Sopapilla Cheesecake Pie

This sopapilla cheesecake is easy to make, smells great while cooking, and tastes wonderful! I take this to potluck dinners, and it always gets rave reviews.


Desserts · Cookies · Bar Cookie Recipes · Cheesecake Bar Recipes


Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 2 hrs 50 mins
Additional Time: 2 hrs
Servings: 12
Yield: 12 cheesecake squares

Ingredients

Ingredients List

  • cooking spray

  • 2 (8 ounce) packages cream cheese, softened

  • 1 ¾ 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 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

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

  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.

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

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

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


Nutrition Facts (per serving)

Nutrition Facts
481 Calories
29g Fat
51g Carbs
6g Protein


Prev   Next