” This is the recipe for Sopapilla Cheesecake Pie. In this video, you’ll see how to prepare a simple dessert that’s a cross between New Mexican sopapilla and cheesecake. To make this top-rated recipe, simply combine cream cheese, Mexican vanilla, sugar, and cinnamon into a mixture you spread between sheets of refrigerated crescent roll dough. ”
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking 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 each piece into 9×13 inch rectangles. 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.
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 pan before cutting into 12 squares.
Foodnotes: The magazine version of this recipe uses 1 1/2 cups sugar and 1/3 cup butter.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 481 calories; 28.7 g fat; 50.8 g carbohydrates; 5.6 g protein; 61 mg cholesterol; 459 mg sodium.