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Sopapilla Cheesecake Pie Recipe

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This recipe for Sopapilla Cheesecake Pie is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
1.Preheat  an  oven  to  350  degrees  F  (175  degrees  C).  Prepare  a
9x13 inch baking dish
with cooking spray.

2.Beat the cream cheese with 1 cup of sugar and the vanilla extract
in a bowl until
smooth.

3.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.

 

 

 

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