Cream Cheese Squares

July 7, 2006

I made these yesterday morning. It was actually a cool day so I could have the windows open and bake/cook without roasting myself. These are ridiculously easy to make and so freaking good. They taste good both warm and cold. Cold, they taste like you’re eating a cheesecake filled croissant. Yum! I recommend this recipe for a fun weekend breakfast bar or a midnight snack.

Cream Cheese Squares

Recipe Rating:
Prep Time: 15 min
Total Time: 40 min
Makes: 24 servings

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup sugar, divided
2 Tbsp. ground cinnamon

PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13×9-inch baking pan to form crust, firmly pressing seams together to seal.
BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.
UNROLL remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13×9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
BAKE 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.

Refrigerate leftovers. Serve cold or warmed.

Recipe from Kraft Foods and can be found here.

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