Sopapilla Cheesecake Pie

This is one of the husbands FAVORITE desserts and it is incredibly simple.  If you look online you will find several recipes for this (don't believe me just google sopapilla cheesecake pie) that all have slight variations.  After trying several and finding some too sweet and some without cinnamon (which I love) or some not sweet enough.  I decided to combine the best from each recipe I found to make my perfect recipe (in my humble opinion).  Here it is - 

Ingredients

2 packages cream cheese, softened (8 oz container)

1 cup white sugar

1 teaspoon vanilla extract

2 cans refrigerated crescent rolls (8 oz container)

1/2 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter, room temperature

1/4 cup honey

2 teaspoons cinnamon

Preheat an oven to 350.

Spray a 9x13 inch pyrex with cooking spray.

Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.  I use a whipping attachment when doing this to make sure that there are no lumps in the cheesecake batter.  

Unroll the cans of crescent roll dough, and use a rolling pin to shape each can of rolls into 9x13 a inch rectangle. Press one piece into the bottom of a 9x13 inch baking dish.

(In a rush I've just pinched the triangles together and placed them in the dish because let's be honest sometimes you don't feel like wiping up the flour from the counter after you roll something out.)

Spread the cream cheese mixture on top of the crescent rolls.

Cover this with the remaining remaining crescent roll square.

In mixer beat together 1/2 cup of sugar, 1 tsp cinnamon cinnamon, and butter. 

Spread mixture over the top of the crescent rolls.

Bake in the preheated oven until the crescent dough has puffed and turned golden 

While cooking mix together  honey and remaining cinnamon

Remove cheesecake from oven and drizzle honey mixture on top (while cheesecake is warm so that it slightly melts the honey)

Cool completely in the pan before cutting into squares. 

Keep in refrigerator.