Instructions
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Form the Bottom Crust: Unroll one tube of crescent dough and press it into the bottom of the prepared baking dish. Pinch the perforated seams together firmly to create a single, uniform layer.
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Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer for 3-4 minutes until it’s smooth and fluffy. Gradually beat in the 3/4 cup of sugar and the vanilla extract until the mixture is well combined and smooth.
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Assemble the Layers: Spread the cream cheese filling evenly over the crescent dough crust, ensuring it reaches all the way to the edges.
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Add the Top Layer: Unroll the second tube of crescent dough and gently place it over the cream cheese layer. Carefully press the seams together to form a solid top crust.
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Create the Topping: In a medium bowl, combine the 3/4 cup sugar and cinnamon. Add the softened butter and use a fork or your fingers to mix everything together into a crumbly, sandy mixture. Sprinkle this mixture evenly over the entire top layer of dough.
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Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is puffed and a deep golden brown.
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Finish and Chill: Remove the pie from the oven and immediately drizzle the top generously with honey. Allow it to cool on a wire rack for at least 30 minutes before transferring it to the refrigerator. Chill for at least 2 hours, or until completely firm, before slicing and serving.
Chef’s Tip: For clean slices, wipe your knife clean between each cut. Serve cold for the best texture and flavor!
