Sopapilla and Sharing

So the other day some some sweet ladies were in my line at the store and I filled them in on a Sopapilla recipe I have grown to love pretty quickly. They were obviously quite excited about this and wanted the aforementioned recipe for themselves. I told them I got it from "allrecipes.com" but I wasn't quite sure. It turns out I was right so all probably went well but next time I think I'll refer people to this easy to remember place. For those of you who are visiting because I've directed you here so you can get your hands on this delicious and easy recipe, I hope you enjoy it as much as I have. The only modification I made to the recipe was that I used "buttery" crescent dough for the top crust which I thought was a nice touch and I served with fresh macerated strawberries.

Sopapilla Mexican Cheesecake 

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, room temperature
• 1/4 cup honey

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4. 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.

GLOBECANS!! Enjoy. <3