Honey Cinnamon Cheesecake Pie Squares

Deceptively easy, and incredibly delicious! 

For filling: 

2  (8 oz.) packages cream cheese, softened
1 cup sugar
1 tsp. Mexican vanilla (do use the Mexican vanilla if you can get it — it adds a nice nuance to the flavor)

2 (8 oz.) cans refrigerated crescent rolls

For topping:

3/4 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted
Honey for drizzling

Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.

Beat the cream cheese with 1 cup of sugar and the vanilla in a bowl until smooth.

Unroll one can of the crescent rolls, and lay the dough across the bottom of the dish, pressing seams together and patting out slightly, if necessary, to fill the dish.  Spread the cream cheese mixture evenly over the dough. Unroll the second can of crescent rolls and lay them over the cream cheese, covering as completely as possible. (Don’t worry if all seams aren’t together … they will come together in the baking.) Stir together 3/4 cup of sugar, cinnamon, and melted butter. Spread the mixture evenly over the top of the cheesecake.

Bake until the puffed and golden brown, about 30 minutes. Remove from the oven and drizzle lightly with honey. Cool completely in the pan before cutting into squares.


Mint Chocolate Chip Cheesecake

A friend once called this cheesecake “maddening.” It never fails to please!

2 cups chocolate wafer or Oreo crumbs
2 Tbsp. butter, melted
1/8 tsp. cinnamon

2 lbs. cream cheese, room temperature
1 ½ cups sugar
4 eggs
2 ¾ Tbsp. green crème de menthe
¼ tsp. peppermint extract
¼ tsp. salt
½ c. semisweet chocolate chips

1 c. whipping cream, whipped

Preheat oven to 325 degrees. Grease and flour a 9-inch springform pan. Combine chocolate wafer crumbs, melted butter and cinnamon in a large bowl and press it into the bottom of the prepared pan. Set aside.

Combine cream cheese and sugar in the large bowl of an electric mixer and blend well. Add eggs and beat until smooth. Add crème de menthe, peppermint extract and salt and beat again. Pour the mixture into the prepared crust. Sprinkle the chocolate chips over and stir very gently, just to incorporate. Bake 45 minutes. Turn off heat and let the cheesecake cool in the oven (with the door closed) for one hour. Refrigerate in pan until ready to serve.

To serve, remove sides of springform plan and place on a platter. Top with whipped cream.

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