This weekend we had an amazing dessert! We headed up to Salt Lake so Alan could get some new church shoes for his birthday from his parents. Then we headed over to their place to play some games and Alan’s mom had this awesome recipe for Cream Cheese Squares! They’re rich, but definitely not too rich where you can’t eat more than one square at a time. 😉 And it’s so simple!
Cream Cheese Squares
2 (8 oz.) packages cream cheese, softened
1 cup white sugar
1 tsp. vanilla
2 (8 oz.) cans refrigerated crescent rolls
¾ cup white sugar
1 tsp. ground cinnamon
½ cup butter, room temperature
¼ cup honey
1. Preheat an oven to 350 degrees F. Prepare a 9×13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup sugar and the vanilla in a bowl until smooth.
3. Unroll the cans of crescent roll dough. Use one can of rolls to cover the bottom of the baking dish and press into place. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining pieces of crescent dough. Stir together ¾ cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into squares.
They taste the best when they’ve been chilled. Enjoy!