Sopapilla Cheesecake Pie
Ingredients:
2 cans (8 oz each) refrigerated crescent roll dough
2 packages (8 oz each) cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup white sugar
1 teaspoon ground cinnamon
Honey for drizzling (optional)
Directions:
Preheat your oven to 350°F (175°C).
Unroll one can of crescent roll dough, and press it into the bottom of a 9×13 inch baking dish, ensuring it covers the bottom completely.
In a medium bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the dough in the baking dish.
Unroll the second can of crescent roll dough and lay it over the cream cheese mixture, pressing the seams together to seal.
Pour the melted butter over the top layer of dough, then evenly sprinkle with the remaining 1/2 cup of sugar and the cinnamon.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown.
Allow to cool slightly before drizzling with honey if desired. Cut into squares and serve.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 12 servings