Friday, August 3, 2012

Sopapilla Cheesecake Pie

Y’all! This is delicious! I will be making this again, and again, and again! It was really easy, really inexpensive & so so good!

Recipe adapted from Allrecipes. I cut it in half because it was just me & Jon, so I will show you what I made. If you double it use a 9×13 pan!


  • 1 (8oz.) package of cream cheese, softened 
  • 1/2 cup white sugar 
  • 1/2 tsp. vanilla extract 
  • 1 (8oz) can refrigerated crescent rolls 
  • 3/8 cup white sugar 
  • 1/2 tsp. ground cinnamon 
  • 1/4 cup butter, room temperature 
  • 1/8 cup honey 


  1. Preheat an oven to 350 degrees. Prepare an 8×8 baking dish with cooking spray 
  2. Beat the cream cheese with 1/2 cup sugar and the vanilla in a bowl until smooth. 
  3. Unroll the can of crescent dough. Split in half (4 & 4). Press one piece into the bottom of the baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/8 cup of sugar, cinnamon & butter. Dot the mixture over the top of the cheesecake. 
  4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. (When the butter starts melting it may pool in the middle, so try to spread it back out all around the cheesecake) Remove from the oven & drizzle with honey. 

Cool completely in the pan before cutting into squares.

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