Cream Cheese Bars II

Cream Cheese Bars II

70
TRIPLETT 0

"These are an easy, fast and delicious bar. Great for showers, parties or just a good snack for home. My husband loves these!"

Ingredients 45 m {{adjustedServings}} servings 364 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
  2. In a medium bowl, cream together the cream cheese and 1 cup sugar until smooth. Stir in the egg yolk and vanilla. Unwrap one package of crescent rolls and cover the bottom of the prepared pan with the unrolled crescents, pressing the seams together to seal. Spread the cream cheese mixture over the crescents. Unwrap the second package of rolls and lay them over the top of the cream cheese layer, pressing seams together to form a solid layer. Combine the remaining 1/4 cup of sugar and cinnamon, sprinkle over the top.
  3. Bake for 30 to 35 minutes in the preheated oven, until the top begins to brown. Cool and cut into bars.
Tips & Tricks
Awesome Carrot Cake with Cream Cheese Frosting

This carrot cake is dense and delicious, a real crowd-pleaser.

Cream Cheese Jalapeno Hamburgers

Delicious hamburgers with a cheesy, spicy surprise in the center.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 70

  1. 86 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
TJTENNESSEE
2/7/2006

These were pretty good when I made them last year from the website, but a friend made them last week and they were FANTASTIC! Her recipe is exactly the same EXCEPT she beat the leftover egg white until frothy, spread that froth over the top layer of crescent dough, and then mixed 1/2 cup chopped nuts with 1/4 cup sugar and sprinkled that on top. The nuts really addto this (and also help to hide the seams if your dough doesn't cover completely as some reviewers stated). I made them yesterday for a PTO meeting and got several requests for the recipe (with the nuts). Great recipe!

JENNIFER72_00
10/18/2003

If you like cheese danishes or even cheese cake, I think you'll love this. I had 1 package of Pillsbury French Croissants and 3/4 package of light cream cheese and figured I could adapt this recipe to the ingredients I had. It turned out great. I used an 8x8" square pan and trimmed the dough slightly to fit the pan. I used 1/2 an egg yolk and filled a half cup measuring cup to about 3/4 of the way with sugar. It was perfect. I wouldn't want the cream cheese layer to be any thicker. It took about 25 minutes to bake. They definitely tasted better once they cooled. I tried them about 2 hours after making them and they were still a little warm and the cream cheese didn't taste as good like that, so I refrigerated them overnight, and then took them out about an hour before serving. Fabulous. I can't wait to make them again so I can experiment by adding things like cherry pie filling on top of the cream cheese layer and before the top dough layer. YUMMY.

Kelly
6/19/2006

My Mom has been making these for a long time, and I have since been coming up with ways to reinvent. They truly are wonderful. I omit the egg yolk because I think it tastes better without it. My Number One suggestion is to wait for the bars to cool completely before cutting. You will get cleaner bars and no oozing. Love this recipe!