Shirley's Recipes

Servings: 12

Unroll the cans of crescent roll dough and using a rolling pin, shape each piece into 13 x 9-inch rectangles. Press one piece into the bottom of prepared baking dish. Evenly spread the cream cheese mixture over the dough then cover with the remaining piece of crescent roll dough. Stir together 3/4 cup granulated sugar, cinnamon and butter. Dot the mixture over the top of the cheesecake.\\

2 (8 ounce) packages cream cheese, softened\\

1/2 cup (1 cube) butter, at room temperature\\

Name: Sopapilla Cheesecake Pie
Key Ingredient: cream cheese
Preparation: beat; press; bake
Cuisine: Mexican
Source: Internet/allrecipes.com
Food Group: sugar
Meals: dinner; party, brunch
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :15
Elapsed Time 3:00
Servings: 12

2 (8 ounce) packages cream cheese, softened\\ 1 cup granulated sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup (1 cube) butter, at room temperature\\ 1/4 cup honey

Preheat oven to 350F. Prepare a 13 x 9 x 2-inch baking dish with cooking spray. Beat the cream cheese with 1 cup of granulated sugar and vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough and using a rolling pin, shape each piece into 13 x 9-inch rectangles. Press one piece into the bottom of prepared baking dish. Evenly spread the cream cheese mixture over the dough then cover with the remaining piece of crescent roll dough. Stir together 3/4 cup of granulated sugar, cinnamon and butter. Dot the mixture over the top of the cheesecake.
Bake in 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 pan before cutting into 12 squares.