Cinnamon Caramel Cheesecake Squares


  • 2 pkg (8 oz/235 g each) seamless crescent dough
  • 2 pkg (8 oz/250 g each) cream cheese
  • 1   egg
  • 1 tsp (5 mL) Double-Strength Vanilla* or 2 tsp (10 mL) vanilla extract
  • 3/4 cup (175 mL) sugar, divided
  •  Flour for dusting
  • 1 tbsp (15 mL) Korintje Cinnamon
  • 1/2 cup (125 mL) caramel topping


  1. Preheat oven to 350°F (180°C). Unroll one package of crescent dough into Shallow Baker. Using Baker’s Roller®, roll out dough to edges. 

  2. Microwave cream cheese in Classic Batter Bowl, uncovered, on HIGH 30–40 seconds or until softened. Whisk until almost smooth with Stainless Steel Whisk

  3. Add egg, vanilla and ½ cup (125 mL) of the sugar to batter bowl. Whisk until smooth. Spread over crescent dough in baker. 

  4. Lightly sprinkle flat side of Large Grooved Cutting Board with flour using Flour & Sugar Shaker. Unroll second package of crescent dough and roll into 13” x 12” (33-cm x 30-cm) rectangle (see cook’s tip).  

  5. Fold dough in half from short end; gently lift and place in baker. Unfold and gently stretch over cream cheese layer; press edges to seal. Cut off corners of dough hanging over baker with Professional Shears; discard. 

  6. Bake 22–24 minutes or until golden brown.  

  7. Combine remaining ¼ cup (50 mL) sugar and cinnamon in a small bowl. Place caramel topping in 1-cup (250-mL) Easy-Read Measuring Cup

  8. Remove baker from oven to Stackable Cooling Rack. Immediately pour caramel topping over cheesecake and spread to edges of crust. Sprinkle with cinnamon/sugar mixture; let stand 10 minutes.  

  9. Using Utility Knife, cut into 4x6 rows to make 24 squares.  


  • 24  servings

Nutrients per serving:

Calories 170, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 20 g, Fiber 0 g, Protein 3 g 

Cook's Tips:

The Large Grooved Cutting Board is 12" (30 cm) wide, so you can use the short side as a guide for rolling out the dough in step 4. 
*Not available in Canada


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