• 16 oz cream cheese – softened to room temperature
  • 1-3/4 C sugar – divided
  • 1 tsp vanilla extract (if you can, use mexican vanilla)
  • 2 (8 oz each) cans refrigerated crescent rolls
  • 1 tsp ground cinnamon
  • 1/2 C (1 stick) butter – softened to room temperature
  • 1/4 C honey


  1. Preheat an oven to 350 degrees
  2. Prepare a 13×9 inch baking dish with cooking spray
  3. Beat the cream cheese with 1 C sugar and the vanilla extract in a bowl until smooth
  4. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles
  5. Press one piece into the bottom of a 9×13 inch baking dish
  6. Evenly spread the cream cheese mixture into the baking dish
  7. Cover with the remaining piece of crescent dough
  8. Stir together 3/4 C sugar, cinnamon and butter
  9. Dot the mixture over the top of the cheesecake
  10. Bake about 30 minutes, until the crescent dough has puffed and turned golden brown
  11. Remove from the oven and drizzle with honey
  12. Cool completely in the pan before cutting into 12 squares