Sopapilla Cheesecake Pie
A very delicious cheesecake recipe mixed with Mexican vanilla and honey-sweetened ingredients. This recipe yields 1- 9×13 inch cheesecake.
Sopapilla Cheesecake Pie
Ingredients
- 2 (8 ounce) cans refrigerated crescent rolls
- 2 (8 ounce) packages cream cheese, softened
- 1 teaspoon Mexican vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup honey
- 1 cup white sugar
- 1/2 cup butter, room temperature
- 3/4 cup white sugar
Directions
- First, preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.
- And then, beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
- Meanwhile, unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. And then, press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
- After that, bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
- Lastly, remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
- Sopapilla Cheesecake Pie is ready to serve!
ENJOY!
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