** You can make this with sugar or Splenda (sugar-free) and do a large 9x13" pan or a smaller 9" pan.
Easy PUMPKIN CHEESECAKE PIE BARS * with sugar or sugar-free
2 cans Pillsbury Crescent Dough Sheets (or 4 cans crescent rolls)
1 8 oz. package of cream cheese, softened
1 cup canned pumpkin………………………………............1/2 tsp. cinnamon
1/8 tsp. nutmeg………………………………………...............1/8 tsp. ground cloves
1/8 tsp. ground ginger…………………………….........…....1/4 cup (4 TB) butter, melted
PLUS: 2 TB sugar (or plain white Splenda)….......…….........2 tsp. cinnamon
***
Preheat oven to 350. Lightly spritz a 9x13” pan with buttery non-stick spray. ** Whisk together the 2 TB sugar and 2 tsp. cinnamon in a small bowl and set aside.
Carefully unroll and lay one sheet of crescent dough on the bottom of the pan. (Or unroll 2 packages of crescent rolls; squish the seams together and spread out on the bottom of the pan.) Set aside.
Use an electric mixer to cream together cream cheese, pumpkin, and pumpkin pie spice until fluffy. Spread the pumpkin cream cheese mixture on top of the crescent dough.
Unroll second sheet of crescent dough and lay it on top of pumpkin mixture. (or unroll the other 2 cans of crescent rolls on your counter, squishing the seams together and pushing out into a rectangle that completely covers the pan) You may need to gently pull/push the dough to cover the pumpkin mixture completely.
Pour melted butter over top layer of crescent dough. Sprinkle with cinnamon and sugar mixture. Bake for 30-40 minutes or until tops of the bars are golden brown and all the butter has been absorbed.
Let bars cool completely. Slice into bars and serve.
NOTE: You can cut this recipe in half and use a 9” square pan too (as in photos above)