Ingredients:

  • 2 cans (8 oz each) Refrigerated Crescent Roll Dough
  • 1 tbsp Unsalted Butter
  • 16 oz Full-fat Cream Cheese, softened
  • 1 cup Granulated White Sugar
  • 1 tsp Pure Vanilla Extract
  • 1 large Egg
  • 1/4 cup Unsalted Butter, melted
  • 1/2 cup Granulated Sugar
  • 1 tbsp Ground Cinnamon
  • 1/4 cup Raw Honey

Instructions:

  1. Preheat your oven to 350°F (180°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon of butter.
  2. Unroll one can of crescent roll dough and press it into the bottom of the pan, stretching it to reach the edges. Pinch the seams together firmly to create a seal.
  3. In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth and aerated. Add the egg and vanilla extract, mixing on low speed until just incorporated.
  4. Pour the cream cheese mixture over the bottom dough layer and spread evenly using an offset spatula.
  5. Unroll the second can of crescent dough and carefully place it over the cream cheese layer. Do not press down hard; keep the layers distinct.
  6. Pour 1/4 cup of melted butter over the top dough layer. In a small bowl, mix 1/2 cup sugar and 1 tablespoon cinnamon, then sprinkle evenly over the butter.
  7. Bake for 30 minutes until the top is golden brown and the pastry has puffed. Remove from oven and drizzle with 1/4 cup raw honey while warm.
  8. Cool completely in the pan before slicing into 16 bars to allow the cheesecake center to set.