sopapilla cheesecake pie
Okay we all know what sopapillas are and we all know what cheesecake is right? But do we know what sopapilla cheesecake is? Better yet did we know that it is made with refrigerated crescents rolls? This combines all the flavors of a sopapilla and cheese cake on a crescent roll crust. What could be better?
prep time
15 Min
cook time
30 Min
method
Bake
yield
Makes 12
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup white sugar
- 1 teaspoon mexican vanilla extract
- 2 cans (8 ounces each) refrigerated crescent rolls
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, room temperature
- 1/4 cup tupelo honey
How To Make sopapilla cheesecake pie
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Step 1Preheat an oven to 350 degrees. Prepare a 9 x 13 inch baking dish with cooking spray.
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Step 2Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
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Step 3Unroll the cans of crescent roll dough and use a rolling pin to shape each piece into 9 x 13 inch rectangles.
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Step 4Press one piece into the bottom of a 9 x 13 inch baking dish.
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Step 5Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
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Step 6Stir together 3/4 cup of sugar, cinnamon, and butter.
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Step 7Dot the mixture over the top of the cheesecake.
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Step 8Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
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Step 9Remove from the oven and drizzle with honey.
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Step 10Cool completely in the pan before cutting into 12 squares.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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