This recipe goes by many names, which means it’s well loved.
That, or it’s running from the law! Nah, It’s a law-abiding good citizen of a cake, but it does have more than one title. You can find it by looking for Cream Cheese Squares or Cream Cheese Danish Casserole Or Sopapilla Cheesecake Bars. 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.
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.
You then spread remaining crescent dough on top, brush with a little egg and sprinkle with sugar.
Then bake! After baking, I let it cool, topped it with some squiggles of leftover vanilla frosting, chilled it, lifted it from the pan and cut into bars.
We ate them cold for breakfast, but they’re good at room temperature as well. I’m guessing they freeze beautifully, but I’ll have to get back to you on that.
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