Preheat an oven to 350 degrees F (175 degrees C).
Beat the cream cheese with 1 1/2 cups of sugar, the vanilla extract and egg in a bowl until smooth and lump free. Heat cream cheese to help with mixing if desired.
Unroll the two cans of crescent roll dough one at a time, and form each one into a sheet by pinching together perferations and then using a rolling pin to shape it into a 9×13 rectangle. The first piece should be placed in the bottom of a 9x13 inch baking dish. Then evenly spread the cheese cake mixture on top of the first layer of cresent dough, then cover the layer of cheese cake dough the second 9x13 sheet of crescent roll 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 and drizzle with honey or agave nectar.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, usually about 45 minutes.
Let cool completely in the pan before cutting into 8 squares, or you desired serving size.
When serving drizzle with honey or agave nectar if desired, for a twist try other sweet salsas such as mango salsa or passion fruit salsa.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 420 (77%)|
|Amt Per Serving||% DV|
|Total Fat 46.6g||62 %|
|Saturated Fat 29.3g||147 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 145.4mg||45 %|
|Sodium 335mg||12 %|
|Potassium 24.2mg||1 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 33.9g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 548
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