Sopapilla Cheesecake Pie
This one got oooooooos and ahhhhhhhhhhhs and at our family Christmas get-together. It's very easy to make.
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
Preheat an oven to 350º F (175º C).
Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles.
Press one piece into the bottom of a 9x13 inch baking dish.
Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Stir together 3/4 cup of sugar, cinnamon, and butter.
Dot the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
Remove from the oven and drizzle with honey.
Cool completely in the pan before cutting into 12 squares.
Yields: 12 servings
Cathy's notes: As it was baking, it seemed like the butter was pooling in places, and I was afraid it would make the crust soggy, so I soaked up some of it with paper towels. Not sure if that would have made any difference in the end. I did not drizzle any honey over the top. It looked very rich, so I cut it into slightly smaller squares. They RAVED!!!!!!!
Submitted by: CandelB