ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy Cheesecake Squares

Photo: Ngoc Minh Ngo
Yield Makes 36 squares (serving size: 1 square)
Prep: 25 minutes; Cook: 25 minutes; Chill: 1 hour. Chill the bottom layer of dough to help the cream cheese spread more easily.

Ingredients

  • Cooking spray
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • 3/4 cup sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 (8-ounce) cans reduced-fat refrigerated crescent dinner roll dough, divided
  • 1 large egg white
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon

Nutrition Information

  • calories 97
  • fat 5 g
  • satfat 2 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 10 g
  • fiber 0.0 g
  • cholesterol 15 mg
  • iron 0.0 mg
  • sodium 156 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat a 13- x 9-inch baking pan with cooking spray; set aside.

  3. Combine cream cheese and next 3 ingredients in a large bowl. Mix well.

  4. Unroll 1 can of dough, and press into bottom of pan. Spread the cream cheese mixture over the dough.

  5. Whisk egg white in a small bowl. Unroll second can of dough, and place over cream cheese mixture. Brush top of pastry with egg white.

  6. Combine sugar and cinnamon, and sprinkle over pastry. Bake 25 minutes, or until pastry is golden and puffed.

  7. Chill in refrigerator 1 hour, or until cool; cut into squares. Store up to 3 days in fridge.