Tidbits & Thyme: Sopapilla Cheesecake Bites

I realized I'm a huge fan of sopapilla and cheesecake, so I figured why not somehow figure out a way to fuse them together! This is by far one of the easiest desserts and you will be sure to please a crowd with their rich, creamy texture! Absolutely satisfying for anyone who loves sweets! I brought this dessert in on last Friday for a work potluck Thanksgiving and entered it into the dessert contest. I ended up winning second place!!! You gotta give this easy recipe a try!

Ingredients:
2 - cans of crescent rolls
2 - 8 oz packages of cream cheese (Don't go with the nonfat! Doesn't come out as nice and creamy in my opinion!)
1 cup of sugar
Cinnamon Sugar (I bought it already combined but you can obviously mix those two ingredients to make this spice)
1 tsp of honey
1 tsp of vanilla
1/4 cup of a butter

Directions:

Preheat oven to 350 degrees. Spread out one can of of the crescent roll in a 9x13 in non-greased baking dish. Make sure to pinch any open holes together. Doesn't need to look perfect since it will all get cooked together! Once you have that in the dish, mix together cream cheese, sugar, honey, and vanilla. Spread that on top of the crescent roll that is in the dish.

Once you've got a good layer spread out, cover it with the second crescent roll. Once again, pinch any holes together closed! As long as you cannot see the cream cheese mixture beneath it, you should be ok!

Now, melt the butter and with a pastry brush, spread the butter all over this second layer of crescent roll dough. Once you've got it all nice and buttery, sprinkle the entire thing with the cinnamon sugar.

Stick this in the oven for about 30 minutes and you will see the top get all nice and browned. Once you've taken it out of the oven, let it cool for about 20 minutes just on the counter.