You Will Fall In Love With This Sopapilla Cheesecake Pie

Most people tend to settle in and enjoy one type of dessert over and over again. It could be anything from chocolate cake to a scoop of ice cream but it seems to show up on their plate on a regular basis. That may be fine, but there is a whole world of options out there to explore.

One option you might want to consider is a fried Spanish pastry known as a Sopapilla. If you haven’t tried one of these before, you are really missing out on something great. This recipe takes that delicious dessert treat and ups it to the next level by adding it to a cheesecake pie. Once you try this treat for yourself, you are going to eat it again and again.



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


Prepare a 9 1/2 inch pie dish with cooking spray.

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

Unroll the cans of crescent roll dough, and use a rolling pin to shape it large enough to fit the dish. Press one piece into the bottom of a pie dish.

Evenly spread the cream cheese mixture into the pie 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.

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 pie dish before slicing.