The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 3, 2009
These are amazing and so ridiculously simple. My only problem was that I pulled the crescent rolls out of the fridge but then didn't actually get to them for almost 15 minutes. I had a hard time unrolling them and keeping them from stretching too much. I think they got a little warm. In the future I'll leave them in the fridge until I'm ready for them.
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Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 29, 2009
I did not add the egg yolk and it was wonderful. I served it warm and everyone loved it with coffee.
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Cooking Level: Intermediate

Home Town: Malvern, Ohio, USA
Living In: Dover, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Apr. 12, 2009
YUMMY!!!!!!! I think I've made this three times in the last month. I'm addicted, and it's not good for my health (cream cheese, buttery crescent roll, sugar.... yikes!) These are wonderful. They taste just like a Danish, but way better than store bought. For Easter, today, I tried adding a swirl of preserves on the top, instead of the second layer of crescent roll. We'll see how they turn out. (P.S. I found an unscored can of cresent dough at the grocery store and it was much easier than the regular cresent dough. That helped)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 3, 2009
Very good. I also cooked only 25 minutes since it browned quickly in my oven. I also used the unused egg white and beat until frothy and spread over the top layer of creasant rolls before sprinkling the cinnamon and sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 31, 2008
Delicious! Very tasty dessert, especially when you're a non-baker like myself! I added brown sugar and chopped pecans to the topping. I think the nuts are a must. I also like the idea of adding a fruit to the top of the cream cheese layer. Either way, this is a wonderful treat!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 13, 2008
This is one of my all time favorite desserts. It's so easy and so yummy. I like the finishing touch of melted butter and cinnamon/sugar on the top. It's best served slightly warm, but not too warm or the cream cheese oozes everywhere. If you like the flavor of cheesecake, but want a simpler, faster receipe, this is the one.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 8, 2008
My co-worker brought these to work this week and they are wonderful. She added cherry pie filling on top of the cream cheese. Really yummy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
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Reviewed: Jun. 28, 2008
We liked them. I made them in a pyrex cake pan. Next time I won't put cinnamon on it. Didn't like that. (I usually love tons of cinnamon on food)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Apr. 15, 2008
If there were a higher rating I would give it! I did make a few changes to this though. Followed the advice of TJTENNESSEE and covered the top crescent layer w/ the leftover egg white. I also combined the 1/4C sugar, cinnamon and 1/4C chopped pecans and sprinkled over the top layer. But, the most sensational change I made was baking it in my 9x13 deep stoneware baker. It turned it into something totally delicious! Bake for an additional 10 min., the top will be slightly jiggly but it is done. The cream cheese is molten inside and will serve as a sauce for the pastry crust. Yummy!
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Cooking Level: Professional

Home Town: Prince George, Virginia, USA
Living In: Farmville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Mar. 24, 2008
Love it! Didn't have an egg so I used 1/4 c sour cream & a t of lemon juice. Everyone liked it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 21, 2007
Easy to make and wonderfully delicious!!! I took these to girls bunco night and it got rave reviews!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 14, 2007
Made these and my husband told me that I had been holding out on him for this great breakfast/dessert item. I use 1 1/2 blocks of cream cheese tho to make a slightly thicker middle. Use the full 1/2 cup of butter.
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Cooking Level: Expert

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 2, 2007
This is a really good and easy recipe. I am the kitchen supervisor at a Christian School, and I make these for the kids every other month. The first time I made them, students came up and asked for the recipe for their moms. Would make them more, but they're quite calorie-packed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 26, 2006
These are delicious! A great dish to take to a pot luck if you don't want to deal with a whole cheese cake. I prefer them without the cinnamon sugar topping, but otherwise, this is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 19, 2006
My Mom has been making these for a long time, and I have since been coming up with ways to reinvent. They truly are wonderful. I omit the egg yolk because I think it tastes better without it. My Number One suggestion is to wait for the bars to cool completely before cutting. You will get cleaner bars and no oozing. Love this recipe!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 7, 2006
These were pretty good when I made them last year from the website, but a friend made them last week and they were FANTASTIC! Her recipe is exactly the same EXCEPT she beat the leftover egg white until frothy, spread that froth over the top layer of crescent dough, and then mixed 1/2 cup chopped nuts with 1/4 cup sugar and sprinkled that on top. The nuts really addto this (and also help to hide the seams if your dough doesn't cover completely as some reviewers stated). I made them yesterday for a PTO meeting and got several requests for the recipe (with the nuts). Great recipe!
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Living In: Mooresville, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 20, 2005
These were delicious! They're good cold, the next day too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 31, 2005
This was awesome. I made some revisions. I added 1/2tsp of almond extract in addition to the vanilla and I took another reviewers advice and put a layer of cherry pie filling on top of the cream cheese. Dusted with powdered sugar. So pretty! Next time I will increase the cream cheese by another brick because that is the best. Blueberry pie filling would be good too. Thanks for the great recipe!
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Cooking Level: Expert

Home Town: Niles, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 3, 2005
I took these to work and people thought that I had bought them at a bakery. Numerous people asked for the recipe. I did use powdered sugar instead of granulated. Also, I found that it's easiest to forget about trying to seal up the seams of the cresent rolls into one big bar. Instead, I just keep them in their triangular shape, baking them each as a seperate trianular bar. Also, I liked best when left in the fridge overnight.
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 15, 2005
We make this quite a bit but we pour a stick of melted margerine over the top layer of crescent rolls before sprinkling the cinnamon/sugar. It crispens the top (and whats a few more calories)
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