May 07, 2015
Desserts, Cakes, Dairy,
Cheese, Cinco de Mayo, Entertaining, Oven Bake, Make it from scratch, Refrigerated Dough, Cheesecake, Cream Cheese more
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"I love, love this dessert, not only because it's ever so easy but it's fabulously delicious! I've made it too many times to keep track of the count for the reason that when I'm pressed for time and I need something quick to make for a pot luck, this is my ticket to success. It always gets rave reviews and recipe requests."
Preheat an oven to 350 degrees Fahrenheit.
Grease a 9x13 inch baking dish with cooking spray (I more often use a a large pyrex casserole dish measuring 17.25 x 10.75 which I find to be a perfect size for this recipe)
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Carefully unroll the crescent roll dough from 1 can.
On a floured surface, roll one of the crescent dough to fully cover the bottom of your casserole dish.
Place the crescent dough into the bottom of either 9 x 13-inch or 17.25 x 10.75-inch casserole dish.
Evenly spread the cream cheese mixture over the bottom crescent roll layer.
Carefully unroll the crescent roll dough from the 2nd can.
On a floured surface roll the crescent dough to fully cover the top of your casserole dish.
Place the second crescent dough of the top of the cream cheese layer.
In a small bowl, combine 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, approximately 30-40 minutes.
Remove from the oven and drizzle honey evenly over the top. Cool completely in the pan before cutting into squares.
NOTE: I normally fit each square into pleated cupcake foils which makes for a pretty presentation and convenience in serving at a pot-luck.
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Absolutely loved this dessert (and I'm picky about desserts!). This reminds me of a cheese stolen, but better. My only issue is that the crescent dough on the top puffed up so much in spots that the butter/sugar/cinnamon mixture pooled thickly into areas and had almost none in others. I think pricking the top dough with a fork before dotting it with the butter mixture would solve that problem. Will definitely be making this again.
Deliciously sweet and addicting so it's probably best to make this for a crowd or share with family or neighbors. I wonder how this would turn out using a sugar substitute? Either way -- this is a wonderful dessert. Love the cream cheese filling and so did DH. : )