12 Serves
94 Mins
Preheat your oven to 175°C and grease a 9x13 baking pan.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
47 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
100 mg / 4,700 mgSodium
205 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
0 g / 28 gSugar
15 g / 50 gSaturated Fat
11 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 gIn a large mixing bowl, use a hand mixer to beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
Unroll one package of crescent roll dough and press it into the bottom of the prepared baking pan, sealing the seams.
Pour the cheesecake mixture over the bottom dough layer and spread it evenly with a spatula.
Top with the second package of crescent roll dough, pinching the edges to seal the filling inside.
Brush the top layer with melted butter and sprinkle generously with a mixture of granulated sugar and ground cinnamon.
Bake in the preheated oven for 30 to 35 minutes until the top is golden brown and the center is set.
Allow the bars to cool completely in the pan on a wire rack before slicing into squares.
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