This sopapilla cheesecake is easy to make, smells great while cooking, and tastes wonderful! I take this to potluck dinners, and it always gets rave reviews.
Ingredients
cooking spray
2 (8-ounce) packages of cream cheese, softened
1 ¾ cups white sugar, divided
1 teaspoon Mexican vanilla extract
2 (8-ounce) cans of refrigerated crescent rolls
½ cup butter, room temperature
1 teaspoon ground cinnamon
¼ cup honey
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