Ingredients:

  • 2 (8 oz / 226 g) cans refrigerated crescent roll dough (total ~16 oz / 454 g) OR 1 sheet refrigerated crescent dough rolled out to fit a 9x13
  • 1/2 cup (113 g) unsalted butter, melted
  • 16 oz (454 g) full-fat cream cheese, softened (two 8-oz packages)
  • 1 cup (200 g) granulated sugar
  • 1 large egg (about 50 g)
  • 1 teaspoon (5 mL) pure vanilla extract
  • Optional: 1 tablespoon (8 g) all-purpose flour or 1 teaspoon cornstarch (helps stabilize)
  • 1/2 cup (100 g) granulated sugar (for topping)
  • 2 teaspoons (4 g) ground cinnamon (for topping)
  • Optional garnish: honey or warmed fruit compote
  • Optional garnish: whipped cream or fresh berries

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9 x 13-inch pan or line with parchment leaving an overhang for easy removal.
  2. Press the bottom dough layer: unroll one can or the rolled sheet of crescent dough and press it evenly into the bottom of the pan, sealing seams to form a single layer.
  3. Make the cheesecake filling: in a large bowl, beat softened cream cheese until smooth. Add 1 cup (200 g) sugar, the egg, vanilla, and optional flour or cornstarch; beat until creamy and homogenous, scraping the sides as needed.
  4. Spread the filling evenly over the dough layer, smoothing the top gently without overworking the filling.
  5. Top with the second dough layer: unroll the second can or sheet and gently drape it over the filling. Small tears are fine; press seams to seal and patch as needed.
  6. Brush the top layer with the melted butter. Combine 1/2 cup (100 g) granulated sugar with 2 teaspoons (4 g) ground cinnamon and sprinkle evenly over the buttered top.
  7. Bake at 350°F (175°C) for 25–30 minutes, until the top is golden brown and puffed and the filling is set with only a slight jiggle in the center. Edges may pull away slightly from the pan.
  8. Cool and chill: cool on a rack to room temperature (about 30–60 minutes), then cover and chill at least 2 hours (overnight recommended) to firm up for clean slicing.
  9. Slice and serve: run a sharp knife under hot water, dry it, and slice into 12 bars. Serve plain or with whipped cream, warm honey, or fruit compote.