Fruit Crescent Roll Cheesecake Bars Recipes

Steps:

• 1. Beat together cream cheese, egg yolk, sugar and almond extract until smooth.
• 2. Spray a 9 x 13 pan with cooking spray and unroll 1 sheet of crescent dough. If you don't have the sheets, and are using regular crescent rolls, pinch together the perforations.
• 3. Pour cream cheese mixture over the dough, and then spread the cherry pie filling over that. Top with second crescent dough sheet.
• 4. Brush the top with the reserved egg white, and sprinkle with sugar. I used a specialty almond/amaretto flavored sugar, but regular white or sparkling sugar would be nice as well.
• 5. Bake at 350 degrees for 30 minutes, or until nicely browned. Cool on rack and then refrigerate.
• 6. The filling will be quite runny while warm, but sets up nicely after refrigeration.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Steps:

• 1. Lightly grease sheet cake pan. Preheat oven to 350 degF. 2. Combine fruit and syrup. In another bowl, mix cream cheese, egg and sugar until well blended. 3. Arrange 1 can of crescent rolls in pan to cover completely. Spread cream cheese mixture to cover layer of crescent rolls. Pour fruit mixture over the cream cheese layer. Arrange remaining can of crescent rolls over mixture, covering completely. 4. Bake for about 15 minutes or until golden brown. Cool 20 minutes, then refrigerate to cool completely. Cut into squares.