Mozek
- 17 years ago
I make these squares more than 2 dozen times a year!! They are the most popular thing I make. I’m a always asked to make them for everything. You will always be a hit, 100% of the time when you bring these to any event. I prefer to line my baking pan with aluminum foil for easy removal and refridgerate overnight. I then remove them from the pan and slice then arrange them on a serving platter. Works great everytime,
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- by: ALEEJONES
- 17 years ago
This was a great, quick dessert! My fiance’ loved it. I got home and realized that I had no sugar, so I made a less sweet version by using Splenda in the cream cheese, but less than what the receipe called for, added an egg, key lime peel and used 1/2 tsp of vanilla & 1/s tsp of almond. I too decided to brush on the butter (used less this way, but acheived great results!) and sprinkled with Splenda & Cinnamon. Added Splenda-sweetened strawberries when serving. I will definitely be making this one again.
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- by: DRAGNLAW
- 17 years ago
Wonderful, a very forgiving recipe, it’s true. I too made many changes. Used Frozen Puff Pastry, low fat soft creme cheese, added 1 egg, squirt of lemon juice, 1/2 cup sugar. Also only 1/4 cup margarine and 1/2 tsp cinnamon. Those were my personal preferences and just how forgiving this recipe is? I forgot to put on my timer (sigh… again) and overcooked it by almost 20 min. – it came out perfect! I think it actually helped. I was afraid that even the 1/4 cup margarine would be too much. I was wishing I had also followed other suggestions and just brush some butter on top. Not really sure how I will do it next time. This is super delish!
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- by: Aliceandtrixie
- 17 years ago
A truly effortless recipe that is worth raving about. I took other reviewer’s suggestions and added an egg to the cream cheese mixture and just brushed the top with melted butter, kept everything else the same. It is a very versatile recipe, the addition of a fruit topping will only make it better! I made this on a Saturday morning for the kids and wife and it was gone in an hour with “demands” to make it again.
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- by: Momof2
- 17 years ago
This was really good. I was craving cheesecake, but really didn’t want to spend the time making one….this was the next best thing. I did only add 1/2 cup of sugar, and brushed the top instead of drowning it in all that butter. I added just a little lemon juice too. I sprinkled just a touch of cinnamon on top (reduced that too). Next time I will omit that and just make a simple icing to drizzle on top….could be almost like a danish. Thanks for the post.
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- by: Tiffany
- 17 years ago
Simply Scrumptious!! I actually made half of this recipe by using only half of all of the ingredients, and then I baked it in a loaf pan. I used only one package of crescent dough and cut it in half…each half fit perfectly in my loaf pan. Although, I took the advice of others and used a bit less than half of the butter. After it cooled, I thought it was good, but I like my cheese cake really cold, so I put it in the refrigerator, and OH MY!!! It was heavenly…absolutely incredible! I would give it more stars if I could! I cannot wait to make it again, and next time, I’m going to make the whole batch! 🙂 Thanks so much Ann!
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- by: Aly D
- 17 years ago
Yum, yum, and YUM!!! A friend of mine served these at a breakfast, but I made them for dessert. You just can’t go wrong! It’s easy and DELICIOUS. I did cut the cream cheese mixture in half to cut back on some calories and I thought they were excellent. I also used almond flavoring in lieu of the vanilla. I plan on experimenting with other flovors too. Thanks for sharing!
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- by: LUCKYCHANCE
- 17 years ago
So easy it’s shameful…..so delicious it’s shameful. Very versatile, you can add fruit or drizzle with chocolate sauce when cooled. I took advice from other reviewers and reduced cream cheese to 1 package, used powdered sugar, and definitely only 1/4 cup of margarine. EVERYONE loved these and are anxiously awaiting another batch. Thank you for a great easy recipe.
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- by: Melissa Budahn
- 17 years ago
I made this recipe well over 20 times now. This is a timeless recipe. So quick, easy and very tasty. I use splenda sugar instead of regular sugar. I cut the original sugar to 3/4 cups as others had suggested. If you use splenda cut the 3/4 cups in half, spenda sugar is sweeter. I have tried many things using this recipe. Here are the things I have tried; For the butter on top, I have used pastry brush and have poured the butter over the top. I only pour over the top now as this makes it crispier. The less handling you do of the crescent, the fluffier the crust will be. Add ons I have done are Chocolate, I mixed chocolate and vanilla pudding, 3 cups milk and 3/4 package (8 oz) cream cheese mixed and used in place of the cream cheese, this came out tasty but runnier. Lemon squeezed in the cream cheese mixture very good adds a little kick to the cheese, and Strawberry glaze over the top, which needless to say is very good. I have enjoyed the other ways of making it but make the cinnamon and sugar more often and is always liked by all. I have also made them into little puffs. I had cut the crescent into small rectangles and put in a mini muffin pan, then filled them with the cream cheese mixture. Then criss crossed the corners to close and brushed on butter and sprinkled the cinnamon and sugar. This worked great for a work potluck. they were easier for then to pop in their mouth. This is such a great recipe. Thank you for sharing this one. It has become a family favorite.
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- by: PKING1
- 17 years ago
These bars are delicious! I made them for the guys at work last week and they disappeared in no time. I only made one change, I just brushed some margarine on the top after baking and them sprinkled it with the cinnamon and sugar. I was afraid the c/s mixture on the top would carmelize or burn during baking. They were very good. I will make them again. Thanks.
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- by: Margie
- 17 years ago
I was invited to a last minute cook out. I did a recipe search saying I had crescent rolls & cream cheese on hand and found this recipe. Boy am I glad I did. The only things I did different, I took the suggestion of adding 1 egg and cutting the butter to 1/4 cup on top. This is wonderful. Two people asked for the recipe and every one that had some said it was great. I can’t wait to try it with fruit next time as some said they did.
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- by: Nancy Hurley
- 17 years ago
wow, this sounds great. i read all the reviews and kept thinking that chocolate would be fantastic in these. i am thinking of making them for father’s day but i wanted to add some choc. chips on top of the cream cheese. help, has anyone done that? i will also cut butter and sugar. thanks for input/ideas. i rated it a four because of all the positive reviews, i haven’t made them yet.
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- by: AGGIEMA
- 17 years ago
AWESOME !!!! Made these for Father’s Day BBQ and what a hit !!!!!! Took some advice and added an egg to the cream cheese; did 1/2 teas of almond extract and 1/2 teas of vanilla. Also topped cream cheese with cherry pie filling and then topped with the other cresent rolls.. YUMMY !!!!!!
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