Sopapilla Cheesecake Pie
Layers of flaky crescent dough wrapped around a creamy cheesecake filling, finished with a cinnamon-sugar crust—this Mexican-inspired treat is a sweet hit for any Cinco de Mayo celebration.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 squares 1x
- Category: Dessert
- Method: Baked
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
Units
Scale
- 2 cans (8 oz each) crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup butter, melted
- 1/2 cup granulated sugar (for topping)
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Unroll one can of crescent dough and press it into the bottom of the dish to form a crust.
- In a bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the dough layer.
- Unroll the second can of crescent dough and lay it over the cream cheese filling.
- Pour melted butter evenly over the top layer.
- In a small bowl, mix 1/2 cup sugar with cinnamon. Sprinkle this mixture generously over the buttered surface.
- Bake for 30 minutes or until the top is golden brown and puffed.
- Cool slightly at room temperature, then refrigerate for at least 1 hour before slicing.
Notes
- For extra crispness, broil the top for 1–2 minutes at the end of baking.
- Chill thoroughly for clean slices and better texture.
- Pairs well with fresh berries or a drizzle of honey.
Nutrition
- Serving Size: 1 square
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://yumfoodusa.com/sopapilla-cheesecake-pie/