Sopapilla Cheesecake Pie

Sopapilla Cheesecake Pie is a delightful dessert that combines the rich, creamy texture of cheesecake with the warm, flaky goodness of sopapillas. This easy-to-make treat features layers of sweetened cream cheese and buttery crescent roll dough, topped with a cinnamon-sugar mixture and baked to golden perfection. Drizzled with honey before serving, it offers a comforting and indulgent dessert experience.

Ingredients (Serves 12)

• 2 (8 ounce) packages cream cheese, softened

• 1¾ cups white sugar, divided

• 1 teaspoon Mexican vanilla extract

• 2 (8 ounce) cans refrigerated crescent rolls

• ½ cup butter, room temperature

• 1 teaspoon ground cinnamon

• ¼ cup honey 

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.

2. In a bowl, beat the softened cream cheese with 1 cup of sugar and the vanilla extract until smooth.

3. Unroll the crescent roll dough add use a rolling pin to shape each sheet into a 9x13-inch rectangle.

4. Place one sheet of dough into the bottom of the prepared baking dish.

5. Evenly spread the cream cheese mixture over the dough.

6. Cover with the remaining sheet of dough.

7. In a small bowl, mash together the remaining ¾ cup of sugar, butter, and cinnamon until combined.

8. Dot the cinnamon-sugar mixture over the top of the cheesecake.

9. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.

10. Remove from the oven and drizzle with honey.

11. Cool completely in the pan before cutting into 12 squares.

Nutritional Information (Per Serving)

• Calories: 378

• Total Fat: 22g (28% DV)

• Saturated Fat: 11g (55% DV)

• Cholesterol: 41mg (14% DV)

• Sodium: 403mg (18% DV)

• Total Carbohydrates: 40g (15% DV)

• Dietary Fiber: 0g (0% DV)

• Total Sugars: 28g

• Protein: 4g (8% DV)

• Calcium: 19mg (1% DV)

• Iron: 1mg (7% DV)

• Potassium: 26mg (1% DV)
  
  

Percent Daily Values (DV) are based on a 2,000-calorie diet.