Tuesday, April 23, 2013

Cinnamon Cream Cheese Squares {Egg-free}

There are numerous recipes going around the internet for Cream Cheese Squares.  I decided to try the one from allrecipes.com first.  It turned out really good but I thought it turned out a little gooey on top.  Upon researching other recipes, I found that most use half the butter or margarine.  The recipe on GroupRecipes.com only uses three tablespoons compared to the eight tablespoons used in the allrecipes version.  The GroupRecipes.com recipe also used more sugar in the topping.  I think that would also help absorb the butter or margarine.  Both of these two recipes use one teaspoon of cinnamon.  We were recently at a function where this was served made with one tablespoon of cinnamon.  We liked the stronger cinnamon taste.  I also found another recipe on Old Town Home blog that used reduced-fat crescent rolls and light cream cheese.  This one also used more cinnamon, including in the cream cheese.  I don't think I will put cinnamon in the cream cheese but I do plan to use the lower-fat versions of the ingredients. So, I will reprint the recipe below, as I plan to make it next time.  Regardless of the version you use, I really don't think you can go wrong with this simple, egg-free sweet treat great for dessert or brunch!

If you like this recipe, you may also want to try Cinnamon Crescents (EF).

Cinnamon Cream Cheese Squares
Multiple Sources:  see links above

2 8 oz tubes reduced-fat refrigerated crescent rolls
2 8 oz blocks of light cream cheese, softened
1 t vanilla extract
1 1/2 c granulated sugar, divided
3 T margarine, melted
1T ground cinnamon

Preheat oven to 350o.  Lightly grease a 13x9 baking pan.  Unroll one tube of crescent rolls and press into the bottom of the pan, sealing the seams (or you can use the seamless crescent dough).  In mixing bowl, beat cream cheese, 1 cup of sugar and vanilla extract, until smooth.  Spread cream cheese mixture over dough.  Unroll second crescent roll dough over cream cheese mixture but do not press down.  Brush top layer of crescent dough with melted butter.  Combine cinnamon and remaining sugar and sprinkle on top.  Bake for 25-30 minutes or until top is crisp and golden.

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