Sopapilla Cheesecake Pie

Ingredients

• 11 spray cooking spray(2g)
• 216 ounce cream cheese(454g)
• 31.75 cup white sugar(350g)
• 41 teaspoon Mexican vanilla extract(5g)
• 516 ounce refrigerated crescent rolls(454g)
• 60.5 cup butter(113g)
• 71 teaspoon ground cinnamon(2.6g)
• 80.25 cup honey(85g)

Instructions

1. 1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
2. 2In a bowl, beat together the cream cheese, 1 cup of sugar, and vanilla extract until smooth.
3. 3Unroll the crescent roll dough and use a rolling pin to shape each sheet into a 9x13-inch rectangle.
4. 4Press one sheet of dough into the bottom of the prepared baking dish.
5. 5Evenly spread the cream cheese mixture over the dough.
6. 6Cover with the remaining sheet of crescent dough.
7. 7In a separate bowl, mash together the remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined.
8. 8Dot the cinnamon-sugar butter mixture over the top layer of dough.
9. 9Bake in the preheated oven for about 30 minutes, until the crescent dough is puffed and golden brown.
10. 10Remove from the oven and drizzle with honey.
11. 11Cool the cheesecake completely in the pan for about 2 hours before cutting into 12 squares.