Ingredients for Sopapilla Cheesecake Pie
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar and ½ cup white sugar
- 1 teaspoon vanilla extract
- 2 (8 ounce) cans refrigerated crescent dinner rolls
- 1 teaspoon ground cinnamon
- ¼ cup butter, melted
- honey, to taste
- cooking spray
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How to Make Sopapilla Cheesecake Pie
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking dish with cooking spray.
- In a large bowl, beat together 8 ounces of cream cheese, 1 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Unroll two (8 ounce) cans of crescent roll dough. Using a rolling pin, gently roll each sheet into a 9x13 inch rectangle.
- Press one rectangle of crescent roll dough into the bottom of the prepared baking dish.
- Spread the cream cheese mixture evenly over the bottom layer of dough.
- Top with the remaining rectangle of crescent roll dough.
- In a small bowl, combine ¾ cup granulated sugar, 1 teaspoon ground cinnamon, and 2 tablespoons melted butter.
- Sprinkle the cinnamon-sugar mixture evenly over the top layer of dough.
- Bake for 30-35 minutes, or until the crescent dough is puffed and golden brown.
- Remove from oven and let cool slightly.
- Drizzle generously with honey before serving.
- Cool completely in the pan before cutting into 12 squares.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
151g
Fat
63g
Carbs
18g
