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Cream Cheese Bars II

Cream Cheese Bars II

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
TRIPLETT

TRIPLETT

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

TJTENNESSEE
56

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
25

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.

RATHBUN
17

RATHBUN

1/27/2003

Try adding fresh blueberries or raspberries over the top of cream cheese mixture before adding the final crescent roll. It makes it even more awesome!!

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