Sopapilla Cheesecake Pie

Sopapilla cheesecake, made with layers of flaky crescent dough, sweet cream cheese, and crunchy cinnamon sugar is a deliciously easy Mexican dessert.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 481 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 2 (8 ounce) packages cream cheese, softened
• 2 (8 ounce) cans refrigerated crescent rolls
• cooking spray
• 1 teaspoon Mexican vanilla extract
• 0.25 cup honey
• 0.5 cup butter, room temperature
• 1.75 cups white sugar, divided

Recipe Instructions

Step 1

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

Step 2

Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.

Step 3

Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle. Press one piece into the bottom of the prepared baking dish. Evenly spread cream cheese mixture on top, then cover with remaining piece of crescent dough.

Step 4

Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.

Step 5

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

Step 6

Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares.