Cream cheese squares. Very easy, and very good.

Cream Cheese Squares

crescent roll dough

cream cheese

white sugar

vanilla extract

margarine, melted

cinnamon

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.


I LOVED this... I had to make it my own, so I made the cream cheese layer (with splenda blend) and tried variations to it by spreading a layer of either apricot, blueberry, blackberry or strawberry sugarfree preserves over the cream cheese then finishing off with the crescent dough and butter and splenda blend sprinkled on top... OMG, I had to make this 3 times in 2 days due to so many people loving it over the holidays!!!  No one could guess it was sugarfree..  the fruit topping over the creamcheese really gives it kick!  My fav were the blueberry ones, and the apricot... with the apricot I crushed 1/2 C of pecans and sprinkled those over the top with cinnamon and splenda blend.. that was sheer heaven.  Even better the next day if thats even possible!  I am thinking about trying this with a variation of no sugar, but using a packet of hidden valley ranch powder and bacon and maybe some sundried tomatoes... maybe butter and parmesan on top?... I will let you know!  

I make these squares more than 2 dozen times a year!! They are the most popular thing I make.  I'm a always asked to make them for everything.  You will always be a hit, 100% of the time when you bring these to any event. I prefer to line my baking pan with aluminum foil for easy removal and refridgerate overnight.  I then remove them from the pan and slice then arrange them on a serving platter.  Works great everytime,

I have made these with so many different toppings!! They are great with pretty much anything. I have used lemon zest, blueberry topping, fresh strawberries, apples and cinnamon and i'm thinking maybe brown sugar and cinnamon next time. I love these things!! And don't pour that much butter over the top. I found it best to just brush on a thin coat and if you alter it, like adding strawberries, you may want to omit the sugar and cinnamon on the top.

We weren't crazy about the recipe as written. The second time I made it I used only one package of cream cheese, cut the sugar to 1/2 cup and added a squirt of lemon juice and just brushed the top with melted butter. It was much better this way. Also, I didn't put sugar on the top, just mixed up powdered sugar and a bit of milk and make a white glaze. Thanks for the post.

I tried this recipe for a party recently and they haven't stopped bragging about it.  Everyone wants the recipe.  I took another commenter's suggestions and added lemon zest - which made the recipe!  Trust me on this one - you have just found the quickest and easiest crowd pleasing dessert around!

Delicious!  We love them cold.  They were incredibly fast &amp; easy to put together!  I used half the butter, reduced fat crescent rolls &amp; reduced fat cream cheese.  Wait until they are well chilled before cutting into bars.  For the time and effort these are excellent! UPDATE #1: I've made these several times and everyone loves them.  I tried the addition of fruit preserves and did not like it at all UPDATE #2: I usually make this in my 9X13 glass Pyrex but made it in a 9X13 metal cake pan and it was horrible -overcooked around the edges and the crescent dough on the bottom was raw in the center of the pan.  I'll have to remember to always use my glass pan for this recipe.

Great recipe! I only used 3/4 c sugar and will cut down on the butter next time...maybe only 1/4 c. I also added an egg to the cream cheese mixture. It was much fluffier!

Simple and tasty! I used puff pastry and added 1 tsp of lemon butter into cream cheese mixture. It tasted better when chilled, especially with the crispy melted sugar at the bottom. Also, it will be easier to cut into pieces when the cheese is fully set. Both my fiance and I loved it very much, will make again. Thanks for the recipe.

These are wonderful! I made this just as the recipe calls for as you should if you are going to rate it!! I hate when people change the entire thing then give a lousey rating. My husband is very hard to get a compliment out of and he absolutley loved these. Thank you so much for the recipe. Anyone that doesn't give this a 5 star, needs their head examined.......

I halved the recipe, and thought this was really good but I will reduce the sugar that mixes with the cream cheese by half next time, and added orange and lemon zest, which I thought added a nice flavor.  I also needed to half the butter.  I like this cold or warm.

These were soooooooooo good!  I followed others' suggestions to use 1 pkg of cream cheese, 1/2 cup of sugar, and 1 egg in the filling.  I also just used 1 tbsp of butter brushed on the top and 1 tbsp of sugar.  I'm glad I used less filling- any more would have been overpowering.  My husband LOVED this.  He couldn't believe it was so tasty even though I "cut out so much of the good stuff"!  Thanks for a great recipe!

I know you're thinking this sounds way too easy to be good, but give it a try.  You'll love it!  It's SO easy AND delicious!  A relative on my husband's side passed this recipe along to me several years ago and it gets rave reviews by everyone who tries it.  

My own mom has spoiled my family on homemade desserts -- pies, cakes, cookies, breads, you name it.  The first time I took these cream cheese crescents to a gathering on my side of family everyone loved it.  They couldn't believe it was made with crescent rolls of all things.  They had these one long gone before the other (time-consuming) homemade desserts were even touched.

I made this recipe well over 20 times now. This is a timeless recipe. So quick, easy and very tasty. I use splenda sugar instead of regular sugar. I cut the original sugar to 3/4 cups as others had suggested. If you use splenda cut the 3/4 cups in half, spenda sugar is sweeter. I have tried many things using this recipe. Here are the things I have tried; For the butter on top, I have used pastry brush and have poured the butter over the top. I only pour over the top now as this makes it crispier. The less handling you do of the crescent, the fluffier the crust will be. Add ons I have done are Chocolate, I mixed chocolate and vanilla pudding, 3 cups milk and 3/4 package (8 oz) cream cheese mixed and used in place of the cream cheese, this came out tasty but runnier. Lemon squeezed in the cream cheese mixture very good adds a little kick to the cheese, and Strawberry glaze over the top, which needless to say is very good. I have enjoyed the other ways of making it but make the cinnamon and sugar more often and is always liked by all. I have also made them into little puffs. I had cut the crescent into small rectangles and put in a mini muffin pan, then filled them with the cream cheese mixture. Then criss crossed the corners to close and brushed on butter and sprinkled the cinnamon and sugar. This worked great for a work potluck. they were easier for then to pop in their mouth. This is such a great recipe. Thank you for sharing this one. It has become a family favorite. 

Great recipe!  I made these for a big brunch this weekend and they were a HUGE hit!  I used frozen puff pastry instead of crescent rolls and poured an entire jar of pumpkin butter (from TJs) over the cream cheese mix.  I put them in the fridge for 30 mins to set up before slicing into triangles.  I served them at room temp and they were phenomenal!  I snuck one into the fridge for a selfish little snack for myself later and was surprised to find the filling still soft when it was completely chilled.  Not cheesecake-y at all as some described, but maybe that was because of my pumpkin butter addition.  For me, this recipe was a wonderful inspiration that I'm looking forward to experimenting with.  I keep thinking of different flavor ideas... How good would hazelnut cream cheese be in there?  Or even skip the sugar and do something savory like chive cream cheese and smoked salmon?  Caramellized onions and bacon?  Love, love, love this recipe!  Try it!  You too will be inspired!

Great Recipe. Although I didn't follow it exactly as mentioned.  I found other reviewers tweeks and suggestions very helpful. 
Things that made this recipe great for me:
1. Only used 1/2 cup of sugar. (not 1Cup)
2. Added a layer of raspberry jam to the top of the cream cheese. (give it some color)
3. lightly buttered the top layer rather than pour 1/2 cup of butter over entire thing. 
4. Once done baking, I cooled to room temp and refrigerated over night. 
DELISH!!! Hope my suggestions help.

made this for Christmas dinner, it was gone in a flash! loved it.  I read different reviews and I took about 1/2c of seedless raspberry jam heated it up in the microwave added couple of handfuls of cranberries to it. Spread that on the cream cheese layer.  Added the top crust.  I then put it in the oven while we ate the dinner.  My guest who says cannot eat sweets, loved it.  Asked for a doggy  bag to take home.

The secret: Make a day ahead.  Allow to cool, cover with plastic wrap and refrigerate.  Cut into small squares.  They will be yummy moist and irresistible.

Made these exactly by recipe last night. My family loved them, they must have, as they were gone this morning. Next time I'm going to use less cream cheese and sugar, but add a thin layer of homemade raspberry preserves.

Used 1 pkg of cream cheese, 1/2 cup of sugar and 1 egg as suggested and WOW they were FANTASTIC!  Tastes good warm, but exactly like cheesecake when cold from the fridge.  No doubt you could add any typical cheesecake flavor to the filling (skor bits, turtles for example) and it would turn out great.  I thought about putting some sort of fruit filling underneath the top layer but then every slice would taste the same.  It's more versatile to just put whichever topping you prefer on top, because honestly these are great as is.  FANTASTIC recipe!  Thanks!!!

If you don't have control of you self control, do not make these!  I made these about 2 hours ago, and I've eaten about 1/4 of it!  The cooler they get the better they are!  

I used the same amount of sugar, I only use butter, and I only used half of the butter called for.  The way I made these, I would give it a 4 star.  It's my own fault, I should have used all the butter called for.  Regardless, these are spot on delicious!  I can see I'm going to have to make these only once in a while.  With these, I have no self control!
MAKE THESE FANTASTIC SQUARES!

Love this!  The first time I made it, I did a savory version (mixed in some veggie soup mix with the cream cheese and sprinkled herbs on top) which was fantastic!  People couldn't stop talking about it and it's now "the thing" I have to bring to every function! :)  I have the original version in the oven right now and judging by the flavor of the cream cheese mixture, they're going to be GREAT!  Great recipe!

this is by far the best dessert I have ever eaten. If you are looking for that cream cheese taste, look no further. This is the one. My husband and children all love this. I make at least once a week in my home. It is super easy and affordable but at the same time doesnt cut back on taste. This is my go to recipe for bake sales and family gatherings. Everyone want more everytime!!!!!!!!

I give it a *three star only because of the convenience. I did not pour all of the 1/4 sugar to sprinkle over the top! WAY TO SWEET! It was too salty also, so I would use "reduced fat" cresent roll dough! other than that it came out fantastic, very good!

I wish I could give this 10 stars! OMGoodness. I made mine in a 9 inch square pan, so I adjusted the recipe as follows:  1 can crescent roll 1 pkg light cream cheese 1/4 cup sugar 1 tsp vanilla 1 egg lemon zest grated apricot preserves 1 tbsp melted butter  1/2 tsp cinnamon 1 tbsp sugar  I marbled the apricot preserves into the cheese mixture and it was heaven!

Oh my God - Are these squares ever delicious, can't believe how wonderful they are.  I went to the store to get more ingredients to make them again on the weekend.  These ones won't last very long in my house.  I don't think you need 1/2 cup of melted marg. drizzled over them though, 1/4 cup was just perfect.  Thanks for the awesome recipe.

Susan from Nova Scotia, Canada

I have been making these every holiday season (Easter, Thanksgiving and Christmas) for years... The original is great just as written, I do also add an egg for the fluffiness.. but I do always make a second batch with dollops of jam, and I have found an excellent one - at aldi's its called fruits of the forest... its a mix of berries with a little chunky consistancy.... excellent!!! I think I might try with some pie filling this year also.  Love this recipe!!!!

Yum-Yum-4-da-Tum-Tum. These were great! The only change I made was I added a tsp of lemon zest into the cream cheese mixture. I also cut the sugar to 1/2 a cup for the cream cheese mixture. Delicious! We tried them warm and thought they were too rich, but they were much better after we chilled them. The great thing about this recipe is that it is so versatile! I need to make these again!

Made these once for a small gathering and they were a HUGE hit! So I made them again for our housewarming party and the dish was literally gone before anyone even got past the main course and on to the sweets! Everyone was asking what they were and how to make them. Super simple to throw together- my only issue was the amount of butter. By the time I poured that on top, it pretty much was a pool of butter. The second time I made them, I only brushed the butter on top (less than half the amount called for) with a pastry brush and they turned out a lot better. The next time I make these, I will also mix a smaller amount of cinnamon &amp; sugar together to sprinkle on top so it won't look so dark after baking. The lighter color look was more appealing to guests. Great recipe, and thanks for sharing!

Made it as noted the first time. Very good.

Second time leaned toward savory, rather than sweet. In addition to the cream cheese I added 1/2 cup Feta crumbles, 1/4 grated Parmesan, a package of onion/chive dip mix and some fresh chopped chives.  For the topping, 1/2 cup melted butter with more chopped fresh chives and about 1/4 parmesan.  Came out AWESOME.

I should have known better - my intuition said the dough would be dense and not pastry-like and there was just too much cream cheese and butter in this recipe.  My intuition was right - this was not good.  Too sweet, too dense, too buttery.  Maybe using puff pastry and less cream cheese but there are so many better recipes if you want to squander 214 calories and 14.2g of fat for 1/24th of this??  Who cuts a 9/13 pan into 24 servings - realistically?
My advice - make yourself a nice cheesecake and forget this mess.

Made for my bunco ladies last night &amp; they LOVED it! Soooo easy!!

LOVE LOVE LOVE this recipe!!!  It is amazing - every time!  I have made it probably 10 times over the last year.  I don't measure out the cinnamon sugar though - I put lots and lots!  :)

I have made this recipe three times in the last week! What can I say? It tastes WONDERFUL...! I only made one modification; I used one package of cream cheese and 1/2 cup of sugar for the filling.

YUMMY !  you do NOT need to dump all that butter/margarine on top, though.  would be perfectly good just brushed on. 
I will make this again for parties.   I some blueberry pie filling under the top crust.   I have also made something very similar with finely chopped apples.  LOVE IT !

SO YUM and SO EASY!  This was unbelievably easy.  I had some phyllo dough in the freezer and I used it instead.

We love these! Very easy, very versatile! I use the seamless crescent dough, only 1.5 packages of cream cheese and 2/3C sugar, which makes plenty of filling that's perfectly sweetened. Our favorite version of these is to lay down the cream cheese layer, then add a layer of the Blueberry Breakfast Sauce (from this site) before placing the other roll of crescent dough on top. Also, I only use 1/4 melted butter for the topping. Amazing!

I just made this last night for our Christmas dinner!  Very easy!  I used cinnamon, sugar, and pumpkin pie spice on the bottom layer as well as the top.  I also drizzled caramel and homemade chocolate sauce on the top.  Even better the next day.

5+++++!  So yummy!  People go crazy for these.  I get so many compliments each time I make them.  An easy recipe - but so delicious.  They definitely taste better once they have sat in the refrigerator over night.  I reduce the melted butter to 3 tblsp. and that is more than enough.  I also add chopped pecans on top with the sugar/cinnamon mixture.  Thanks so much for sharing a great recipe!

These are soooo good! And easy. I put apple pie mix that I make under the top crust and just brush on the butter. Tried with egg in the batter, they just oozed everywhere, didn't have any problem without it so I probably won't do that again! Have made 3 x already!

Very easy.  I will make again with just one package cream cheese.  I followed another reviewer's recommendation and used a jar of cherry preserves under the cream cheese.

What a hit!  They are even better chilled.  I will have to try the other versions other cooks posted in their reviews.  Yummy!

I have been making this recipe since a friend brought it to a Christmas party last month. It is the best easiest recipe. But I have been tinkering with it a little. I use 1 1/2 pkg of cream cheese instead of 2, 3/4 cup of sugar, 1 egg separated, no butter or cinnamon and instead of vanilla I use almond extract or ameretto. I also sometimes mince up some white chocolate to add to the mixture and sometimes I also add a thin layer of raspberry preserves to one side (make sure it is a thin layer otherwises it will be to runny)I don't put it across the entire pan so there will be some variety when I cut them in squares and put on a serving tray, you can use all different types of fruit toppings. Before I put it in the oven I brush the egg white over the top and sprinkle 1/4 c (or less) sugar over it. I bake on 350 for 30 minutes. When they are about to come out of the oven I make a powered sugar icing using powered sugar, warm milk and almond extract. I drizzle this over the top when I take the pan out of the oven. Once out of the oven I can't help but eat a piece or two but it is best if you let them cool and then put in the frig. They are much easier to cut after they are cold. I have taken these several places in the last month and they are a huge hit each time.

To get my chocolate fix, I added a layer of Nutella over the cream cheese.  I put a little Nutella in a dish, and warmed it in the microwave for a few seconds, just long enough for an easier spreading consistancy. yum.  There was extra of the cream cheese mixture, so I saved it.  I had an extra can of cresent rolls, so I split the rolls individually, spread a layer of the cream cheeese, rolled them up, and topped them with the butter-sugar-cinnamon step from the recipe.  Baked according to the can directions. Great warm or cold (like the Squares). 

Adjust the cooking time a little - mine was still gooey after 30 minutes, but this is YUMMY!!!   I added a teaspoon of lemon zest to the cream cheese layer for some extra "zing" and everyone who tried one begged for the recipe.  I'm a caterer and if I can figure out a way to "dress it up" a bit, I may just use it for a dessert at one of my dinners!  Any suggestions?

This was Superb! People asked me for the recipe. I did tweak it a bit with advice of the readers comments.

I used fat free cream cheese and reduced fat crescent rolls.  I substituted almond extract for the vanilla and added 1 jar of strawberry preserves.  A pastry squeeze bag comes in handy for that or layer it first before adding your cream cheese.  I didn't use all the margarine (or butter which is what I used) in the recipe because it was more than enough.  I sprinkled the top lightly with cinnamon sugar (omitting the sugar and ground cinnamon altogether.)  

Simply Scrumptious!!  I actually made  half of this recipe by using only half of all of the ingredients, and then I baked it in a loaf pan.  I used only one package of crescent dough and cut it in half...each half fit perfectly in my loaf pan.  Although, I took the advice of others and used a bit less than half of the butter.  After it cooled, I thought it was good, but I like my cheese cake really cold, so I put it in the refrigerator, and OH MY!!!  It was heavenly...absolutely incredible!  I would give it more stars if I could! I cannot wait to make it again, and next time, I'm going to make the whole batch! :)  Thanks so much Ann!

My new favorite from AR.  I made half a recipe in an 8 x 8 pyrex pan, otherwise followed the recipe exactly.  I was craving a cheese danish and this fit the bill.  Thanks.

Very Yummy!  It will definitely be one of my future favorites.  It is so easy.  I served it at my women's group this week and they said I could serve refreshments anytime!

I'd give this recipe 10 stars if i could! These were very good, my family loved them, i made them for the 4th of july bbq...next time ill make 2 batches! My husband couldnt stop eating them lol. thanks for this recipe, will be making again and again!

Wanted something sweet after dinner last night and remembered this recipe.I followed the recipe as written. Boy, were these good!! The family loved them. I have to say that they seem far richer tasting when hot and to do taste a lot like cheesecake when cold. Either way they are fantastic. I will be making these often....thanks for the great and easy recipe.

I made these exactly as written the first time and they were delicious.  However, my favorite ingredient with cream cheese is pineapple, so the next time I made this, I put a layer of pineapple preserves on the first layer of dough with the cream cheese on top of the pineapple and the dough on top.  Really, really good!

SOOOO GOOD! I halved the recipe (using an 8x8 pyrex baking dish), but still used 1-1/2 blocks of cream cheese b/c I wanted a nice thick layer. These were so simple to make...I tasted a piece after they cooled and the flavor is great! These also cut beautifully, fyi. I am planning on serving these for dessert w/ fresh strawberries, a little chocolate sauce and whipped cream. This is definitely a winner and a keeper~YUM! Thanks for sharing. :)

10 STARS!!  This was so easy and so good!  You can add fruit or fruit topping to jazz it up, but it is delicious just the way the recipe is.  I did add a little more cinnamon and sugar to the top - personal preference.

This is probably my favorite desert...ever. I can bring it to any party and everyone loves it. It is very fattening and it's hard for me to stop myself from eating more than one serving, but sometimes we have to enjoy the little things in life. Many people said that they changed the recipe and added or took out things, but I think it tastes just perfect the way it is. I definitely recommend this recipe to anyone, weather you're going to a party or just making it a home for a little gathering.

Wow! These were so amazing ...and easy. I made the recipe exactly as written and I wouldn't change a thing. The buttery, cinnamon sugar crust was probably the best thing I've ever tasted. I will be making these squares often.

OK, this is a 6 point recipe! WOOHOO!! I have been baking today to take slices to a wedding buffet. I am dieting and this is the ONE that I decided I would taste and I think I made a very good choice. Now I have to get it into the freezer before I get back at it. Try it, it is well worth the minimal effort it requires.

Use 1/2 cup of sugar and 1 egg with the cream cheese. This will make the cream cheese not so sweet and a good contrast to the sugar and cinnamon on top. ALWAYS use butter in this recipe, not margarine!

This was FAB!!  Its perfect for a brunch.  Especially if you want to do things ahead of time. I did the layers the night before and did the margarine and cinnamon sugar the next day before baking.  The office loved it!

Very good and super easy. I've been baking this one for years and I looked it up when I couldn't find my recipe card. You can halve the recipe and bake it in an 8x8" pan. Also, go ahead and get the Pillsbury Crescent "Seamless Dough Sheet" (1 can for 8x8" or 2 for 9x13"). You won't have to press seams together and you'll have a prettier presentation.

If I could give this 10 stars I would.  This is excellent and so easy to make. I halved the recipe just to try it out, followed recipe exactly as written for the first batch.  THEN HAD TO MAKE a second batch of this wonderful dessert and put Blueberry preserve's on top of bottom layer of crust then spread cream cheese on top, oh my goooodness, made it even better than the first batch !!!  This is beyond good !!  Can not wait to try raspberry preserve for the third batch.  Thank You so very much for sharing !!

I'm speechless...                         
So... good... must... have... more...

I made these exactly to the recipe.  I then sent some to work with my wife and she suffered a stampede for the recipe.  The best thing on this site by far. Yum. mmm.

Made 2 pans of this and they were scarfed up by teens and adults.  Numerous requests for the recipe.  If only we could eat THIS for supper every night!  ;)

Putting my own spin on this recipe made it awesome! I added 1 egg, apples, 1 tsp cinnamon, 1 tsp lemon juice to the filling. I made a crumb topping instead of just laying on sugar and cinnamon. The crumb topping was 1/2 cup flour, 1/2 cup sugar, 1/4 cup cold butter and a TBS cinnamon. The result was great! Would be delicious with cherries or peaches as well. I love this recipe ~ Thanks for sharing! :)

HUGE HIT!!!  I was a little nervous because they seemed to puff up quite a bit while cooking, but once I let them cool completely and cut them, they were fine. I only changed a couple things; I thought that a 1/2 cup of melted butter was a bit excessive, so I only ended up doing about 1/3.  I also added some sugar free strawberry jam-I spread it even over the cream cheese filling-and it was the perfect amount of tart to go with the sweet.  Will be making again for sure!

I have been making these for years!  They absolutely rock!  The only problem with these is that once you eat one, you can't stop eating them!

this is a excellent desert!  I read the other reviews &amp; did a few things diff like suggested.  less sugar inside &amp; OUT!!!  also added LEMON zest!  pretty simple &amp; had most items on hand.  a few thing they don't mention in any of the reviews I read &amp; the directions:  1 is soften cream cheese by letting it get room temp so it blends really well w/ the sugar &amp; vanilla.  next, the butter kinda melts into the cheese section so u can form the top- aside by pressing it together &amp; press up the 4 edges, just be careful during transfer that the seems don't rip.  this is my new favorite thing 2 make &amp; serve &amp; EAT!!!

I've had a similar recipe for years and it is one of my easy favorites. I add 1 teaspoon almond extract with 1/2 teaspoon vanilla, then add an egg yolk to the cream cheese mixture, and only 3/4 cup sugar. Instead of the butter on top, I brush the pastry with the egg white (much healthier and makes the top shiny) and sprinkle  a bit of regular sugar on it. I cannot imagine all that butter! Crescent roll sheets make this even easier. Oh- don't forget to chill these! Soooo good.

Simple and yummy!  I skipped the melted margarine and sprayed a little spray margarine - a lot simpler and reduces the greasiness, as well as fat and calories.  I've used reduced fat crescents and neufchatel cheese with great results as well!!

This recipe was nice, but not spectacular as I expected. I found the filling to be a little too sweet for my liking and even though I cut the amount of butter in half it was still too much. I will try this recipe again though, with a few changes I think.

made these for a church supper and everyone raved!!! They all loved them and think that I am a fantastic cook and that I should open my own restaurant... Thanks for posting! LOL

I have made this recipe but before I had the top layer of crescent rolls, I add fresh slices apples and sprinkled the apples with cinnamon and sugar.  Put the second layer of crescent rolls on top of the apples.  It really adds a great flavor to the dessert!!

I was shocked at just how good these are.  I was looking for something quick to make with ingredients I had on hand.  These are so rich and delicious.  Be sure to let them cool completely before cutting.  I will definitely make these again.

I just love this recipe.  I have made several times.  I do add an egg to the cream cheese mixture.  Sometimes I also add 1/2 tsp of rum extract to the cream cheese.  I always add Apricot preserves (about 1 1/2 cups).  Stir the preserves really well in a small bowl to make it easier to spread on top of the cream cheese mixture.  I use just 1/4 cup (or even less) of butter for the top.

This very simple recipe has become our absolute favorite dessert.  I was able to find "seamless" Pillsbury dough that worked well. Thank you for sharing this recipe.

I made this last night and this recipe is a keeper. I halved the recipe and made it in a 9x9 glass dish (there's only the 2 of us). I agree that brushing the butter on is better. I poured it on and because it wasn't completely smooth the butter pooled in the low spots. I also added almond extract and then spread some melted cherry jam on before I put the top on. I did have some trouble closing the perforations (they opened up when I lifted it into the pan) but I just closed them up again.So what if the top has these little gaps. They mostly close up in the cooking. It was delicious and my husband wants me to make it again. I'll try different jams or toppings next time and maybe try it with puff pastry. I think you can do a lot to this recipe.

Love baking this after spreading Whipped cream cheese and cooked apples brown sugar and cinnamon on top. Trying raspberry's this summer.

Brought this to a potluck today and it was raved about!  I added a layer of homemade jam on top of the cream cheese, omitted the cinnamon and used a little less margarine.  Without my changes I know it would still be 5 star worthy! Very quick and easy too!

This was very good. I cut the recipe in half, using an 8x8 square baking pan, but used less of the topping, adding 1/4 chopped pecans and mixed the butter with it before spreading on top of the bars. I also added extra vanilla to the filling. 

I make this recipe with reduced fat crescent rolls and splenda.  Also eliminate the melted butter and you have a low fat &amp; sugar recipe.  And its still great tasting.

My husband has declared this a 5-star recipe.  I made exactly according to directions, except to cut the whole recipe in half...baked in an 8x8" glass pan.  SOOOOO easy.  Thanks. :-)

Wow - perfect in every way!  Just the right sweetness, the pastry was excellent and the topping was exceptional.  I was going to use butter (rather than margarine) and use brown sugar as well (cause I love it), but I like to try recipes the way they're written first.  And it was just perfect the way it's written - thanks so much for an extremely easy and truly delicious desert!

Ann - what a great and simple idea for breakfast - these can hold their own compared to all the other delectable breakfast items served. I plan to try them again on Mother's Day making half plain cream cheese and half using the strawberry cream cheese.  Thanks again Ann!

wow, this sounds great.  i read all the reviews and kept thinking that chocolate would be fantastic in these.  i am thinking of making them for father's day but i wanted to add some choc. chips on top of the cream cheese.  help, has anyone done that?  i will also cut butter and sugar.  thanks for input/ideas.  i rated it a four because of all the positive reviews, i haven't made them yet.

This is a simple delicious recipe.  I love the crescent roll crust.  When I poured all the butter onto I was worried but it cooked up just right.  Tastes like a decedent cheese cake that is simple to make!  I have made this many times and it is always a hit!

Excellent!  I made them with strawberry preserves.  It is very sweet so you can cut back on the sugar.

Ohhhhhhhhhhh my goodness!!!!  These deserve more than 5 stars!  I have to get these things out of the house before I eat all of them.  I knew I would like them after reading the ingredients, but did not think they would be that extra amazing, BUT they are!  I did not make any changes, but will probably reduce the butter a little next time (but I am NOT complaining!).  I would like to play around with adding fruit preserves or honey sometime just for fun, but they are really fantastic just as the recipe states.  Thanks so much for sharing!

I made this the other night and it disappeared. I followed others advice and the only changes I made were to use Splenda in place of sugar, and I added Blueberry Simply fruit spread on top of the cream cheese mixture. My son thought it was the best recipe ever. The possibilities with this recipe are endless. I can't wait to try other toppings. Thanks for a great recipe.

This was a great, quick dessert! My fiance' loved it. I got home and realized that I had no sugar, so I made a less sweet version by using Splenda in the cream cheese, but less than what the receipe called for, added an egg, key lime peel and used 1/2 tsp of vanilla &amp; 1/s tsp of almond. I too decided to brush on the butter (used less this way, but acheived great results!) and sprinkled with Splenda &amp; Cinnamon. Added Splenda-sweetened strawberries when serving. I will definitely be making this one again.

I have made these before but lost the recipe!  They are so good and like others have said, you can easily make them sugar free by using Splenda instead of sugar.  I also add all fruit preserves to the top of the cream cheese which others have suggested.  You can also substitute puff pastry for this.  Just put one sheet in the botom and one on the top, but you will have to slightly roll out or stretch the puff pastry to have it fit a 13x9 pan.  Ooooooh, making these this weekend, can't wait.  Thanks for posting the recipe.

These were to die for!!! Calories will kill you! LOL They don't keep real well, but if you eat them all the same day you make them... they are awesome!!! Definitally a keeper! Thanks!

I used pastry puffw instead of cresent rolls, because that is what I had on hand. I baked the squares for 30-35 minutes to allow the pastry to "puff". Delish!

Have made these over and over! Took the advice of other reviewers and brushed the butter on top instead of pouring it. Have tried this recipe with fruit preserves but everyone agreed that made it too sweet; these are perfect with the cream cheese filling alone!

These are delicious!  I liked the idea of adding some sweet to it.  The only jam I had in the house was a mixed berry flavor, so I added a thin layer on top of the cream cheese before putting the top layer of crescent rolls on.  Very yummy!  I cut the recipe in half.  Otherwise, followed the recipe.  I would like to try it with apricot jam.  Definitely a yummy decadent dessert!

Defines rich!  Very very good; however would cut
cream cheese down to 1 1/2 pkgs if I were to make it again.  Don't think I will make it again though -  too tempting to overindulge!

Oh man, I'm in heaven...  I made these almost exactly as written 'cept I used my tub margarine (melted) on top.  These are SOOOO good!!!  It seems like there's too much melted butter (margarine) and sugar on top, but the sugar hardens like on creme brulee and it's SO SO GOOD!  I would cook it for the full 30 min's if not more.  I did mine for 33 and could probably cook it more for an even crisper top.  Just watch it after 30 min's.

Flaky crescent dough layered with sweet cream cheese filling.

cream cheese squares

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 24

Cost: $1.21 /serving

Author : Ann

Ingredients

Instructions

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