Sopapilla Cheesecake Pie
2 (8 ounce) packages cream cheese, softened
1 3/4 cup white sugar, separated
1 teaspoon vanilla extract (or rum)
2 (8 ounce) cans refrigerated crescent rolls
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
honey
Beat the cream cheese with 1 cup of sugar and the vanilla extract (or rum) in a bowl until smooth.
Unroll the cans of crescent roll dough
Use a rolling pin to shape two 9x13 inch rectangles.
Press one rectangle into the bottom of a greased 9x13 inch baking dish.
Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining rectangle.
Stir together 3/4 cup of sugar, cinnamon, and butter.
Dot the mixture over the top of the cheesecake.
Bakeat 350° til the crescent dough has puffed and turned golden brown, about 30 minutes.
Remove from the oven and drizzle with honey.
Cool completely in the pan before serving.
Rum is my idea.
J