Vanilla Bean Cheesecake Dessert

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  • 8 oz. mascarpone
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 2 C Pioneer® Sugar, divided
  • 1 ½ tsp. vanilla bean paste
  • 2 cans crescent roll dough
  • ½ C unsalted butter, melted
  • 1 tsp. ground cinnamon
  • ½ C sliced toasted almonds
  • ¼ C honey


  1. Preheat oven to 350° F. Grease a 9 x 13-inch baking dish; set aside.
  2. Beat the cream cheese, 1 ½ cups Pioneer® Sugar, and the vanilla bean paste in a bowl until smooth.
  3. Unroll the crescent roll dough, slightly pinch the sections together and use a rolling pin to shape each piece into a 9 x 13 inch rectangle. Press one piece into prepared dish. Evenly spread the cream cheese mixture on top then cover with the remaining piece of dough. Drizzle the melted butter evenly over the top.
  4. Stir the remaining ½ cup sugar together with the cinnamon. Sprinkle over the cheesecake. Sprinkle with the almonds. Drizzle with honey.
  5. Bake until the crescent dough is puffy and golden brown; about 45 minutes. Cool slightly in the pan before cutting into squares. Drizzle extra honey over when serving, if desired.
Vanilla Bean Cheesecake Dessert
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