Ingredients: 2 (8-ounce) packages cream cheese, softened, 1 cup white sugar, 1 teaspoon Mexican vanilla extract, 2 (8-ounce) cans refrigerated crescent rolls, 3/4 cup white sugar, 1 teaspoon ground cinnamon, 1/2 cup butter, room temperature, 1/4 cup honey
Directions: Preheat oven to 350 F. Prepare 9-by-13-inch baking dish with cooking spray. Beat cream cheese with sugar and the vanilla extract in bowl until smooth. Unroll cans of dough. Use rolling pin to shape each piece into 9-by-13-inch rectangles. Press one piece into the bottom of a 9-by-13-inch baking dish. Evenly spread the cream cheese mixture into the baking dish. Cover with remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon and butter. Dot the mixture over the top of the cheesecake. Bake until crescent dough has puffed and turned golden brown (30 minutes). Remove from oven and drizzle with honey. Cool completely before cutting.
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