Sopapilla Cheesecake Pie

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. (5 minutes)

Recipe View In a large bowl, beat together the softened cream cheese, 1 cup of the sugar, and Mexican vanilla extract until smooth and creamy. (5 minutes)

Recipe View Unroll both cans of crescent roll dough. On a lightly floured surface, use a rolling pin to gently shape each sheet into a 9x13-inch rectangle. (10 minutes)

Recipe View Carefully press one sheet of the crescent roll dough into the bottom of the prepared baking dish, creating a base layer. (2 minutes)

Recipe View Evenly spread the cream cheese mixture over the crescent roll base. (3 minutes)

Recipe View Cover the cream cheese filling with the remaining sheet of crescent roll dough, creating a top layer. (2 minutes)

Recipe View In a separate bowl, mash together the remaining 3/4 cup sugar, softened butter, and ground cinnamon with a fork until well combined and crumbly. (5 minutes)

Recipe View Evenly distribute the cinnamon-sugar mixture over the top layer of dough, dotting it across the surface. (2 minutes)

Recipe View Bake in the preheated oven until the crescent dough is puffed and golden brown, approximately 30 minutes. (30 minutes)

Recipe View Remove the cheesecake pie from the oven and drizzle evenly with honey. (2 minutes)

Recipe View Allow the cheesecake to cool completely in the pan for at least 2 hours before cutting into 12 squares and serving. This allows the filling to set properly. (120 minutes)