Sopapilla Cheesecake Pie

Disclaimer: This dish is not a healthy dish at all. It is RICH and INDULGENT!

Every now and then you need something indulgent and sweet. This dessert is extremely indulgent but I absolutely love it and had to share the recipe with all of you. This dish is perfect for a holiday party or work party. It is very sweet and rich, so you only need a few little nibbles at a time.

I tried to make this dessert slightly healthier by using reduced fat cream cheese, splenda, and reduced fat crescent rolls.

Sopapilla Cheesecake Pie
Serves: 12 larger pieces or 24 smaller pieces
Adapted from: http://allrecipes.com/recipe/sopapilla-cheesecake-pie/

Ingredients:
2 (8oz) packages reduced fat cream cheese, softened
1 cup white sugar or 1/2 cup Splenda Sugar Substitute
1 teaspoon Vanilla extract
2 (8oz) cans reduced fat crescent rolls
3/4 cup white sugar or 1/3 cup Splenda Sugar Substitute
1 teaspoon ground cinnamon
1/2 cup light butter, room temperature
1/4 cup pure honey

Directions:
-Preheat oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
-In a bowl, combine the cream cheese, 1 cup of sugar or equivalent, and vanilla extract. Beat with a hand mixer until the mixture is creamy and smooth.
-Unroll the cans of crescent rolls, and use a rolling pin to shape each piece into 9x13 inch rectangle. You want it to be rolled out to fit into the baking dish almost perfectly.
-Press one piece of dough into the bottom of the baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the other piece of rolled dough.
-In a bowl, stir together the 3/4 cup sugar or equivalent, cinnamon, and butter. Dot the mixture over the top of the cheesecake. You can sprinkle the mixture all over the top and it works well.
-Bake in the oven for approx 30 minutes. You want the dough to be puffed up and golden brown.
-Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 or 24 pieces/squares.
-Serve

Enjoy! :)