- 3 (8 oz) packages cream cheese, softened
- 2 ¼ cups sugar, divided
- 2 teaspoons vanilla
- 2 (8 oz) tubes crescent rolls
- 1 Tablespoon cinnamon, heaping
- ½ cup (1 stick) butter, melted
- ¼ cup honey, optional
- Preheat oven to 350°.
- In a mixing bowl, mix together softened cream cheese, 1 ½ cups of sugar and vanilla with a hand mixer. Mix for a few minutes until smooth and creamy. Set aside.
- Coat a 13×9 glass baking dish with cooking spray.
- Unroll one tube of crescents into the baking dish. Pinch the seams together and make sure that the edges of the crescent reach the sides of the baking dish.
- Spread the cream cheese mixture on top of the crescent layer.
- Unroll the second tube of crescents and gently place on top of the cream cheese layer. Again, pinch the seams together and make sure that the crescent layer reaches the sides of the dish so that it covers the cream cheese.
- In a small bowl, whisk together the remaining ¾ cup of sugar and the cinnamon. Set aside.
- Pour the melted butter on top of the top crescent layer. Spread the butter around to ensure that all of the crescents is covered.
- Sprinkle the cinnamon sugar on top of the butter, making sure to distribute evenly. Don’t worry if some of the cinnamon sugar doesn’t soak into the butter; it will when it bakes.
- Bake at 350° for 30-35 minutes.
- Remove from the oven and cool for 20-30 minutes. Cover with foil and refrigerate for at least 8 hours to set the cheesecake layer, but preferably overnight.
- Cut into bars. Drizzle bars with honey if desired.
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