8 oz - cream cheese (softened/room temperature)
white sugar** (will use 1/2 c for topping)
crescent rolls (regular size, can use reduced fat or store brands)
pure vanilla extract
butter** (1 stick), melted
1Preheat oven to 350 degrees.
Mix cream cheese, 1½ cups sugar** and vanilla together (use mixer) until well blended and fluffy/creamy.
**Note - You can use Splenda for baking, a mix of Splenda and sugar, Truvia (Stevia) or a mixture of Truvia (Stevia) and sugar to reduce sugar for diabetics. I’ve done all 4 and they come out ok.
2Unroll one can of crescent rolls and place flat in 9x13 greased cake pan. If any crescents have pulled apart push them back together and pat/mash dough to just reach the edges of the pan. Don’t use a rolling pin or mash too much, you’ll lose the layers of the crescent.
3Pour cream cheese mixture over crescent rolls and spread evenly.
4Unroll 2nd can of crescent rolls** and place on top of cream cheese mixture. **Note - I unroll the second can of crescents on a flexible cutting board, push any that have parted back together and mash them out a little to where it will cover the pan.
5Mix butter**, ½ cup sugar and cinnamon together and poor evenly over top of crescent rolls. **Note - To cut down on the butter, I spread softened butter on the can of cresent rolls I rolled out on the flexible cutting board for the top. I lay it over the cream cheese mixture butter side up and just sprinkle the cinnamon sugar over the butter. I always have a cinnamon sugar mixture in a Tupperware container in the cabinet for toast and snickerdoodles, so I probably use more than the ½ cup.
6Bake at 350 for 30+/- minutes until creamcheese puffs up/rises. Let cool. I cut the pan in half lengthwise, then cut every 1½ -2" crosswise to make 'bar' we can just pick up and eat.
11/25/12 Update Note:- I made this with Pumpkin Cream Cheese (Wal-Mart brand) for Thanksgiving and added a pinch of nutmeg to the cream cheese and to the cinnamon topping and it was a big hit with my family!!