Ken
2 – 8 ounce cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 – 8 ounce cans refrigerated crescent rolls
(I use the seamless crescent rolls)
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
Preheat an oven 350 degrees F. Prepare 9×13 inch baking dish with cooking spray
Beat the cream cheese with 1 cup 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 a 9×13 inch dish.
Evenly spread the cream cheese mixture into the baking dish, then cover with
remaining piece of crescent dough. Stir together % cup sugar, cinnamon, and
butter. Do the 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.