Ingredients:
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 (8 ounce) cans refrigerated crescent roll dough
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 1/4 cup honey
Directions:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
- Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of the prepared baking dish.
- Evenly spread the cream cheese mixture over the dough, then cover with the remaining piece of crescent dough.
- Stir together the remaining 3/4 cup of sugar, cinnamon, and butter. Pour over the top of the cheesecake.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
- Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 12 servings