This recipe is from AllRecipes.com
INGREDIENTS
3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds
Honey (optional)
3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds
Honey (optional)
Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 40-45 minutes. Drizzle honey lightly over entire dish immediately after it comes out of the oven. Cool completely in the pan before cutting into 12 squares.
Note: This recipe was SO easy and tasted delicious. I was nervous because of the pre-made crescent rolls, but it was tasty and looks/tastes like more work than it is. I used margarine instead of butter and 1/3 less fat cream cheese and reduced fat crescent rolls and it was still very rich and sweet.
Recipe and photo courtesy of Erin Lawson
1 comment:
I love this recipe, too! I made it for a couple parties this summer and it was always a huge hit. So easy and such simple ingredients, it's hard to believe it creates something so decadent!
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