Pearl’s Bars
If my Mom is having people over or if she needs to bring a dessert somewhere, this is often her go-to recipe. It’s quick and easy to make and it tastes really good!
As far as the name goes, I have no idea why it’s called Pearl’s Bars. Perhaps the person that came up with this recipe is named Pearl?…I don’t know. It really doesn’t matter though, because whatever you call it, it’s delicious.
So what are Pearl’s Bars? They are a wonderful combination of crescent rolls and cream cheese.
You layer in a pan a package of crescent rolls, followed by a cream cheese mixture and another package of crescent rolls and top it all off with cinnamon and sugar. So, basically you have a crust on the top and the bottom with a luscious, creamy, cream cheese center.
I have never made this dessert myself, but I’ve been wanting to give it a try for a while and Sunday afternoon seemed like as good of a day as any. I didn’t realize until I made this myself how easy it is to put together and it only has 6 ingredients.
If you keep crescent rolls and cream cheese on hand, you can really make this at a moments notice. The rest of the ingredients are things you probably already have in your kitchen.
- 2 packages crescent rolls (I used the seamless dough sheets)
- 2 – 8oz packages cream cheese
- 1 egg, separated
- 1 cup sugar
- 1 tsp vanilla
For the Topping:
- 1/3 cup sugar
- 1 tsp cinnamon
Mmmm…now I'm going to have to go off my diet! 🙂
Those look so yummy. Great pictures. This is worth going off your diet for! Come over and visit us and check out or pretzel Heath bark. And be sure to register to win our great party dress giveaway. Tomorrow is the last day to register. Look for the Shabby Apple post and register!
What a great looking recipe! And so easy. Thank you!
Found you on Miz Helen's. Cresent rolls, cinnamon & cream cheese??? YES PLEASE!!!! 😉 Thanks for sharing:)
What a great dessert,Lisa. It looks very rich and creamy, we would really love it! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen
wow!!this is a great recipe,I want to try,thanks for sharing with Midweek Fiesta…
I used your idea for the Brie and apple slices instead of the cream cheese and sprinkled with brown sugar. I loved it and it was super easy
What a great idea, Vickie! That sounds delicious!!
Lisa, we have to stop this, I said I was leaving, then I pop over to the next post and it’s yours, again! You are baking up some wonderful yumminess this week, my “want to make” list is getting really long!
Thanks Joan! You are so sweet!!
Oh, my goodness. I want one of these bars! That sounds amazing. Delicious.
I’ve made this before. It is WONDERFUL. The recipe I used was called Sopaipilla Cheesecake.
In Texas, this is known as sopapilla cheesecake….it is indeed yummy! The only difference is that my recipe calls for a stick of melted butter to be poured on top instead of brushing with egg white, then adding the cinnamon sugar.
Thanks, Kim! I’ve heard other call it sopapilla cheesecake. Either name it’s yummy and I’m sure pouring melted butter over the top is delicous! I mean, isn’t everything better with butter? 🙂
….thin layer of Nutella or raspberry preserves on top of cream cheese layer? Sounds like a winner to me.
I think that would be delicious! 🙂
Yum, that looks lovely!
An older friend of mine gave recipe really like this to my younger daughter. Her recipe had a chocolate drizzle on top so it tasted similar to an eclair. We lost the recipe and the friend has since passed on. I am really glad to see this recipe. The cinnamon/sugar topping sounds like a winner too.
A chocolate drizzle on top sounds fantastic, Ruth!! 🙂
I’ve been making these for years and years. It’s orignally a Pillsbury Recipe. I added mini chips – soooo good!
http://thecuttingedgeofordinary.blogspot.ca/2009/04/chocolate-chip-cream-cheese-squares.html
I made these last night and they were so yummy! Very easy to make too. Thanks!
For even more decadence, use the whole egg in the filling and brush the dough on top with 1/2 stick of butter, melted, before you sprinkle on the cinnamon-sugar.
I have made these and they are wonderful. Mine are called Churro Cheesecake Bars. But who cares what the name is they are good, good, good. Also good with apples in them. Canned apples if you want like a cobbler or just fry a few apples and add in without the sauce and they will disappear. But tell me…I live in Gainesville, Fl., a fairly big place and nowhere in town can you find the “SEAMLESS” Crescent Rolls. I think we should picket the grocery stores. LOL
Maxine – I love that idea of putting apples in these bars, I think that would be delicious! 🙂
I saw this recipe in a church cookbook a couple of years ago. Decided I’d add a little something to it, so after the cream cheese layer, I scattered blueberries on top, then proceeded with the remainder of the recipe. It was a huge hit at a party!!! Then I decided to change it again, and added sliced peaches in the place of the blueberries. Yummy!!! Every time I’ve taken either of the above anywhere, I am asked for the recipe. Trying now to decide what else would work – pineapple perhaps?
P.S. I forgot – for the topping (sugar and cinnamon), I also added some finely chopped pecans.
These look wonderful, but I also would use the butter on top instead of the egg white…..love me some butter :)and I think I will do a thin layer of raspberry jam and drizzle chocolate on top or either put choc. chips on top….thanks for a great recipe and easy too…..
I can’t find the seamless crescent rolls what can I use in place of them.
ann—-I used crescent rolls, and ‘squished’ them flat in the pan. For the top layer, I just pinched them together before placing on top.
I used 1/2 CREAM CHEESE and 1/2 RICOTTA. cheese. I also added 1.4 C of orange marmalade to the filing, and sprinkled chocolate chips on top. OOOOOOOOOOO so good!
I’ve been making these for many years and my family absolutely loves them. I got the recipe about 30 years ago from a friend, and it is one of the best dessert recipes I’ve ever made. Give them a try you won’t regret it. I use Splenda because I’m diabetic, and they taste great.
I have made different kinds of Breakfast Pastries & Desserts with crescent rolls, cream cheese & fruit included; but this looks & sounds even better! Thanks for sharing .