2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
Preheat an oven to 350 degrees F. Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup 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. (I have found that it works better to just flatten two triangles together in my hands, and then piece the four smaller rectangles together in the pan/ on top of the cream cheese.)
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. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown and the center doesn't jiggle when you shake the pan a bit, between 30 and 40 minutes, depending on your oven.
Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
There is absolutely NOTHING HEALTHY about this. It is sugar on top of fat on top of fat on top of sugar on top of fat on top of sugar. For this reason, I wouldn't recommend it every week, but it is SOOOO good. Take it to a church pot luck. Nobody cares about calories on a buffet.