Step 1

Preheat oven to 350 F (176 C).

Step 2

In a small bowl, combine the sugar and cinnamon.

Step 3

To a mixing bowl, add all your cheesecake filling ingredients and whisk together with a handmixer or by hand with a whisk.

Step 4

Roll the crescent rolls out and mold them together using your hands to they won’t rip apart.

Step 5

Add half of the cinnamon sugar to a 9×13” baking dish. Place the first crescent dough layer down on top of the cinnamon sugar.

Step 6

Add cheesecake filling and spread out using a spatula or the back of a spoon.

Step 7

Carefully add the second crescent dough layer and the rest of the cinnamon sugar.

Step 8

Bake at 350 F for 35 minutes. Let cool off completely and chill in the fridge for 4 hours or overnight for best results.

Step 9

Once it’s chilled, use a knife to cut it into squares/bars and enjoy!

Step 10

Optional: Drizzle melted chocolate and add Bakery on Main Dark Chocolate Sea Salt Granola.