Sopapilla Cheesecake Pie
Ingredients:
- cooking spray
- 2 (8 ounce) packages cream cheese, softened
- 1 ¾ cups white sugar, divided
- 1 teaspoon Mexican vanilla extract
- 2 (8 ounce) cans refrigerated crescent rolls
- ½ cup butter, room temperature
- 1 teaspoon ground cinnamon
- ¼ cup honey
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
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Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
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Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9×13-inch rectangle. Press one piece into the bottom of the prepared baking dish. Evenly spread cream cheese mixture on top, then cover with remaining piece of crescent dough.
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Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.
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Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.
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Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares.
