Crescent Roll Cheesecake Bars (Print Version)
# Ingredients:
01 -
2 cans (8 oz. each) crescent roll dough
02 -
16 oz. cream cheese, softened to room temperature
03 -
1/4 cup sour cream
04 -
1 cup granulated sugar
05 -
2 large eggs
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1 tablespoon fresh lemon juice
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1 teaspoon vanilla extract
08 -
1/4 teaspoon kosher salt
09 -
1/4 cup all-purpose flour, plus more for dusting if needed
10 -
Powdered sugar for dusting the finished bars
# Instructions:
01 -
Start by preheating your oven to 350°F. Grab a 9×13-inch baking dish and give it a good coating of cooking spray to prevent sticking. Set it aside while you work on the filling.
02 -
In a large bowl, beat the cream cheese and sour cream together until smooth and creamy. Add the sugar and keep mixing until the mixture becomes light and fluffy. Next, add the eggs one at a time, making sure each is fully incorporated before adding the next. Pour in the lemon juice, vanilla extract, and salt, then mix again. Finally, add the flour and mix until just combined and no dry spots remain.
03 -
Open one can of crescent roll dough and carefully unroll it, keeping it as one rectangular sheet (try not to separate along the perforations). Gently press this sheet into the bottom of your prepared baking dish, stretching it slightly to cover the entire bottom.
04 -
Pour your creamy cheesecake filling over the dough layer, spreading it evenly with a spatula. Now open the second can of crescent dough and unroll it, again keeping it as one sheet. Carefully place this sheet on top of the filling, stretching gently if needed to cover the entire surface.
05 -
Slide your baking dish into the preheated oven and bake for about 30 minutes. You'll know it's done when the top crust turns a beautiful golden brown and the filling feels set when you gently shake the pan. Remove from the oven and let it cool completely on a wire rack.
06 -
Once completely cooled, dust the top generously with powdered sugar using a fine-mesh sieve. Cut into squares or bars of your desired size and serve. For cleaner cuts, refrigerate for an hour before slicing.
# Notes:
01 -
These cheesecake bars can be stored in an airtight container in the refrigerator for up to 4 days.
02 -
For a flavor twist, try adding a teaspoon of lemon or orange zest to the filling.
03 -
If you find the crescent dough sticking to your hands, dust your fingers with a little flour before handling.