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Easy Apple Cheesecake Bars are a delicious fall dessert made with crescent rolls, cream cheese, fresh apples and buttery cinnamon sugar topping. Save your leftovers, and turn these apple dessert bars into breakfast bars!
Ingredients
- 1 tube (8oz.) refrigerated crescent rolls
For Cheesecake Layer:
- 8oz. cream cheese-softened at room temperature
- ½ cup sugar
- 1 teaspoon vanilla
For Apple Filling:
- 2 medium apples (Granny Smith or Golden Delicious) – peeled and chopped in small pieces
- ¼ cup sugar
- ½ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon cornstarch
For topping:
- 3 Tablespoons melted butter
- 7 Tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 375F. Grease 8 x 8 inch baking dish with non-stick spray, set aside.
- To make the cheesecake filling beat together cream cheese, ½ cup sugar and vanilla extract until smooth and creamy, set aside.
- To make apple pie filling stir together diced apples, ¼ cup sugar, cinnamon, nutmeg and cornstarch, until evenly coated, set aside.
- Unroll crescent rolls and cut in two halves. Place 1 half of dough (4 crescents) at the bottom of baking dish. Pinch together the perforation and stretch the dough to make the bottom crust.
- Spread cheesecake filling and smooth the top. Drain any excess of juice from the apple filling and
- scatter diced apples over cheesecake filling.
- On a sheet of baking paper spread remaining dough, seal the perforation and stretch to create the top crust. Invert the crust over apples.
- Pour melted butter and spread on top of the crust. Sprinkle with cinnamon sugar.
- Bake for about 35 minutes. Tent the top with aluminum foil if it starts to brown too quickly.
- Cool completely before slicing and serving.
- Store leftovers in the fridge.