Cinnamon Caramel Cheesecake Squares

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 pkg (8 oz/235 g each seamless crescent dough
  • 1/2 cup Caramel topping
  • 1 tsp Double strength vanilla
  • 1 Flour
  • 1 tbsp Korintje cinnamon
  • 3/4 cup Sugar

• Dairy

  • 2 pkg (8 oz/250 g each cream cheese

Found on pamperedchef.com

Ingredients

• 2 pkg (8 oz/235 g each) seamless crescent dough
• 2 pkg (8 oz/250 g each) cream cheese
• 1   egg
• 1 tsp (5 mL) Double-Strength Vanilla* or 2 tsp (10 mL) vanilla extract
• 3/4 cup (175 mL) sugar, divided
•  Flour for dusting
• 1 tbsp (15 mL) Korintje Cinnamon
• 1/2 cup (125 mL) caramel topping

Directions

• Preheat oven to 350°F (180°C). Unroll one package of crescent dough into Shallow Baker. Using Baker’s Roller®, roll out dough to edges. 
• Microwave cream cheese in Classic Batter Bowl, uncovered, on HIGH 30–40 seconds or until softened. Whisk until almost smooth with Stainless Steel Whisk. 
• Add egg, vanilla and ½ cup (125 mL) of the sugar to batter bowl. Whisk until smooth. Spread over crescent dough in baker. 
• Lightly sprinkle flat side of Large Grooved Cutting Board with flour using Flour & Sugar Shaker. Unroll second package of crescent dough and roll into 13” x 12” (33-cm x 30-cm) rectangle (see cook’s tip).  
• Fold dough in half from short end; gently lift and place in baker. Unfold and gently stretch over cream cheese layer; press edges to seal. Cut off corners of dough hanging over baker with Professional Shears; discard. 
• Bake 22–24 minutes or until golden brown.  
• Combine remaining ¼ cup (50 mL) sugar and cinnamon in a small bowl. Place caramel topping in 1-cup (250-mL) Easy-Read Measuring Cup. 
• Remove baker from oven to Stackable Cooling Rack. Immediately pour caramel topping over cheesecake and spread to edges of crust. Sprinkle with cinnamon/sugar mixture; let stand 10 minutes.  
• Using Utility Knife, cut into 4x6 rows to make 24 squares.  

Nutrition