8 oz cream cheese, softened
1/2 c white sugar
1/2 tsp Mexican vanilla
1 8 oz can refrigerated crescent rolls
2/3 c white sugar
1 tsp cinnamon
1/4 c butter, room temperature
1/4 c honey
Preheat oven to 350 and spray an 8x8 pan with cooking spray.
Beat cream cheese with 1 cup sugar and the vanilla in a bowl until smooth.
Unroll the can of crescent roll dough and divide in half. Use a rolling to to shape half of the dough into an 8x8 shape and place in the bottom of your prepared pan. Next evenly spread the cream cheese mixture on top of the dough. Roll out the second piece of dough and place on top of cream cheese mixture. Stir together 2/3 c sugar, cinnamon and room temp butter. Sprinkle the mixture over the top of the cheesecake.
Bake in the oven for 30 minutes or until the dough has puffed and turned golden brown. Remove from oven and drizzle honey on top. Cool completely and cut into 9 squares. I like to serve mine cold from the refrigerator.
Mix cream cheese, vanilla and sugar in bowl
Get it nice and smooth
Divide crescent dough in half
Roll it out to fit in your 8x8 baker. Don't ya love
my cute mini rolling pin?
Spread it out onto bottom of pan
Add cream cheese mixture
Spread until smooth
Top with second half of rolled out dough
Notice the large amount of cinnamon next to the bowl,
well I got cocky and decided to shake the cinnamon in the bowl instead
of measuring it... well the top came off and I dumped about a cup of cinnamon
into my sugar and butter mixture. I scooped out as much as possible, but believe me yours will
not look this dark!!!
Drizzle with honey once it's out of the oven
your top will be smoother than mine, remember mine has WAY too much cinnamon