Cheesecake is one of my favorite desserts to make since it’s not too sweet and it always satisfies a crowd. But, making one from scratch can be tricky as it can crack if not cooled perfectly. But, these wild Kentucky cheesecake bars are so easy to make and they are even easier to eat!
There are a few steps involved, but there’s minimal mixing involved.
The trick to these bars is a base and a top layer of crescent rolls. It might sound like a cheat, but it gives these bars a light and fluffy texture. Plus, it means you can eat them by hand which is a bonus for busy parties and gatherings.
I have found that if you open the can of rolls carefully you can simply lay them into the pan. Then pinch them together and flatten the dough.
You’ll need to blind bake the base layer before adding the cream cheese filling. Then you use that same gentle technique to unroll the other can onto the top.
The last layer is a just a sprinkle of brown sugar, chopped pecans, and butter. This gives the finished bars a wonderful butter pecan flavor that you don’t often find in most cheesecakes.
With 2 layers of flaky dough these wild Kentucky cheesecake bars are wildly good.
Wild Kentucky Cheesecake Bars
Yield(s): Makes 15-20 bars
1h 20m prep time
50m cook time
206 calories
Diet: Vegetarian
Ingredients
- 2 (8 oz) packages crescent rolls
- 12 oz cream cheese, softened
- 1 egg
- 1 1/2 teaspoons vanilla
- 1 cup granulated sugar
- 2 tablespoons brown sugar
- 1/4 cups chopped pecans
- 1 tablespoon butter, melted
Preparation
- Preheat oven to 350˚F. Remove roll from one package and line 9”x13” baking dish with rolls, laid out flat. Press seams together with fingers. Bake for 5-10 minutes or until just beginning to become golden.
- While crust bakes use electric mixer to combine cream cheese, egg, vanilla, and granulated sugar in large bowl. Whip until fluffy.
- Spread cream cheese mixture over bottom crust. Place other can of rolls on top in a single sheet if possible.
- Combine brown sugar, pecans, and butter in small bowl. Spread evenly over top crust. Return to oven to bake for 35-40 minutes, covering with foil after 20 minutes if needed.
- Allow to cool for 1 hour. Cut into 15-20 squares to serve.
Recipe adapted from Internet Archive.