Cinnamon Caramel Cheesecake Squares

Preheat the oven to 350°F (180°C). Unroll one package of dough onto the Large Bar Pan. Roll the dough out to edges of the pan with the Baker’s Roller®.
Microwave the cream cheese in a Classic Batter Bowl, uncovered, on HIGH 30–40 seconds or until softened; whisk until smooth.
Add egg, vanilla, and ½ cup (125 mL) of the sugar to the cream cheese and whisk until smooth. Spread the cream cheese mixture over the crescent dough.
Unroll the second package of dough and place it on top of the cream cheese mixture. Gently stretch the dough to cover.
Bake until the top is golden brown, about 22–24 minutes. Combine the remaining sugar and the cinnamon in a small bowl.
Remove the pan from the oven. Immediately pour the caramel topping over the cheesecake and spread to the edges of crust. Sprinkle with the cinnamon-sugar mixture and let stand 10 minutes before serving.

Ingredient :

2 pkg (8 oz/235 g each) seamless crescent dough, divided
2 pkg (8 oz/235 g each) cream cheese, softened
1 egg
1 tsp (5 mL) Double-Strength Vanilla* or 2 tsp (10 mL) vanilla extract
¾ cup (175 mL) sugar, divided
1 tbsp (15 mL) Korintje Cinnamon
½ cup (125 mL) caramel topping