Bad for you? Of course it is. Why else would I label it divine?
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 tsp. Mexican vanilla
2 (8 ounce) cans refrigerated crescent rolls
1 tsp. ground cinnamon
3/4 cup white sugar
1/2 cup butter, room temperature
1/4 cup honey
1. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with cooking spray.
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, and use a rolling pin to shape each package so that you have TWO 9x13 rectangles. Press one of the rectangles into the bottom of the baking dish. Evenly spread the cream cheese mixture over the dough, then cover with the remaining piece of crescent dough. Stir together 3/4 cup 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 min. Remove from oven and drizzle with honey. Cool completely in pan before cutting into squares.