Cream Cheese Squares

I check allrecipes.com regularly to see what people are making to eat. This recipe was posted not too long ago and I was looking forward to trying it, picked up all the ingredients and was just waiting for the weekend. Coincidentally, a friend of mine tried a variation of it just shortly before I did and her version looked so good, I just couldn't wait any longer.

These squares are unbelievably easy to make. Based on some reviewers comments, I scaled back on the sugar just a little bit and thought they were great. J thought they could be a little sweeter, but I'm the cook so I win.

I think these could be served as a dessert, or as a sweet cheese danish like treat for breakfast. Either way, they were easy and they were good!

Cream Cheese Squares

by allrecipes.com

2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

My notes: I cut down the sugar in the cream cheese mixture to 3/4 cup. I also used one brick of regular cream cheese and one brick neufchatel cheese. I also sprinkled cinnamon-sugar over the top of the bottom crust and then decreased the amount of butter and cinnamon-sugar that I sprinkled over the top crust (I just sprinkled until it was covered).