The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 18, 2009
Fantastic!! Served it at a Cinco de Mayo party and it everyone asked for the recipe. The only thing I would do differently next time is use about 1/2 the butter called for on the topping.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: May 15, 2009
I thought this came out a bit boring, tasted like a cinnamon cheese danish, which is why I only gave it 4 stars. BUT, my guests that I served it to at a Cinco de Mayo dinner devoured it and LOVED it so much, they made me make another batch in the same week, and they praised me for doing so and devoured that too!!! It's SO easy to make and apparently, it impresses your friends! So I do recommend it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 14, 2009
SO easy and SO good. I made this for the first time and it was so easy to make. I cut back on the sugar in the mixture and on top by 1/4 a cup and it was so good. I don't think you need to roll out the crescent rolls at all. Just open the cans and place the pastry in the bottom of the dish and smush the dots together. I cooked it for about 45 minutes and it was yummy. I also didn't "dot" the butter and cinnamon mixture. I smoothed it out all over the whole pan and drizzled honey when it was cooling. I prefer these cold as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 9, 2009
Talk about a HIT!! I made this for my work lunch fiesta, and everyone loved them. Another co-worker made this (we had no idea we were making the same thing) but instead of mixing the butter-cinnamon-sugar together for the top, she melted the butter and poured it on top, and then sprinkled the cinnamon and sugar over that. I think I will do that next time. It was just as good but better in presentation. My father-in-law wants me to make this for all the family 'get-togethers' now!! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 8, 2009
I took this recipe to a Cinco de Mayo party, and it was the first to disappear. They are pretty decadent so I cut them into little cheese cake bites, so they were the perfect size. I made the recipe as stated except for reducing the sugar on top to 1/2 cup. Next time I make this I will cook it for a little bit longer than 30 minutes for the filling to really be set, and will refrigerate it much longer before serving. Thanks for the great recipe that I will definitely be making again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 7, 2009
I would have given it a 4, but from the reaction it got from everyone at my work food day, I have to give it a 5. EVERYONE loved it. At least 10 people asked me to share the recipe. It was a big hit and very easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 6, 2009
I was this for a Cinco De Mayo party at work. It was a BIG hit with everyone asking for the recipe. I made it exactly as the recipe states (except I only had American? vanilla flavoring). Almost skipped buying the honey but am glad I didn't. It gave it that extra little umph! Very Good!
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Cooking Level: Expert

Home Town: Opelika, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 6, 2009
I made this for a cinco de mayo party. It was gone in minutes. Everyone LOVED it. I did use 3/4 cup white sugar in the cream cheese part and 1/4 cup brown sugar in the topping. With the added honey, it was sweet, but not so much it made your teeth ache. I chilled the entire dessert in the fridge overnight and it was very easy to cut. It looked really nice. Very easy and impressive.
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 4, 2009
This was a real hit! I made it for my son's school Cinco de Mayo fundraiser and got lots of requests for the recipe. It will be a standard in my recipe box.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 2, 2009
I am serving these tomorrow at my grandson's christening. I have no hesitation in saying that I know every one will enjoy these. Fantastic recipe. I chilled them before cutting and had no problem.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 29, 2009
I made these following the recipe except I spread out the crescent rolls one on top one on the bottom with the cheesecake mixture inside to make individual servings. Absolutely deliciously yummy! Thanks for a great recipe, its definitely a keeper 8)
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Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA
Living In: Richmond, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 25, 2009
Love this. I have shared it with so many others. It's easy and tastes like it came from a bakery.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 21, 2009
I just put the crescent rolls in the pan and pinch the seams together. The last time I made this, I added another 8 oz cream cheese and put a can of cherry pie filling over the cream cheese before putting on the second crescent. I also put slivered almonds on top. For something different, you should try this. It was yummy!
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Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 21, 2009
I made this last week for Bunco night and it was a HUGE HIT!!! I went with a reviewers suggestion and used 1/2 cup of sugar for the Topping. 3/4 c. would have been way to sweet. I used 1/2 stick of butter for the topping instead of a whole stick (too too much). I also added some flour so it would be a little more like a crumb cake for the topping (1/4 cup maybe, if you've ever made a crumb cake topping you know the consistency, I highly recommend this option, otherwise the butter melts in and you've got pure sugar on top). I am going to make it next time with 3/4 c. of sugar for the filling. I thought it was too sweet. Otherwise Awesome recipe. Its so so easy to make and quick.
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jgo

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 19, 2009
ATTENTION RECESSION AND BARGAIN SHOPPERS: This is a recipe that you NEED to try! It is both pocketbook friendly and rave ready! You could make it with your eyes closed and still generate a big "WOW" from anyone who tries it! I brought it to an Easter dinner and was skeptical because it almost seemed too simple. I wasn't sure it would impress the guests. Boy, was I wrong! Even non-dessert lovers loved it! Some even had a second helping! The only thing I have to say about the preperation is that you really don't have to use a rolling pin. In fact, I found it much easier to set the dough pieces in my pan and then pinch the seams to seal and spread everything out that way to make it fit. These days, I'm wary to try new recipes for fear that they won't work out and I will have wasted money and time. I guarantee you this recipe will work out for you. :) Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 19, 2009
Just as all the other reviewers have said "this is delicious." I followed the ingredients to a T and everything came out perfect! I don't enjoy reading reviews when the ingredients and preparaton are altered and then the recipe is given a poor rating--I hope this suggestion doesn't fall into that category--as other viewers have written there is no need to roll out the crescent dough-just carefully press the perforations together after putting the dough in the prepared pan: both on the bottom and top crust-saves time and looks great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 16, 2009
Took this to a pot luck and it was easy and delicious. A hit with everyone, even my hubby who is not usually a sweet person. (He's a nice guy - just doesn't like sweets). Make sure you put them in the fridge to chill before cutting.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 13, 2009
THIS IS SO GOOD! I couldn't find mexican vanilla, so i used the normal stuff and other than that, followed the directions to a T. I was worried when I took it out of the oven, it was pretty and brown and fluffy but the butter/sugar mix on top had pooled in places and seemed too wet like maybe I should put it back in for a few minutes...but I decided not to and a few minutes later, I look at it and the fluffy brown pastry on top had sunken quite a bit and then I REALLY worried that I should have cooked it longer (hubby even laughed and asked if my cheesecake was supposed to look like that!)....but by the time that it had cooled completely, it was delicious and I wouldn't do anything differently next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 5, 2009
I agree that this is amazing. I followed the recipe exactly, except for towards the end I made the mistake of putting the honey in with the sugar...oops. Instead of tossing it and remaking that part, I just went with it. The honey made a few parts a little chewy, but it was still yummy. I'll make sure to not do that though next time. As far as baking time, it ended up taking about 55 minutes for it to be cooked all the way through. Thanks for this awesome recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 2, 2009
Seriously addicting! I've made this more times than I can count and it is fabulous! I didn't realize that I was out of white sugar and had already started making it, so I subed in brown sugar. It worked well, just a bit sweeter than the white sugar is. I've kept the brown sugar on top because it has a better flavour and texture than the white sugar did (I tried it as per the recipe the next time I made it). Overall, AMAZING and easy! Thank you for making me look like an awesome chef!
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Cooking Level: Intermediate

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