Cinnamon Caramel Cheesecake Squares
Preheat oven to 350*. Unroll one package of dough onto the Large Bar Pan.
2
Roll the dough out to edges of the pan with the Baker’s Roller.
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Microwave the cream cheese in a Classic Batter Bowl, uncovered, on HIGH for 30-40 sec. Whisk smooth.
4
Add egg, vanilla, and 1/2 cup of the sugar to the cream cheese.
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Whisk until smooth.
6
Spread the cream cheese mixture over the crescent dough.
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Place the second package of dough on top of mixture. Gently stretch dough to cover.
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Combine the remaining 1/4 cup of sugar and the cinnamon in a small bowl.
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Bake until the top is golden brown, about 22-24 minutes.
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Remove the pan from the oven.
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Immediately pour the caramel topping over the cheesecake.
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Spread to the edges of crust.
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Sprinkle with the cinnamon sugar mixture and let stand 10 min before serving.
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