Sopapilla Cheesecake

I know, I thought about licking the picture on my computer screen also, but trust me it does not taste good. This has become Britt's new favorite desert, and it's so easy to make I feel guilty. My man is a simple man. I have spent hours squeezing juice out of tiny little key limes to have enough to make a pie completely from scratch, but he would not even touch it. But mix some cream cheese in a box with sugar and dinner rolls and he is the happiest man alive. I love my simple man.

We had a Mexican theme party last weekend and I was called to make desert. I have lived in Mexico for a few years off and on and admit they are not know for their amazing deserts. So I hit the internet and found this recipe, and of course had to put my personal spin on it. I was very nervous about how it would turn out but it was a major hit, and I made it again last night for another party. The only thing I want to try is next time putting an egg in the cream cheese filling, I think it will add that last star to make it a 5 star desert. But for now here is the recipe.....

2 (8 oz) cans of original crescent rolls

2 (8 oz ) packages cream cheese

1 cup of sugar

1 teaspoon vanilla

1/2 stick butter, melted

1/4 cup brown sugar

1/4 cup white sugar

1 teaspoon cinnamon

honey

Preheat oven 350 degrees and grease 13x9 pan.

Mix cream cheese at room temperature, 1 cup sugar, and vanilla until smooth (be careful I burnt my hand mixer out trying to do this, make sure your cream cheese is soft)

Unroll one pack of dinner rolls and pinch the seams together, use a rolling pin to shape it into one 9x13 shape. Press into the bottom of the pan.

Spread the cream cheese filling evenly over the dough in the pan. Unroll remaining pack of crescent dough and shape the same way as other piece and cover the cream cheese filling.

With a pastry brush gently brush melted butter over the top layer of crescent dough.

In a small bowl mix white sugar, brown sugar, and cinnamon and spread evenly over entire dish.

Bake at 350 degrees for 35-45 minutes. After about 20 minutes check the dough and using your pastry brush spread the butter out to the sides of the dish. (I find that the butter tends to pool in the middle and does not allow to cook evenly). Bake until the dough has puffed up and turned a nice golden brown.

Right when you take it out of the oven drizzle the entire pan with honey.

Allow to cool completely before cutting into squares. If by some miracle you have any leftovers store in refrigerator, and those little squares are even amazingly tasty when cold.