This is one of those recipes that feels almost too easy for how good it is.
Shared by Jenn Hill during our time together in Texas, this warm, cinnamon-sugar cheesecake is simple, comforting, and perfect for both breakfast and dessert. It’s made with ingredients you likely already have, and it comes together quickly with very little effort.
INGREDIENTS
2 cans crescent roll dough
2 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 stick (½ cup) butter, softened
½ cup granulated sugar (for topping)
1–2 teaspoons ground cinnamon
2–3 tablespoons honey (for drizzling)
Step 1: Preheat oven to 350°F.
Step 2: Unroll one can of crescent roll dough and press it into the bottom of a 9x13 baking dish, sealing the seams.
Step 3: In a mixing bowl, combine the softened cream cheese, 1 cup sugar, and vanilla extract. Mix until smooth and creamy.
Step 4: Spread the cream cheese mixture evenly over the bottom layer of dough.
Step 5: Unroll the second can of crescent dough and place it on top, gently pressing to cover the filling.
Step 6: Spread the softened butter evenly over the top layer.
Step 7: In a small bowl, mix ½ cup sugar with cinnamon. Sprinkle generously over the buttered top.
Step 8: Bake for 25 minutes, or until the top is golden brown and slightly crisp.
Step 9: Remove from the oven and drizzle honey over the top while warm.
Step 10: Slice and serve warm.
