To say that I like LOVE cheesecake would be an enormous understatement. I could probably eat it every.day. however, my hips and thighs seem to have a different opinion....hmmm! Anyway, with a little tweaking of ingredients and adding a step or two of my own this recipe is one of our family favorites. Pssst......it is also a rave at B-B-Q's and potlucks!! Give it a try, you WILL NOT be disappointed.
2 - 8 ounce pkgs cream cheese, softened
2 - 8 ounce cans refrigerated crescent rolls
1 1/2 cup white sugar, divided
1 teaspoon vanilla
1 1/4 teaspoon cinnamon
1/4 cup butter, room temperature
1/4 - 1/2 cup honey
* Heat oven to 350 degrees F. Spray a 13x9 pan with cooking spray. Beat cream cheese with vanilla and 1 cup sugar until smooth. Unroll 1 can of crescent roll dough and press into the bottom of your pan. Spread the cream cheese mixture, evenly, across first can of crescent rolls. Unroll and top cream cheese mixture with remaining can of crescent roll dough. Stir together remaining sugar and butter (mixture should be the consistency of a medium paste. You may need to microwave on low for 10 - 15 seconds if butter has not gotten to room temp) Evenly, rub mixture on top layer of crescent roll dough. Bake until golden brown, about 30 - 35 minutes. Top of cheesecake should be soft but not gooey. If it is bake an additional 5 - 10 minutes. Remove from oven and drizzle with honey. Cool completely before cutting, store left over cheesecake in fridge. (as if you will have any left over.....)
IT DOESN'T GET ANY BETTER THAN THIS!!
