Sopapilla Cheesecake Pie

by 247tasty

Its easy dessert is made of a dense, soft cheesecake with a touch of cinnamon sugar mixed between the flakey crescent dough. A sopapilla is a deep-fried crispy, flakey pastry usually served with honey or syrup. They can be eaten sweet or savory. The Cheesecake sopapilla is simple and a delightfully simple dessert, they look like little Pillows Sofa. The toughest part awaits cooling so you can eat it.

These cinnamon sugar cheesecake bars, influenced by the classic Mexican pastry, are dangerously delicious and dangerously easy to make, with their sweet cheese filling, crunchy-sweet topping, and flaky crescent crust. I love having a non-traditional cheesecake recipe, this Sopapilla Cheesecake seems more casual and ideal for a relaxed get-together or even a tailgate party. Cheesecake sopapilla is made of cream cheese, crescent dough, and a layer of cinnamon sugar.


2 (8 ounce) packages cream cheese, softened
1 3/4 cups white sugar, divided
1 tsp Mexican vanilla extract
2 (8 oz) cans refrigerated crescent rolls
1 tsp ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey


1. Preheat oven at about 350 degrees F (175 degrees C). Use a cooking spray to prepare a 9×13 inch baking dish.

2. Beat the cream cheese in one bowl with 1 cup of sugar and the vanilla extract until smooth.

3. Unroll the cans of a crescent roll dough, and use a rolling pin to shape each piece into rectangles of 9×13 inches. Push one piece into a baking dish with a 9×13 inch rim. The cream cheese mixture is uniformly poured into the baking dish, then cover with the remaining piece of crescent dough. Stir in 3/4 cup sugar, cinnamon, and butter together. Sprinkle the cheesecake mixture on top.

4. Bake in a preheated oven, about 30 minutes, until the crescent dough, has puffed and turned golden brown. Drizzle with honey and extract from the oven. Before cutting into 12 squares, Cool absolutely in the skillet.

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