Ooey-Gooey Cinnamon Roll Cheesecake Bars

Ooey-Gooey Cinnamon Roll Cheesecake Bars

Creamy cheesecake filling sandwiched between buttery cinnamon-sugar crescent layers, then baked until golden and gooey in the center.

Ingredients

For the crust & topping

• 2 cans (8 oz each) refrigerated crescent roll dough or crescent sheets
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• 2 tsp ground cinnamon

For the cheesecake filling

• 2 packages (8 oz each) cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat the oven
   Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and line the bottom with parchment paper if desired.
2. Make the cinnamon mixture
   In a bowl, combine the melted butter, brown sugar, and cinnamon. Mix until well combined. Set aside.
3. Prepare the bottom crust
   Unroll one can of crescent dough. If using perforated crescent rolls, pinch the seams together. Press the dough evenly into the bottom of the prepared baking dish.
4. Add the cinnamon layer
   Spread about half of the cinnamon-butter mixture evenly over the bottom dough layer.
5. Make the cheesecake filling
   Beat the softened cream cheese and granulated sugar until smooth and creamy. Add the egg and vanilla extract. Beat just until combined; don’t overmix.
6. Add the cheesecake layer
   Spread the cheesecake mixture evenly over the cinnamon layer.
7. Add the top dough
   Unroll the second can of crescent dough, seal the seams, and carefully place it over the cheesecake filling.
8. Add the topping
   Spread the remaining cinnamon-butter mixture evenly over the top dough.
9. Bake
   Bake for 30–35 minutes, or until the top is golden brown and the cheesecake center is set but still slightly soft.
10. Cool completely
    Remove from the oven and let the bars cool at room temperature. Refrigerate for at least 2 hours before slicing. This helps the cheesecake layer firm up.
11. Slice and serve
    Cut into squares and serve chilled or allow them to sit at room temperature for a few minutes for a softer, gooier texture.

Storage

Store covered in the refrigerator for up to 4–5 days.

Tip: For cleaner slices, chill the bars thoroughly before cutting with a sharp knife.