2-8 oz. packages (16 oz. total) cream cheese, softened
2 packages store-bought refrigerated crescent rolls
1 egg, separated
1 tsp. vanilla extract
1 cup granulated sugar
1). Preheat oven to 350 degrees F (180 degrees C). Lightly butter bottom of a 9x13 inch baking pan* (see note below about pan sizes).
2). Unroll 1 package of crescent rolls and pat down to seal in bottom of pan. Mix both packages of cream cheese with egg yolk and sugar; add vanilla extract (mixture will be thick). Spread cream cheese mixture on crescent roll in pan. Sprinkle a little flour on cutting board and roll out remaining package of crescent dough to fit pan. Fold dough in half and unroll over top of cream cheese mix. Lightly brush top of crescent roll crust with remaining egg white.
3). Bake at 350 degrees F (180 C) for about 30 minutes or until light brown. Cool. Cut into bars. Store in refrigerator.
*Note From Diana's Desserts:
If desired, Cheesecake Bars may be baked in a 9x9-inch or 8x8-inch square baking pan, using the same ingredient amounts as above.
Makes: 16 Cheesecake Bars if baking in a 9 x 13-inch pan, and makes 9 bars if baking in a 9 x 9-inch or 8 x 8-inch square baking pan.
Photograph taken by: Diana Baker Woodall© 2003
Source: Church cookbook
Submitted By: Dianne Bauer