Sopapilla Cheesecake Pie

 Prep Time: 20 mins - Cook Time: 30 mins - Additional Time: 2 hrs - Total Time: 2 hrs 50 mins - Servings: 12 - Yield: 12 cheesecake squares

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

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

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

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.

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

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

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

Tips

The magazine version of this recipe uses 1 1/2 cups sugar and 1/3 cup butter.

Nutrition Facts (per serving)

Calories 481

Fat 29g

Carbs 51g

Protein 6g