Ingredients:
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican 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
Directions
1.Preheat dutch oven to 350 degrees F. Prepare 12 inch dutch with cooking spray or dutch oven liner.
2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3.Unroll the cans of crescent roll dough. Press one piece into the bottom of a 12 inch dutch oven. Evenly spread the cream cheese mixture into the dutch oven, 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.
4.Bake 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 serving.
(this is the picture from the website I found the recipe, but it looked like this both times I made it)
I made this recipe for my family to show off some of the Dutch oven skills I’ve learned over the semester, and they raved about it! It honestly tasted pretty similar to a cinnamon roll, which I didn’t expect but was kind of fun. I didn’t use nearly as much honey as the recipe suggested initially, but it was kind of hard to taste it and so we went back and added more later. I would recommend making sure to use enough honey that you can taste it, because it was a lot better that way! I would definitely make this recipe again; it was easy and very yummy!
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