Comida Kraft
Recipe Box

Cream Cheese Squares

Cream Cheese Squares is rated 4.564315352697095 out of 5 by 241.
Prep Time
15
min.
Total Time
50
min.
Servings

24 servings

You can make these glorious Cream Cheese Squares in less than an hour, thanks to refrigerated crescent dinner rolls. Perfect with coffee or for dessert.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Unroll 1 can of dough onto bottom of 13x9-inch pan sprayed with cooking spray; firmly press perforations and seams together to form crust.
  • Beat cream cheese, vanilla, egg and 1/2 cup sugar with mixer until blended. Spread onto crust.
  • Unroll remaining dough onto large sheet of waxed paper; firmly press perforations and seams together to form 13x9-inch rectangle. Invert over cream cheese mixture to form top crust; discard waxed paper.
  • Bake 30 to 35 min. or until golden brown. Combine remaining sugar and cinnamon in small bowl; sprinkle over squares before cutting.

Variation

Prepare using refrigerated reduced-fat crescent dinner rolls and PHILADELPHIA Neufchatel Cheese.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 170
Total fat 11g
Saturated fat 5g
Cholesterol 35mg
Sodium 220mg
Carbohydrate 15g
Dietary fiber 0g
Sugars 8g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This is the absolute best recipe! This is the absolute best recipe! I have made this maybe twenty times and have given this recipe out to almost every single person who has eaten it!!Just last Sunday I made two trays for my mother to take to a church luncheon. I have to make about twenty copies of the recipe for her to take this week!! I teach Home Ec and my 5th and 6th graders made this in a forty minute class! They loved it as did all of the teachers and janitors and visitors who passed by the kitchen, not to mention it has become my husbands favorite which is fine with me --SO EASY. If you use the 50% larger crescent rolls, simply unroll and they fit perfectly in the pan!! Thanks for a great recipe!!
Date published: 2007-02-17
Rated 5 out of 5 by from This receipe is wonderful. This receipe is wonderful. I did make a few changes to it and it truley is awsome. Instead of 8 oz. pkg of cresent rolls, I used the 10.5 oz and It does raise the dough to look like the picture. Also instead of regular cream cheese, I choose Blueberry Philadelphia cream cheese. After the cream cheese mixture is spread on the bottom layer of dough, I took about 2 cups of frozen Blueberry's and sprinkled them on the cream cheese, then topped with second layer of dough. After the bars are baked and while still hot, I spread melted butter on the top and then topped with the sugar cinnamon mixture. This would also be wonderful with Strawberry Crema cheese and sliced strawberry's Enjoy!!!
Date published: 2006-09-22
Rated 5 out of 5 by from I just have to comment on the ratings this has gotten.for one i dont understand why people made a... I just have to comment on the ratings this has gotten.for one i dont understand why people made a big deal that it looks different than the picture.they must have never used crescent rolls before.i have yet to see a crescent rise like a cake which apparently they expected.i could tell by the picture they got close to show detail and filling.also some complained about taste but the same ones said they added things not called for or altered how it should have been made.when you do that and its disappointing its not the recipes fault,its the bakers.
Date published: 2008-11-25
Rated 4 out of 5 by from I made this for breakfast when I had family over and they loved it! I made this for breakfast when I had family over and they loved it!! I am a bit of a health nut, so I replaced one package of the regular cream cheese with a package of the fat free cream cheese, use an egg white instead of the whole egg and used reduced fat crescent rolls...I never would have known the difference, my family sure didn't ;-) Allthough when you are preparing this, it helps to roll out the crescent rolls on greased wax paper and then just transfer the sheet of rolls to the pan.
Date published: 2006-07-18
Rated 4 out of 5 by from I made it this weekend for my mother-in-law and her husband while they were visiting and they both... I made it this weekend for my mother-in-law and her husband while they were visiting and they both enjoyed it, so did my husband and 3 year old daughter. My husband’s mom requested the recipe. I used “large” refrigerated crescent dinner rolls (approximately 10 oz each) instead of the 8 oz since I saw a lot of comments where made about the dough not being as “thick” as pictured. Mine were very similar to the posted picture, perhaps the rolls made the difference? I also didn’t use as much cinnamon, only approximately 1 tbsp. I sprinkled the cinnamon/sugar mixture on top immediately after cooking, so that when it cooled while covered, the water condensation would adhere the sugar on the top, it worked great! I did use 1/3 less fat cream cheese. Next time, I’ll try regular cream cheese but use Splenda instead.
Date published: 2006-07-10
Rated 5 out of 5 by from I do agree the photo makes it look like the crescent rolls form some thick layer and that is not the... I do agree the photo makes it look like the crescent rolls form some thick layer and that is not the case, but I'm willing to forgive that because THESE ARE VERY GOOD!!! YUM! A great, quick recipe if you need something to bring to work, a meeting, etc. My only comment is that I thought the 2 pkgs of cream cheese was excessive - you could get away with just using 1 or 1.5 at the most. The layer of cream cheese using two pkgs is too thick. AN EXCELLENT, EASY RECIPE!!
Date published: 2006-09-12
Rated 5 out of 5 by from Received this recipe in the late 80's, but had lost it after making it several times. Received this recipe in the late 80's, but had lost it after making it several times. Each time I made it, it was a big hit! Have thought about it and wished I had the recipe again. So glad to find it again!!!!! Have emailed it to my daughter and will pass it to others as well. Am looking forward to making it again. This time though, I will use the reduced fat ingrediants and splenda as we are on restricted diets now. Thank you for a great recipe!!
Date published: 2006-08-21
Rated 5 out of 5 by from DELICIOUS! DELICIOUS! Everyone always gobbles it up. My advice is to make sure you cook it all the way otherwise the bottom layer will still be raw. The top layer will start to look 'burnt' but it still tastes awesome and once you put the sugar and cinnamon on the top you can't tell anyways. But if you're particular about those types of things then take it out at about 30 min and cover with tinfoil and put it back in the oven for ten minutes. YUM YUM!
Date published: 2008-01-11
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