Sopapilla Cheesecake Pie

This sopapilla cheesecake is easy to make, smells great while cooking, and tastes wonderful! I take this to potluck dinners, and it always gets rave reviews!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 481 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 2 (8 ounce) packages cream cheese, softened
• ¼ cup honey
• ½ cup butter, room temperature
• 2 (8 ounce) cans refrigerated crescent rolls
• 1 ¾ cups white sugar, divided
• cooking spray
• 1 teaspoon Mexican vanilla extract

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Step 2

Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.

Step 3

Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-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.

Step 4

Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.

Step 5

Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.

Step 6

Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares.