A few weeks ago some friends of mine decided to have a potluck at our friend Bev’s house. I pondered about what I should take, and decided early on that I wanted to take some sort of dessert. My friend Sergio mentioned that he was making enchiladas, so my mind wandered back to some Mexican cheesecake that Dena had made before, and I settled on making that. I vaguely remembered what it tasted like, and I had honestly forgotten how yummy it was until I made it. It’s so good. It’s the kind of food you can just stand there and eat on until your stomach hurts and you hate yourself. Not that I have ever done that. Don’t judge me!
- 2 cans of crescent rolls
- 2 pkgs of cream cheese, softened
- 1 3/4 cup of sugar
- 1 stick of room temperature butter
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 1/4 cup of honey
Heat oven to 350 (maybe slightly higher depending on your oven). In a large mixing bowl, cream together 2 packages of cream cheese, 1 cup of the sugar, and the vanilla. In a 13×9 inch baking dish, roll out on can of crescents into one large rectangle. Pour cream cheese mixture evenly over the crescent rolls. Roll out the second pack of crescent rolls and place them on top of the cream cheese. In a separate bowl, mix butter, cinnamon, and the remaining sugar together, and spread that over the top layer of the crescent rolls. Place in the oven and bake until golden brown, probably about 25-30 minutes. Drizzle with honey as soon as you take it out of the oven. Allow it to cool completely in the pan and then cut it into squares and serve.