Month three, and all I can say is: It Just Keeps Gettin' Better! More Girls, more food, and more bueno! Cream cheese lent itself to ooey-gooey appetizers, divine main courses, and delectable desserts- and we got all of them! It was no easy task to choose a winner, but when the votes were tallied, one dish stood out above the others! The lovely Joanna made a delicious dessert that was irresistible!
Sopapilla Cheesecake Pie
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.
Easy and delicious- so, what are you waiting for? Go ahead and try it!!
