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Sopapilla Cheesecake Pie Recipe

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4.2 from 51 reviews

  • Author: Diane
  • Total Time: 2 hrs 50 mins
  • Yield: 12 servings (1 9x13-inch cheesecake)

Description

This Sopapilla Cheesecake Pie is a delightful blend of creamy cheesecake and flaky crescent roll layers, topped with a buttery cinnamon sugar mixture and drizzled with honey. It’s easy to prepare, fills your kitchen with an irresistible aroma, and is always a hit at potluck dinners. Perfectly sweet and rich, this dessert offers a delicious twist on traditional cheesecake by incorporating the flaky texture of sopapilla dough.

Ingredients

For the Cheesecake Filling

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon Mexican vanilla extract

For the Crust and Topping

  • 2 (8 ounce) cans refrigerated crescent rolls
  • ½ cup butter, room temperature
  • ¾ cup white sugar
  • 1 teaspoon ground cinnamon
  • cooking spray, for greasing the pan
  • ¼ cup honey, for drizzling

Instructions

  1. Prepare the Baking Dish and Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish thoroughly with cooking spray to prevent sticking.
  2. Make the Cheesecake Filling: In a mixing bowl, beat together the softened cream cheese, 1 cup of sugar, and the Mexican vanilla extract until the mixture is smooth and creamy without any lumps.
  3. Shape Crescent Dough: Unroll both cans of crescent roll dough. Use a rolling pin to gently press and stretch each sheet into a 9x13-inch rectangle to match the baking dish size.
  4. Assemble the Base Layer: Press one of the crescent dough sheets firmly into the bottom of the greased 9x13-inch baking dish to form the base crust.
  5. Add Cheesecake Filling: Evenly spread the cream cheese mixture over the dough layer in the pan, ensuring a smooth and even layer.
  6. Top Layer: Place the second crescent dough sheet over the cheesecake filling to cover it completely.
  7. Prepare Cinnamon Sugar Topping: In a small bowl, combine the remaining ¾ cup sugar, softened butter, and cinnamon. Mash and mix together with a fork until well blended and crumbly.
  8. Add Topping: Dot the prepared cinnamon sugar butter mixture evenly over the top crescent dough layer.
  9. Bake: Place the assembled pie in the preheated oven and bake for about 30 minutes or until the crescent dough has puffed up and turned a golden brown color.
  10. Finish: Remove the pie from the oven and immediately drizzle the top with ¼ cup honey while still warm.
  11. Cool: Allow the Sopapilla Cheesecake Pie to cool completely in the pan for approximately 2 hours. This allows it to set properly for easier slicing.
  12. Serve: Cut into 12 squares and serve. Enjoy the combination of creamy, crispy, sweet, and spiced flavors!

Notes

  • You can substitute Mexican vanilla extract with pure vanilla extract, but the Mexican version gives a distinctive flavor to the cheesecake.
  • Ensure the cream cheese is softened before mixing to avoid lumps in the filling.
  • Cooling time is essential to let the cheesecake set, so don’t rush slicing the pie.
  • The original magazine recipe uses slightly less sugar (1 ½ cups) and butter (⅓ cup) if you want a less sweet and lighter topping.
  • Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://eatwithdiane.com/sopapilla-cheesecake-pie-recipe/