Here comes the magic. Using a pastry brush or the back of a spoon, generously brush the entire top layer of dough with the melted butter. You want to coat it completely. Then, evenly sprinkle the entire surface with your cinnamon-sugar mixture. Be lavish! Pat it down gently so it adheres to the butter. Place the pan in the oven and bake for 25-30 minutes. You’ll know it’s done when the top is a deep golden brown and the center appears set. Your kitchen will smell like a carnival.
Pro Tips for Best Results
For an extra-crisp, flaky top crust, separate the second can of crescent dough into triangles and arrange them in a slightly overlapping pattern, like fish scales, over the filling. This creates more layers and edges that crisp up in the oven. I’ve tested this against a solid sheet, and the overlapping method gives a more interesting, textured bite.
To prevent the bottom crust from becoming soggy, you can give it a 5-minute head start. Pre-bake the bottom crescent layer by itself in the preheated oven for about 5 minutes, just until it loses its raw, doughy sheen. Let it cool for a minute before adding the filling and top layer. This creates a barrier that helps keep the crust crisp against the moist filling.
Let the bars cool completely in the pan on a wire rack before cutting. I know it’s torture, but this is crucial for clean slices and for the filling to set. If you cut into them while warm, the cheesecake layer will be runny and the bars will fall apart. I usually let them cool for at least 2 hours, or even pop them in the fridge for a bit.
Common Mistakes to Avoid
Do not use cold cream cheese. I made this mistake in a hurry, and no matter how long I mixed, I ended up with tiny lumps of cream cheese throughout my filling. True room-temperature softness is non-negotiable for that perfectly smooth layer. Plan ahead and take it out of the fridge early.(See the next page below to continue…)