Snickerdoodle cookies and cheesecake combine for these snickerdoodle cheesecake bars made with a double crust of crescent rolls for yummy creamy cheese bars.
Melt one tablespoon of butter and spread on the bottom of a 13X9 pan. Mix the brown sugar and cinnamon together. Sprinkle one tablespoon of the cinnamon and sugar on the bottom of the pan on the melted butter.
Rollout one can of crescent rolls on top of the cinnamon sugar. Be sure to push to the edges and ensure seams are closed.
Mix the cream cheese, egg, white sugar, and vanilla together.
Spread the cream cheese filling over the bottom crust.
Roll the crescent rolls out over the cream cheese layer.
Brush the remaining melted butter over the crescent roll top and then sprinkle with the remaining cinnamon sugar.
Bake at 350° for 30 minutes.
Let cheesecake bars cool for 15-30 minutes before cutting.
Cut into 8 or 12 pieces.
Notes
Before you mix the cream cheese, egg, and sugar together, make sure it is at room temperature.Also, be sure to pinch the crescent roll seams close when you roll them out.