Mexican Sopapilla Cheesecake
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
2 tsp pure vanilla extract
2 (8oz) cans refrigerated crescent rolls
1/2 cup white sugar
1 tsp cinnamon
1/2 cup butter, melted
1/4 cup honey, for garnish
Preheat an oven to 350F/180C degrees.
Prepare a 9×13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the Mexican vanilla extract in a bowl until smooth.
Unroll one can of crescent roll dough, and place into the bottom of baking dish; pressing the seams together.
Make sure that the edges are not too thick. Unroll the second can of crescent roll dough and using a rolling pin shape into one piece to fit over the cream cheese mixture in the 9×13 pan. Set aside.
Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Brush some of the melted butter over the crescent rolls.
Stir together 3/4 cup of sugar, cinnamon, and butter and sprinkle mixture over the top of the cheesecake.
Bake in the 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 the pan before cutting into 12 squares.
Chill in the refrigerator for a good 4 hours before serving.