1 C sugar
1 tsp vanilla
2 (8 oz) cans refrigerated crescent rolls
3/4 C sugar
1 tsp ground cinnamon
1/2 C butter, room temperature
1/4 C honey
Preheat oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 C sugar and vanilla in a bowl until smooth. Unroll one can of crescent rolls. Press into the bottom of baking dish. Evenly spread the cream cheese mixture, then unroll second can of crescent rolls and cover the cream cheese mixture. Stir together 3/4 C sugar, cinnamon and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until th 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. (Actually, we ate it warm right out of the oven and you could even serve with a scoop of vanilla ice cream)!
-Erin
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