Crescent Roll Cheesecake

Name: Crescent Roll Cheesecake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 servings
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

Total Time Prep: 20 min. Bake: 30 min. + cooling

Yield 24 servings

Test Kitchen Approved

This crescent roll cheesecake recipe pairs flaky crescent rolls with a rich cream cheese filling and sweet cinnamon-sugar topping for an easy, scrumptious dessert.

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.

Nutrition Facts

1 bar: 178 calories, 12g fat (6g saturated fat), 24mg cholesterol, 216mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 3g protein.