I take this as a dish to pass to a lot of events. I have to make at least two batches though because they go so quick. If I’m eating them at home, I like to serve with a scoop of ice cream. I found this yummy recipe on All Recipes so I thought I would try it out. Check out what they are saying about this recipe over at All Recipes:
“I make this to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!”
My kids and husband love when I make these. It is a special treat that doesn’t happen all the time, but when it does, they thank me!
Ingredients
2 (8 ounce) packages Philadelphia cream cheese, softened
1 cup Domino’s white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon McCormick’s ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
Instructions
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.
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 a 9×13 inch baking dish.
Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Stir together 3/4 cup of sugar, cinnamon, and butter. Dot 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.
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Quick Tip: Regular vanilla can be used in place of the Mexican vanilla.
Thanks again to All Recipes for this mouthwatering recipe.