Sopapilla Cheesecake Pie

2 (8 ounce) packages low fat cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter, room temperature



DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 3/4 cup of sugar and the vanilla extract in a bowl until smooth.
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 a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 1/2 cup of sugar, cinnamon, and butter. Pour the mixture over the top of the cheesecake.
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 honey. Cool completely in the pan before cutting into 12 squares.

YUM!!

Crepes

4 eggs
2 c flour
1.5 c milk
1 c water
6 tbs melted butter

For sweeter crepes:
2 tbs vanilla
4 tbs sugar

Mix all ingredients in mixing bowl, (temper melted butter so it doesn't cook eggs before adding to mix) Whisk well. Rest in fridge for 20-30 minutes to let bubbles subside (I'm usually too lazy to do this, and haven't noticed a difference...but you probably should) Heat large frying pan to medium, and coat w/ cooking spray. Pour 1/2 c crepe batter in center of pan and swirl to coat. Cook until the crepe slips in pan when you give it a firm shake. (usually about 30-45 second) Slide spatula under crepe and slowly flip (crepes can easily tear at this point, so be careful) Let cook another 10-15 seconds to preferred doneness. Slide crepe out of pan to cool. COAT PAN W/ COOKING SPRAY AFTER EACH CREPE.


For me, this recipe make about a dozen large crepes. You may want to halve recipe.