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Sopapilla Cheesecake Pie

4

170 min

Sopapilla Cheesecake Pie

Sopapilla Cheesecake Pie Photo 1

Category

Cake Recipes

Time

170 min

Serving

12 persons

Calories

481

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
This sopapilla cheesecake is easy to make, smells great while cooking, and tastes wonderful! I take this to potluck dinners, and it always gets rave reviews.

Ingredients

  • cooking spray:
  • cream cheese: 2 packages (8 ounce packages, softened)
  • ¾ cups white sugar: 1 piece (divided)
  • Mexican vanilla extract: 1 tsp
  • refrigerated crescent rolls: 2 cans (8 ounce cans)
  • butter, room temperature: 0.5 cup
  • ground cinnamon: 1 tsp
  • honey: 0.25 cup

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
    Sopapilla Cheesecake Pie Photo 2
  2. Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
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  3. Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle. Press one piece into the bottom of the prepared baking dish. Evenly spread cream cheese mixture on top, then cover with remaining piece of crescent dough.
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  4. Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.
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  5. Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.
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  6. Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares. Melissa Goff
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