Sopapilla Cheesecake Pie


  • 2 (8 oz. packages) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cans crescent rolls (Big and Buttery size)


  • ¾ cup sugar
  • 1 teaspoon cinnamon
  • ½ cup butter, room temperature
  • ¼ cup honey


  1. Preheat oven to 350 degrees.
  2. Prepare a 9 X 13 baking dish with cooking spray.
  3. Beat the cream cheese with 1 cup of sugar add the vanilla extract beat until smooth.
  4. Unroll one can of the crescent roll dough, and shape into a 9x13 inch rectangle. Press into pan evenly.
  5. Spread cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
  6. Stir together ¾ cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
  7. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
  8. Remove from the oven and drizzle with honey.
  9. Cool completely in the pan before cutting into squares.