Hey foodies, gather around! I’ve got a delightful treat to share with you today that will transport your taste buds straight to dessert heaven. This recipe holds a special place in my heart because it’s not only a crowd-pleaser, but it’s also tied to a heartwarming memory with my family. Picture this: a cozy afternoon, surrounded by loved ones, and the aroma of a Sopapilla Cheesecake Pie baking in the oven. Now, let’s dive into the recipe and create some culinary magic!
How to Prepare Sopapilla Cheesecake Pie
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Ingredients for Sopapilla Cheesecake Pie
- Non-stick cooking spray
- 2 (8 ounce) packages cream cheese, softened
- 1 3/4 cups granulated sugar, divided
- 1 teaspoon Mexican vanilla extract
- 2 (8 ounce) cans refrigerated crescent rolls
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon ground cinnamon
- 1/4 cup honey
Directions for Sopapilla Cheesecake Pie
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with non-stick cooking spray.
- In a bowl, beat the softened cream cheese, 1 cup of granulated sugar, and Mexican vanilla extract until the mixture is smooth and creamy.
- Unroll the crescent roll dough and use a rolling pin to shape each sheet into a 9×13-inch rectangle. Place one sheet of crescent dough into the bottom of the prepared baking dish.
- Evenly spread the cream cheese mixture over the dough in the baking dish. Cover the cream cheese layer with the remaining sheet of crescent dough.
- In a separate bowl, mash the remaining 3/4 cup of granulated sugar, room temperature butter, and ground cinnamon together with a fork until well combined. Dot this mixture over the top layer of crescent dough.
- Bake the pie in the preheated oven for approximately 30 minutes, or until the crescent dough has puffed up and turned a beautiful golden brown.
- Once out of the oven, drizzle the pie with honey for a touch of natural sweetness.
- Allow the pie to cool completely in the pan for about 2 hours before cutting it into 12 delectable squares.
Frequently Asked Questions
Q: Can I use regular vanilla extract instead of Mexican vanilla extract?
A: Absolutely! While Mexican vanilla extract adds a unique flavor, you can substitute it with regular vanilla extract without any issue.
Q: Can I prepare this pie in advance for a special occasion?
A: Certainly! You can make the pie a day ahead and store it in the refrigerator. Just ensure it’s covered properly to maintain its freshness.
Q: Is it possible to add some fruits to the cream cheese mixture?
A: Of course! Feel free to experiment by adding diced fruits like strawberries or peaches to the cream cheese mixture for an extra burst of flavor.
Q: Can I use a different type of sweetener instead of honey?
A: Absolutely, you can use maple syrup or agave nectar as a substitute for honey in this recipe.
Q: How do I store leftovers?
A: To store leftovers, cover the pie with plastic wrap or place it in an airtight container and store it in the refrigerator for up to 3-4 days.
Q: Can I freeze Sopapilla Cheesecake Pie?
A: Yes, you can freeze this pie! Wrap individual slices tightly in plastic wrap and then aluminum foil before placing them in the freezer. Thaw in the refrigerator before enjoying.
Sopapilla Cheesecake Pie
Ingredients
- cooking spray
- 2 8 ounce packages cream cheese, softened
- 1 3/4 cups white sugar divided
- 1 teaspoon Mexican vanilla extract
- 2 8 ounce cans refrigerated crescent rolls
- 1/2 cup butter room temperature
- 1 teaspoon ground cinnamon
- 1/4 cup honey
Instructions
- Preheat the oven to 350 degrees F . Grease a 9x13-inch baking dish with cooking spray.
- Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
- 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.
- Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.
- Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.
- Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares.
