Sopapilla Cheesecake Pie

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

• 2 (8 oz.) packages of cream cheese, softened.
• 1 cup white sugar
• 1 teaspood Mexican vanilla extract
• 2 (8 oz.) cans refrigerated crescent rolls
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter at room temperature
• 1/4 cup honey

Directions:

1. Preheat oven to 350 F.  Prepare a 9×13 baking pan with cooking spray.
2. Beat the cream cheese with 1 cup sugar and vanilla extract until smooth.
3. Unroll a can of crescent roll dough and use a rolling pin to shape the pieces into two 9×13 inch rectangles.  Press one piece into the bottom of the baking dish.  Evenly spread cream cheese mixture into the baking dish then cover with remaining piece of dough.  Stir together 3/4 cup sugar, butter and cinnamon, then dot the mixture on top of the cheesecake.
4. Bake until crescent dough has puffed and turned golden brown – about 30 minutes.  Remove from oven and drizzle with honey.  Allow to cool completely before cutting into 12 squares.