Fresh from the oven …
Nothing says loving …
Grew up on that jingle. Pillsbury Dough Boy and all!
This is a very easy recipe. The hard part is waiting for it to cool three hours. Should have made this in the morning!
2 (8 ounce) packages of cream cheese, softened.
1 cup white sugar.
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cups white sugar
1/2 cup butter, room temperature
1/4 cup honey
1. Preheat oven to 350 degrees F (175 C). Prepare a 9×13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup sugar and vanilla extract in a bowl until smooth.
3. 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 the baking dish. Evenly spread the cream cheese mixture onto the bottom dough, cover with the remaining piece of dough.
Stir together 3/4 cup sugar, cinnamon and butter. Dot this 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.
Nutrition: Servings per recipe: 12; Calories: 481; Amounts per Serving: Total Fat: 28.7 g; Cholesterol: 61 mg; Sodium: 459 mg; Total Carbs: 50.8 g; Dietary Fiber: 0.1 g; Protein: 5.6 g.
Got the recipe from AllRecipes