Crescent Roll Cheesecake
Description
If you don’t have crescent roll dough, puff pastry is a great alternative. It will create a cheesecake with a flakier, more delicate texture. Adjust the baking time as needed to ensure the puff pastry is fully cooked through.
Ingredients
- 2 cans (8 ounces each) refrigerated crescent rolls
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup plus 1 tablespoon sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
- 2 tablespoons honey, optional
Directions
- Preheat oven to 350. Press one can of crescent roll dough in the bottom of a greased 13x9-in. baking dish; spread into an even layer and press together seams.
- In a large bowl, beat cream cheese at medium speed until smooth, 3-4 minutes. Add 3/4 cup sugar and vanilla extract; beat until fluffy, 2-3 minutes. Pour cream cheese filling into the baking dish; spread into an even layer. Unroll the second can of crescent roll dough. Place on top of cream cheese mixture; press seams together to create an even layer.
- In a small bowl, stir together remaining tablespoon sugar and cinnamon. Brush crescent roll dough with melted butter; sprinkle with cinnamon sugar mixture. Bake 30-35 minutes or until crescent dough is browned and crispy. Transfer to a wire rack; cool to room temperature. Drizzle with honey, if desired. Cut into squares; serve.
