Sopapilla Cheesecake Pie You Have To Try

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Sopapilla Cheesecake Pie

"I make this to take to pot success dinners and get rave opinions! Easy to make, smells great whilst cooking and tastes tremendous!"

Ingredients :

2 (8 ounce) applications cream cheese, softened
1 three/4 cups white sugar, divided
1 teaspoon Mexican vanilla extract
2 (eight ounce) cans refrigerated crescent rolls
1 teaspoon floor cinnamon
half of cup butter, room temperature
1/4 cup honey

Instructions :

Prep : 15M	Cook : 12M	Ready in : 3H

Preheat an oven to 350 ranges F (175 levels C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl till smooth.
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 lowest of a 9x13 inch baking dish. Evenly spread the cream cheese aggregate into the baking dish, then cowl with the ultimate piece of crescent dough. Stir collectively 3/four cup of sugar, cinnamon, and butter. Dot the aggregate over the top of the cheesecake.
Bake within the preheated oven until the crescent dough has puffed and turned golden brown, approximately half-hour. Remove from the oven and drizzle with honey. Cool absolutely inside the pan before cutting into 12 squares.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, cook it lightly, and make clean-up simpler.

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