Sopapilla cheesecake pie

I have a sweet tooth. There's not a dessert I don't like (at least none I've found). So when given the opportunity to make something for a potluck, I tend to gravitate towards dessert. I have been known to make a dip or an appetizer from time to time, but nine times out of 10 I'll make a dessert.

A recent Mexican night get together with friends was no different.

While there are tons of great Mexican appetizer/dip recipes to choose from (mmm ... cheese), I didn't know of too many Mexican dessert recipes. Tres leches cake came to mind, but I knew it would be tougher to eat than the finger food we were supposed to bring. After scouring the Internet for a while I found a sopapilla cheesecake pie recipe. It looked tasty, had lots of good reviews, and seemed pretty easy.

Mexican/Spanish? Check.
Dessert? Check.
Easy to eat? Check.
One of my favorite desserts to make (cheesecake)? Check.

This was a hit. It was easy to make and delicious. It's not like a typical cheesecake, so I wouldn't recommend this if you're looking for the more traditional, bake-in-a-springform pan cheesecake. But the filling is a mixture of cream cheese and sugar, so there is definitely a cheesecake taste. It's rich and sweet and oh, so good.

Sopapilla cheesecake pie
From allrecipes.com
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon 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

Preheat oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
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 your 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.
Bake 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.