Pumpkin Cheesecake Bars Recipe 2 cups cream cheese, room temperature (16 oz) 1/3 cup granulated sugar 1/3 cup brown sugar 1 egg 1 cup pumpkin puree 2 tsp vanilla 2 tsp pumpkin spice or cinnamon Topping 4 tbsp butter, melted 1/3 cup granulated sugar 2 tsp cinnamon powder Beat the cream cheese until smooth and fluffy. Add the granulated and brown sugar. Add the egg, pumpkin puree, vanilla, and pumpkin spice. Mix until smooth. Open a can of crescent rolls and press it on the bottom of a 9x13 pan, you may have to trim the sides if it doesn’t fit. Make sure the pan is greased or lined with parchment paper. Spread the pumpkin cheesecake on top. Top with another can of rolled out crescent rolls. Use your fingers to press the edges of the rolls together. Brush the melted butter on top. It’s ok if it’s kinda drenched with butter. Mix the sugar and cinnamon together and sprinkle on top. It will be a thick layer of sugar, which will make for a phenomenal crust once baked. Bake the bars for 30 ...