2 (8-oz each) pkg cream cheese, softened
1 3/4 cup granulated sugar, divided
1 tsp Mexican vanilla extract
2 (8-oz each) tubes refrigerated crescent rolls
1 tsp ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
Preheat oven to 350 degrees.
Spray a 9x13 inch baking dish with PAM Original cooking spray.
Beat the cream cheese with 1 cup of the sugar and the vanilla extract until smooth.
Unroll crescent toll dough and use a rolling pin to shape each tube into a 9 x13 inch rectangle. Press one rectangle to the bottom of the prepared baking dish. Evenly spread the cream cheese mixture over the crescent dough. Top cream cheese mixture with the remaining crescent rectangle.
Stir together the remaining 3/4 cup sugar, cinnamon and the butter . Dot this mixture over the top of the cheesecake.
Bake at 350 degrees about 30 minutes until the dough has puffed and turned golden brown. Remove from oven and drizzle with honey.
Cool completely in the pan before cutting into 12 sqaures for serving.
1 tsp Mexican vanilla extract
2 (8-oz each) tubes refrigerated crescent rolls
1 tsp ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
Preheat oven to 350 degrees.
Spray a 9x13 inch baking dish with PAM Original cooking spray.
Beat the cream cheese with 1 cup of the sugar and the vanilla extract until smooth.
Unroll crescent toll dough and use a rolling pin to shape each tube into a 9 x13 inch rectangle. Press one rectangle to the bottom of the prepared baking dish. Evenly spread the cream cheese mixture over the crescent dough. Top cream cheese mixture with the remaining crescent rectangle.
Stir together the remaining 3/4 cup sugar, cinnamon and the butter . Dot this mixture over the top of the cheesecake.
Bake at 350 degrees about 30 minutes until the dough has puffed and turned golden brown. Remove from oven and drizzle with honey.
Cool completely in the pan before cutting into 12 sqaures for serving.
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