Thursday, July 22, 2010

Sopapilla Cheesecake Pie

This was YUMMY! It did taste like a Sopapilla! This was very easy to make. We served it at room temperature and then stored it in the refrigerator.

Sopapilla Cheesecake Pie

2 (8oz.) pkgs. cream cheese, softened
1 cup white sugar
1 tsp. vanilla extract
2 (8oz.) pkgs. refrigerated crescent rolls
3/4 cup white sugar
1 tsp. ground cinnamon
1/2 cup butter, melted
1/4 cup honey

Preheat an oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. Unroll one can of crescent roll dough, and press it into the bottom of your dish until there are no seams.
Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, lightly pressing seems together. Stir together 3/4 cup of sugar and cinnamon, and set aside. Melt your butter in the microwave. Pour the butter over the top of the cheesecake. Sprinkle your cinnamon and sugar mixture over the butter layer.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.


  1. That looks soooo good! My family loves sopapillas from Taco Flamingo in GB. lol, so much for staying away from sweets . . . I have to make this ;)

  2. This WAS wonderful cold, too. It was almost too good. The next time I make it, I will make sure to have lots of company so it doesn't tempt me when too much is left over!

  3. Beth: Thanks for being my first "follower". This recipe is one I will try. Any tips to get more followers for my blog? This blogging stuff in new to me.