I love pie. Cade likes pie a lot. There’s a difference and while it’s small it is real. I think pie is so glorious and I want others to feel the same way. Especially because it’s way more enjoyable to eat something awesome when those around you are digging in just as fast as you are. Not Cade, his heart belongs with cookies and brownies. Which are awesome, but pie, glorious pie. And now I shall tell you why this post is not about pie, but Crescent Roll Apple Pie Cheesecake Bars.
So, a few months ago we invited friends over for a big sampling of the recipes we were testing, Chorizo Potato Wedges, Frenchees Deep Fried Grilled Cheese, Cheesy Chicken Tortilla Soup and then I needed something sweet. I immediately thought, ohhhh I could test pie!! Side note-it was August and I was testing fall, football and holiday recipes. Welcome to my life.
Anyway, I immediately knew that everyone would be a little bummed by pie because they aren’t as awesome as I am and understand the pure joy that comes from pie. Kidding, kidding, kind of. So I had to really rack my brain as to what I should do. Ok, I could do glazed apples, that’s like pie and perfect for the holidays, then I could bust out some crescent rolls because, bread, duh, and then Cade piped in with “make them like those peaches n cream bars! I love those!”
And guess what, I love making my family happy with food so I jumped in with both feet. And later I stood with both of those feet at the counter, with a fork, finishing the whole sucker off while Cade gave a blessing to a friend and the kids slept, because again, I’m awesome.
The steps are easy, lay down crescent rolls in a greased pan. Whip the cream cheese mixture until fluffy and spread it over the crescents.
Now add the glazed apples and more crescent rolls. Brush with butter, sprinkle with cinnamon sugar and bake until golden. Now here’s the key, let them cool! Like really, in the fridge let them chill. It’s better that way. And if you really want to be like me (sing it with me now, “I’m trying to be like Carrian…”) drizzle a little honey over the top because I don’t know why but it looked glossy and ended up tasting wonderful so just do it.
And you can serve these up in big triangles or cut them into squares. I prefer the squares and everyone else likes the big triangles. Look how beautiful they look all cut up!! I mean, they are calling your name! And I got my hankering for pie in while Cade got his love for “bar desserts” in. Winning!
Can Cheesecake Bars Be Frozen?
Cut and freeze the bars.
After frozen, place them in a freezer bag and return to the freezer for up to 3 months.
Will Cheesecake Set Faster in the Freezer?
If you want your cheesecake to set up a little faster, you can place it in the freezer for a short time.
Alternate sitting in the freezer and sitting in the refrigerator, so that it will cool evenly.
If left in the freezer only, the edges will freeze before the center is cool.
Crescent Roll Apple Pie Cheesecake Bars
Crescent Roll Apple Pie Cheesecake Bars
For the Crescent Rolls
- 2 Cans 8 ounce each Crescent Rolls
- 1 Tablespoon Butter melted
- 1/4 Cup Cinnamon Sugar
For the Apples
- 2 Large Gala or Honey Crisp Apples peeled and sliced
- 2 Tablespoons Butter
- 2 Tablespoons Sugar
- 1/4 Teaspoon Cinnamon
- 1 Pinch Nutmeg
- 1 Teaspoon Flour
For the Cream Cheese
- 8 Ounces Cream Cheese Softened (low fat works too)
- 1/2 Cup Sugar
- Zest of 1/2 Lemon
- 1/2 Teaspoon Vanilla
- 1 Large Egg whisked slightly
- Heat the oven to 350 degrees.
- Grease a 9x11 or 9x13" glass baking dish, metal burns the crescent rolls.
- Lay one can of crescent rolls over the bottom of the dish, pressing to seal the dotted lines.
- Spread the cream cheese mixture over the bottom and top with apples.
- Lay out the remaining can of dough and press to seal the cracks.
- Brush the dough with the melted butter and sprinkle with cinnamon sugar.
- Bake for 20-30 minutes and remove from the oven to cool.
- Once warm, place in the fridge to chill for at least 2 hours or up to one day.
For the apples
- Heat a nonstick skillet over medium heat and add the butter and apples, tossing to coat.
- Turn the heat to medium low and place a lid over the skillet.
- Stir the apples occasionally until all of the liquid has disappeared and the apples are tender.
- Remove from the heat and stir in the sugar, cinnamon, nutmeg and flour.
- Dump into a bowl to cool.
For the cream cheese
- In a bowl, beat the cream cheese until smooth.
- Add the sugar, lemon zest, vanilla and egg and beat until fluffy.