Crescent Cherry Cheesecake Bars
This recipe is a wonderful dessert or a great breakfast. It's so versatile and everyone loves it! Super easy to make with step by step pictures.
Servings: 12 servings
Ingredients
- 1 12 ounce can Big and Buttery Crescent Rolls
- 2 8 ounce packages cream cheese, softened (I soften my cream cheese in the microwave for about 40 seconds)
- 1/4 cup white granulated sugar
- 1 teaspoon almond extract can use regular vanilla extract
- 1 egg yolk
- 1 21 ounce can cherry pie filling
- 1 1/2 cups quick cooking oats
- 1/4 cup brown sugar
- 1 stick butter or 8 tablespoons or 1/2 cup
- 1/2 cup walnut or pecan pieces
Glaze Ingredients
- 1 to 1 1/2 cups powdered sugar
- 3 to 4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Spray a 9 x 13 cake pan with cooking spray. Put the crescent rolls in the bottom of the pan pressing seams together. Using a mixer blend cream cheese, white sugar, almond extract and egg yolk.
- Spread over the crescent rolls. Spread the cherry pie filling on top of the cream cheese mixture. Combine the oats and brown sugar and sprinkle on top of the pie filling. Add the nuts. Cut the butter into small pieces on top of the oats and nuts.
- Bake in preheated 325 degree oven for 35 to 40 minutes. Remove from oven and let cool.
Glaze Instructions
- Make the glaze by combining powdered sugar, milk and vanilla extract and mixing with a spoon. You can add more milk if not thin enough or more sugar if too thin. Drizzle over your cheesecake bars.
Notes
Makes about 12 servings. Keeps well in the refrigerator. Can be reheated or eat it cold. You could make this with any kind of pie filling such as apple and add cinnamon to the oats and brown sugar.