Cinnamon Cream Cheese Bars

Ingredients

2 packages of crescent rolls

(2 eggs, beaten, separated)

2 - 8 ounce packages of cream cheese

1 cup sugar (Splenda is fine)

2 teaspoons vanilla

1/2 teaspoon salt

2 tablespoons lemon juice

1 stick butter (melted) … (maybe 3/4th stick is enough)

2 teaspoons cinnamon

1/4 cup sugar (a little less is ok)

(could also add 1/2 cup chopped, toasted pecans)

First time I added 1 tablespoon coconut sugar as well, but didn't notice a difference.

Could also add some sort of filling like puree'd apples or nutella.

Next time “paint” one egg on top of bottom layer before par-baking for 10-15 minutes, then allow to cool for at least 10 minutes before putting on cream cheese layer) Do the same with the top layer (so add 2 eggs to the recipe).

Cooking Directions

Prepare a 9x13 baking dish with cooking spray. Set aside.

Heat oven to 350 degrees.

Lay one can of crescent rolls across the bottom of the baking dish.

Beat the cream cheese, sugar, vanilla, salt, and lemon juice until smooth. Gently spread the mixture over the roll layer.

Lay the second can of crescent rolls across the top of the cream cheese mixture.

Melt the stick of butter and brush evenly across the top. Try to avoid any puddles of butter (you may not use the entire stick).

Mix the cinnamon and sugar in a bowl, then use a hand sifter to evenly be spread across the butter layer (again, if there is extra, it's ok .... if you don't have a hand sifter, just sprinkle by hand).

Bake at 350 for 30 minutes.

Allow to cool before cutting. This can be served warm (it'll be gooey), or you can let it chill in the fridge for a couple of hours.