Cinnamon Cheesecake Bars

This recipe really did the job at impressing my co-workers…..I hope it will impress you too!! I was in-charge of lunch for 30 people and I wanted a dessert to compliment a taco buffet. That was the inspiration to create this recipe. I recently discovered the Pillsbury Crescent Baking Sheets and they make this recipe a cinch to make. The creamy Philadelphia Cream Cheese filling is heavenly and the cinnamon and honey topping is the perfect finish. The aroma of this baking brings everyone to the kitchen.

CINNAMON CHEESECAKE BARS

• 8 ounce(s) of PHILADELPHIA Cream Cheese
• 3/4 cup(s) of sugar (divided)
• 1 tsp. of pure vanilla
• 16 ounce(s) of Pillsbury Crescent Seamless Dough Sheets (2 cans)
• 2 tsp. of cinnamon
• 2 tbsp. of butter, melted
• 3 tbsp. of honey

Place in mixing bowl: the cream cheese, 1/2 c. sugar and vanilla.  Beat mixture until smooth and creamy; about 2 minutes and set aside.  (If you don't beat it enough it will be hard to spread.)

Spray a 9x13x1 inch pan and roll out one can of the Pillsbury Dough in that pan and press it out until it covers the bottom of the pan and comes up the sides of the pan about ½ inch.

Spread the cream cheese mixture evenly over the dough in your pan.  

For the second can of Pillsbury Dough spray the counter and roll with rolling pin into a 9x13 inch rectangle. Carefully lift this dough and place it over the cream cheese mixture and pat into place.

Pour melted butter over the top and spread with a pastry brush to cover the dough.
Stir together 1/4 c. sugar and cinnamon and sprinkle over the melted butter.
Bake at 350 for 25 minutes, until golden brown.  Remove from the oven and drizzle with honey while still hot. Cool completely in the pan before cutting.  Cut into 16 bars.