sopapilla cheesecake pie

Name: Sopapilla Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 2 package(s) (8 ounces each) cream cheese, softened; 1 cup(s) white sugar; 1 teaspoon(s) mexican vanilla extract; 2 can(s) (8 ounces each) refrigerated crescent rolls; 3/4 cup(s) white sugar; 1 teaspoon(s) ground cinnamon; 1/2 cup(s) butter, room temperature; 1/4 cup(s) tupelo honey

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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?

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yield serving(s)

prep time 15 Min

cook time 30 Min

method Bake

Ingredients For sopapilla cheesecake pie

2 pkg

(8 ounces each) cream cheese, softened
1 c

white sugar
1 tsp

mexican vanilla extract
2 can

(8 ounces each) refrigerated crescent rolls
3/4 c

white sugar
1 tsp

ground cinnamon
1/2 c

butter, room temperature
1/4 c

tupelo honey

How To Make sopapilla cheesecake pie

1
Preheat an oven to 350 degrees. Prepare a 9 x 13 inch baking dish with cooking spray.

2
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3
Unroll the cans of crescent roll dough and use a rolling pin to shape each piece into 9 x 13 inch rectangles.
4
Press one piece into the bottom of a 9 x 13 inch baking dish.
5
Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
6
Stir together 3/4 cup of sugar, cinnamon, and butter.
7
Dot the mixture over the top of the cheesecake.
8
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
9
Remove from the oven and drizzle with honey.
10
Cool completely in the pan before cutting into 12 squares.
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