I was in charge
of the appetizers and dessert at our most recent “dinner & a movie”
gathering with our friends. My friend
made wonderful enchiladas, rice and beans for dinner. After scouring Pinterest for a while – I found
this recipe which was a breeze to make and incredibly delicious! Just the right amount of sweet and the
fabulous creaminess of the cream cheese.
I will definitely make this again… and again. In fact, I wish I had a piece right now!
Ingredients:
3 (8oz) pkgs
cream cheese, softened
1-1/2 cups
white sugar
2 tsp pure
vanilla extract
2 (8oz) cans
refrigerated crescent rolls
1/2 cup white
sugar
1 tsp cinnamon
1/2 cup butter,
melted
1/4 cup honey,
for garnish
Directions:
PREHEAT an
oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream
cheese with 1 cup of sugar and the Mexican vanilla extract in a bowl until
smooth.
Unroll one can
of crescent roll dough, and place into the bottom of baking dish; pressing the
seams together. Make sure that the edges are not too thick. Unroll the second
can of crescent roll dough and using a rolling pin shape into one piece to fit
over the cream cheese mixture in the 9x13 pan. Set aside.
Evenly spread
the cream cheese mixture into the baking dish, then cover with the remaining
piece of crescent dough. Brush some of the melted butter over the crescent
rolls. Stir together 3/4 cup of sugar, cinnamon, and butter and sprinkle
mixture 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.
Chill in the
refrigerator for a good 4 hours before serving.
