Cinnamon Cream Cheese Squares Recipes

SOPAPILLA CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
• In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
• Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
• Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
• Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.

CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

CINNAMON SUGAR CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, beat cream cheese until smooth. Then, add half of the sugar, egg, and vanilla, and beat until smooth.
• Roll out crescent dough and pinch the seams together.
• Next, in a small bowl, mix the remaining half of the sugar with the cinnamon.
• In a greased 9×13-inch (33x23 cm) baking dish, sprinkle half of the cinnamon sugar.
• Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar.
• Bake 30 minutes. Cool completely, then cut into 12 squares.
• Enjoy!

CINNAMON CREAM CHEESE SQUARES

Steps:

• Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan. Seal seams and perforations; set aside. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough. , Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares.

CINNAMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F. Spread one package of crescent roll dough across an ungreased 9 x 13 pan.
• Beat two packages of cream cheese with one cup of sugar and 1 teaspoon of vanilla. Spread mixture over rolls.
• Spread out second package of crescent rolls and lay on top of the cream cheese mixture.
• Melt butter and spread evenly over the top.
• Mix cinnamon and 1/4 cup of sugar and sprinkle over top.
• Bake at 350° for 25 - 30 minutes until lightly browned.
• Cool completely before cutting. Serve at room temperature or chilled. Store extras in the refrigerator.

PEACH CINNAMON OATMEAL CHEESECAKE BARS

Steps:

• Preheat oven to 350°F (176°C) and line a 9 inch square baking pan with aluminum foil. 2
• . Cream butter and sugars together until light and fluffy, about 3-4 minutes.
• . Add egg and vanilla extract and mix until well combined.
• . Combine flour, cinnamon, cornstarch and baking soda in a medium sized bowl.
• . Slowly add the flour mixture to butter mixture and mix until well combined.
• . Stir in the old fashioned oats. The dough will be thick. Set aside.
• . To make the cheesecake filling, beat the cream cheese, sugars and cinnamon together until smooth.
• . Add the egg and mix until well combined.
• . Press just over half of the cookie dough into the bottom of the pan.
• 0. Add a layer of slices peaches on top of the cookie dough
• 1. Spread the cheesecake mixture evenly over the peaches.
• 2. Crumble the remaining cookie dough on top of the cheesecake.
• 3. Bake for 29-32 minutes. Edges should be lightly browned and center may still be a bit jiggly but will firm as it cools.
• 4. Allow to cool completely in refrigerator before slicing. Store in covered container in refrigerator.

CINNAMON CREAM CHEESE SQUARES

Steps:

• 1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. 2.Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. 3.Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

CINNAMON CREAM CHEESE BARS

Steps:

• Unroll one tube of crescent roll dough and place it in a lightly greased 13x9x2 pan. Seal the seams and set aside. In a mixing bowl, beat the cream cheese, 1 cup of sugar and vanilla extract until smooth. Spread the cream cheese mixture over the dough. Unroll the remaining tube of dough and place over the cream cheese mixture. Seal the seams as best you can and stretch to fit. Brush butter evenly over the top of the dough and sprinkle with the cinnamon/sugar mixture. Bake at 325 degrees for 25-30 minutes until golden brown. Cool and cut into squares.