SOPAPILLA CHEESECAKE PIE
I make this to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!
Provided by CandelB
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 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 9x13 inch rectangles. Press one piece into the bottom of a 9x13 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.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 50.8 g, Cholesterol 61.4 mg, Fat 28.7 g, Fiber 0.1 g, Protein 5.6 g, SaturatedFat 15.1 g, Sodium 458.7 mg, Sugar 37.7 g
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Shaon Hasan
[email protected]I'm not sure if I can find sopapillas in my area. Is there a substitute that I can use?
Victory Shatimwene
[email protected]This recipe seems like it would be really time-consuming. I'm not sure if I have the patience to make it.
Mohsan Laghari
[email protected]I'm not sure how to make a sopapilla crust. Is there a tutorial video available?
KenjLee
[email protected]I'm allergic to nuts, so I'll have to substitute another ingredient for the pecans.
Rohit Mahra
[email protected]I'm not a big fan of cheesecake, but I'm willing to give this recipe a try. It looks like it might be worth it.
Balaj Sardar
[email protected]This recipe looks delicious, but I'm not sure if I have all of the ingredients. I'll have to check my pantry before I can make it.
Hector Murcia
[email protected]I'm always looking for new and interesting dessert recipes, and this sopapilla cheesecake pie definitely fits the bill. I can't wait to try it!
Joy Bodumele
[email protected]This sopapilla cheesecake pie is a great way to use up leftover sopapillas.
LazerJay
[email protected]I'm so glad I found this recipe. It's the best sopapilla cheesecake pie I've ever had.
ANDREA GENTRY
[email protected]This recipe is definitely a keeper! I'll be making this sopapilla cheesecake pie again and again.
Naturinda Olivia
[email protected]I'm not sure what I did wrong, but my sopapilla cheesecake pie turned out really bland. It was a waste of time and ingredients.
Somon Sumon
[email protected]This recipe was a disaster! The crust was soggy and the filling was runny. I followed the recipe exactly, so I'm not sure what went wrong.
DNX Tamjid
[email protected]The crust was a bit dry, but the filling was delicious.
goldie
[email protected]The sopapilla cheesecake pie was a bit too sweet for my taste, but overall it was a good dessert.
Bharat Danuwar
[email protected]I've made this sopapilla cheesecake pie several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Bobby Lowe
[email protected]This recipe was easy to follow and the results were amazing. The pie was a perfect balance of sweet and savory.
Eduardo Palacio
[email protected]I'm not usually a fan of cheesecake, but this sopapilla cheesecake pie changed my mind. The crust was crispy and flaky, and the filling was smooth and creamy. I loved the hint of cinnamon in the crust.
Thabisile Princess Lebyane
[email protected]This sopapilla cheesecake pie was a hit at my last dinner party! The combination of the flaky sopapilla crust and the creamy cheesecake filling was divine. I followed the recipe exactly and it turned out perfectly.