Sopapilla Cheesecake Pie
Crescent roll dough layered with a sweet cream cheese filling, cinnamon sugar, and a honey drizzle — a Mexican-restaurant dessert favorite made at home.
- Prep Time
- 20 min
- Cook Time
- 30 min
- Total Time
- 50 min
- Servings
- 12 servings
I was hunting for Mexican-style dessert recipes when the idea of combining sopapillas and cheesecake got me excited. There's a Mexican restaurant near us that brings out complimentary sopapillas dusted in cinnamon sugar after dinner, and if you're not fast enough, someone else at the table will steal yours. I blame the kids.
This one's just as good served warm or cold, though most people (myself included) prefer it cold since it has that cool cheesecake center. It's become part of my regular Cinco de Mayo spread, alongside a big pitcher of margaritas.
Ingredients
- 2 (8 oz.) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 2 (8 oz.) cans refrigerated crescent roll dough sheets
- 1/4 cup light brown sugar
- 2 tsp. ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
Instructions
- 1Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
- 2Beat the cream cheese, granulated sugar, and vanilla in a mixing bowl until smooth.
- 3Unroll one can of crescent dough into the baking dish. Spread the cream cheese mixture evenly on top.
- 4Unroll the second can of crescent dough and lay it on top of the cream cheese layer.
- 5Pour the melted butter over the top. Whisk together the brown sugar and cinnamon, and sprinkle over the butter.
- 6Bake until the dough is light golden brown, about 30 minutes.
- 7Remove from the oven and drizzle with honey. Cool completely, then refrigerate for at least 1 hour before serving. Store in the refrigerator.
