2 (8 ounce) blocks cream cheese, softened to room temperature
1 cup granulated sugar (divided use)
1 teaspoon vanilla extract
1 egg
2 (8 ounce) cans crescent dough sheets
21 ounce can cherry pie filling
2 Tablespoons ground cinnamon
Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick spray.
In a small bowl, mix together ½ cup granulated sugar and the 2 Tablespoons ground cinnamon. Sprinkle a light layer into the bottom of the prepared baking dish.
Unroll one crescent dough sheet and press it evenly into the bottom of the baking dish, gently sealing any seams if needed.
In a large mixing bowl, beat the softened 2 (8 ounce) blocks cream cheese, softened to room temperature, remaining ½ cup sugar, 1 teaspoon vanilla extract, and 1 egg until smooth and creamy.
Spread the cheesecake mixture evenly over the crescent dough layer.
Spoon the 21 ounce can cherry pie filling evenly over the cheesecake layer.
Unroll the second crescent dough sheet and carefully place it over the cherry filling, stretching gently to fit the pan.
Sprinkle the remaining cinnamon sugar mixture evenly over the top layer of dough.
Bake on the middle oven rack for about 30-35 minutes or until the top is golden brown and the crescent dough is fully cooked.
Allow the bars to cool completely, then refrigerate for at least 1 hour before slicing. Enjoy!
These bars have a flaky churro-style crust with a creamy cheesecake center and sweet cherry filling.
Prep Time20minutes
Cook Time35minutes
Cooling Time1hour
Total Time1hour
Servings12