sopapilla cheesecake pie
Okay we all know what sopapillas are and we all know what cheesecake is right? But do we know what sopapilla cheesecake is? Better yet did we know that it is made with refrigerated crescents rolls? This combines all the flavors of a sopapilla and cheese cake on a crescent roll crust. What could be better?
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yield
serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For sopapilla cheesecake pie
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2 pkg(8 ounces each) cream cheese, softened
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1 cwhite sugar
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1 tspmexican vanilla extract
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2 can(8 ounces each) refrigerated crescent rolls
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3/4 cwhite sugar
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1 tspground cinnamon
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1/2 cbutter, room temperature
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1/4 ctupelo honey
How To Make sopapilla cheesecake pie
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1Preheat an oven to 350 degrees. Prepare a 9 x 13 inch baking dish with cooking spray.
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2Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
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3Unroll the cans of crescent roll dough and use a rolling pin to shape each piece into 9 x 13 inch rectangles.
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4Press one piece into the bottom of a 9 x 13 inch baking dish.
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5Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
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6Stir together 3/4 cup of sugar, cinnamon, and butter.
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7Dot the mixture over the top of the cheesecake.
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8Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
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9Remove from the oven and drizzle with honey.
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10Cool completely in the pan before cutting into 12 squares.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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