This recipe goes by many names, which of course means it is well loved. I call it Crescent Roll Cream Cheese Coffee Cake, but you can also find it by searching for Cream Cheese Squares, Cream Cheese Danish Casserole or Sopapilla Cheesecake Bars. It probably has other names as well.
Some versions call for extra butter, but this version is the light version. Heh, not quite. But it is a very simple, delicious morning treat that’s not too expensive and can be made in minutes. It’s a marvelous little convenience recipe and I have no idea how I avoided making it all these year.
Making Crescent Roll Cream Cheese Coffee Cake
To start, you put crescent dough over the bottom of a pan and top it with a mixture of cream cheese, egg, sugar and vanilla. Lovely!
You then spread remaining crescent dough on top, brush with a little egg and sprinkle with sugar.
Then bake! After baking, you let it cool a bit (cream cheese filling is usually better warm rather than piping hot), then cut into squares. If you have some leftover vanilla frosting around, you can add squiggles of that, too.
You can serve it at room temperature, slightly warmed or even straight up cold from the refrigerator. It’s actually good that way — kind of like a cheesecake bar.
Crescent Roll Cream Cheese Coffee Cake
- 1 tube of cresent rolls
- 1 package of cream cheese 8 ounces, softened
- 2 tablespoons lightly beaten egg from one egg that you’ve cracked into a cup and stirred
- ½ cup sugar
- ¼ teaspoon vanilla extract
- More lightly beaten egg from same egg
- 3 tablespoons of sugar mixed with about 1 teaspoon of cinnamon
- Preheat oven to 350 degrees F. Line an 8 inch square pan with nonstick foil
- Arrange half the dough over the bottom of the pan and press pieces together to make a crust.
- In a mixing bowl, beat the cream cheese with the 2 tablespoons egg, sugar and vanilla until smooth. Spread cheese mixture over dough.
- Arrange remaining dough pieces over the cheese mixture, covering cheese completely. Brush with some of the remaining egg and sprinkle with cinnamon sugar.
- Bake at 350 for about 22 minutes or until edges are lightly browned. Let cool completely
I have an old recipe for Chocolate Cheesecake Squares and the filling used for those squares might work in this recipe. Here’s how I’d do it for the first trial. Arrange the crescent dough as directed above, but use this mixture in place of the cream cheese filling.
Chocolate Cream Cheese Filling — Experimental– Try At Your Own Risk
4 ounces cream cheese, softened
6 tablespoons granulated sugar
3 tablespoons natural unsweetened cocoa powder
1/2 cup sour cream
2 teaspoons cornstarch (might not really need)
1 small or medium size egg, room temperature
1/2 teaspoon vanilla
1/3 cup chocolate chips
Beat cream cheese and sugar until smooth. Beat in cocoa powder, then stir in sour cream until smooth. Add egg and stir until smooth, then stir in vanilla and cornstarch. Stir in chocolate chips.
I was also wondering about melting chocolate and mixing w/ the cream cheese. Most of my family “thinks” they don’t like cream cheese but if it’s disguised as chocolate they love it. Just looking for a little guidance.
Becky, the filling is soft and sweet so chocolate chips might be okay, but the firm texture of the chocolate chips might be a little bit too much of a contrast. In other words, I don’t know! Maybe you could put chocolate chips in a segment and then report back. Another alternative which I think would be great would be to just drizzle melted chocolate (maybe mix in a little coconut oil) over the whole thing. A little fruit filling would be good, too. My family really loved this so next time I make it I’ll try adding something.
I’m wondering how you think that this will turn out if I tossed some chocolate chips into the cream cheese mixture? I’m not sure if I’m brave enough to try it out or not. What do you think?
Mary, thanks for the tip! I just bought some almond extract and will give it a try next time.
Almond extract goes well in the filling, in addition to the vanilla. Theh a sprinkling of slivered almonds on top to make it pretty. I make the braid version of this frequently- it’s a keeper!