Add egg, vanilla and ½ cup (125 mL) of the sugar to batter bowl. Whisk until smooth. Spread over crescent dough in baker.
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).
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.
Bake 22–24 minutes or until golden brown.
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.
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.
Using Utility Knife, cut into 4x6 rows to make 24 squares.
U.S. 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
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