Ingredients

The following ingredients have 4 Servings
  • 1 tube (8oz.) refrigerated crescent rolls
  • 8oz. cream cheese-softened at room temperature
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 medium apples (Granny Smith or Golden Delicious) – peeled and chopped in small pieces
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon cornstarch
  • 3 Tablespoons melted butter
  • 7 Tablespoons sugar
  • 2 teaspoons cinnamon

Instruction

  • Preheat the oven to 375F. Grease 8 x 8 inch baking dish with non-stick spray, set aside.
  • To make the cheesecake filling beat together cream cheese, ½ cup sugar and vanilla extract until smooth and creamy, set aside.
  • To make apple pie filling stir together diced apples, ¼ cup sugar, cinnamon, nutmeg and cornstarch, until evenly coated, set aside.
  • Unroll crescent rolls and cut in two halves. Place 1 half of dough (4 crescents) at the bottom of baking dish. Pinch together the perforation and stretch the dough to make the bottom crust.
  • Spread cheesecake filling and smooth the top. Drain any excess of juice from the apple filling and
  • scatter diced apples over cheesecake filling.
  • On a sheet of baking paper spread remaining dough, seal the perforation and stretch to create the top crust. Invert the crust over apples.
  • Pour melted butter and spread on top of the crust. Sprinkle with cinnamon sugar.
  • Bake for about 35 minutes. Tent the top with aluminum foil if it starts to brown too quickly.
  • Cool completely before slicing and serving.
  • Store leftovers in the fridge.