Sopapilla Cake
Submitted by Sue Lowes on May 24, 2013

Cheesecake with a Mexican Flair. To die for!!

Servings:
Group

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
2 (8oz) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8oz) cans refrigerated crescent rolls
1 can cherry pie filling

Topping:
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. 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 the baking dish. Evenly spread the cream cheese mixture into the baking dish, then evenly spread the pie filling over the cream cheese. Cover with the remaining piece of crescent dough. Stir together the sugar, cinnamon and butter topping and 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 the honey. Cool completely in the pan before cutting into 12 squares.