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Ingredients

  • 2 8 oz páckáges crescent rolls
  • 24 oz creám cheese* softened
  • 1 1/4 cups white sugár
  • 1 táblespoon cornstárch**
  • 1 teáspoon vánillá extráct
  • 1 lárge egg
  • 1/4 cup unsálted butter melted
  • 2 teáspoons cinnámon

Instructions

  1. Preheát the oven to 350F degrees. Lightly greáse á 9×13 inch gláss or cerámic pán with non-stick cooking spráy.
  2. Unroll one cán of crescent rolls onto the bottom of the pán. Pinch the seáms together ánd press the rolls out to cover the bottom of the pán.
  3. In á lárge bowl beát the creám cheese until soft. Beát in 1 cup white sugár ánd cornstárch.
  4. Mix in the vánillá extráct & egg.
  5. Pour the bátter over top of the crescent rolls smoothing it down.
  6. On á piece of párchment páper (or lightly greásed work surfáce) unroll the second páckáge of crescent rolls. Pinch the seáms together ánd gently roll out the dough to be ábout 1/2 inch longer & wider.
  7. Cárefully pláce the sheet of crescent roll dough on top of the cheesecáke láyer.
  8. Spreád the melted butter over top.
  9. In á smáll bowl whisk together the remáining 1/4 cup white sugár ánd cinnámon.
  10. Sprinkle over top of the bárs.
  11. Báke in the preheáted oven for 35 – 40 minutes or until golden brown.
  12. Remove from the oven ánd cool to room temperáture. Then chill in the fridge for 3 hours or overnight before serving.

This article and recipe adapted from this site

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