My good friend, Carolyn, has her own version of the Cream Cheese Danish Bars that we’d like to share with you. Here’s what she writes:

“I make a very similar cinnamon cheesecake and it is always a big hit! I made this for a bake-off at work, and won first place, and the kids love it too. My recipe differs slightly. The filling is 2 pkgs of cream cheese, 1 cup of sugar and a tsp of vanilla. That goes between the two layers of crescent rolls. I’m told you can now buy the crescent rolls that roll out to a rectangle so you do not even need to pinch together seams, but I haven’t tried that yet. Then you melt 1/2 stick of butter and pour it over the top layer of crescent rolls, and sprinkle a mixture of 1/2 cup of sugar and a tsp of cinnamon on top – bake for 30 min at 350 degrees. I often make this with the reduced fat cream cheese and low fat crescent rolls, and it is just as good.”

It’s interesting that Carolyn makes her version with reduced-fat cream cheese and low-fat crescent rolls; I typically shy away from low-fat (mostly) everything because of one incident years ago with low-fat mayonnaise (it was the most awful tasting substance that’s ever crossed my pallet). I can also taste a difference between regular and low-fat sour cream, and low-fat and fat-free yogurt. So, it’s good to know that you can trim some calories off of the recipe without losing any flavor. Thanks for sharing, Carolyn!

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