Easy Sopapilla Cheesecake Pie Recipe

Ingredients

• cooking spray
• 2 (8 ounce) packages cream cheese, softened
• 1.75 cups white sugar, divided
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 0.5 cup butter, room temperature
• 1 teaspoon ground cinnamon
• 0.25 cup honey

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with cooking spray. Ensure all ingredients are ready for use.
2. In a mixing bowl, combine the cream cheese, 1 cup of sugar, and vanilla extract. Beat until the mixture is smooth and well combined.
3. Unroll the crescent roll dough and use a rolling pin to gently shape each sheet into a 9x13 inch rectangle.
4. Carefully press one sheet of the crescent roll dough into the bottom of the prepared baking dish, ensuring it covers the entire base.
5. Evenly spread the cream cheese mixture over the layer of crescent dough, creating a smooth and consistent filling.
6. Cover the cream cheese filling with the remaining sheet of crescent dough, gently pressing it to seal.
7. In a separate bowl, mash together the remaining 3/4 cup of sugar, melted butter, and cinnamon using a fork until well combined.
8. Evenly distribute the cinnamon-sugar mixture over the top of the dough, creating a delightful topping.
9. Bake in the preheated oven for approximately 30 minutes, or until the crescent dough is puffed and golden brown. Remove from the oven and drizzle generously with honey. Allow the cheesecake to cool completely in the pan for about 2 hours before slicing into 12 squares and serving.

Nutrition

• Calories: 481 kcal
• Fat Content: 29 g
• Fiber Content: 0 g
• Sugar Content: 38 g
• Sodium Content: 459 mg
• Protein Content: 6 g
• Cholesterol Content: 61 mg
• Carbohydrate Content: 51 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g