Sopapilla is a popular Mexican dish you can cook on many occasions. It can be served as desserts or as entertainment in sweet or salty form. However, pastry sweet is the most common way of making Sopapilla. A strong Mexican meal complemented by the explosive ingredients serves this delicious dessert. This delicious, classic dish is popular because of the various routes. Whether it is meat, beans, honey, sugar, or cheese, which you are looking to stock your Sopapilla, this dish will certainly make it your palate.
Sopapilla Cheesecake Pie is a layer of cream cheese, crescent, and a layer of cinnamon sugar. Although it’s so easy, the cheesecake is creamy and dreamy and is sandwiched between the crescent dough—the perfect dessert in Mexico and all around the world. If you love sopapillas or cheesecake or pie, you will love this recipe.
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 12
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Ingredients:
2 (8 ounce) packages cream cheese, softened
1 ¾ cups white sugar, divided
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
1 teaspoon ground cinnamon
½ cup butter, room temperature
¼ cup honey
Directions:
Preheat the oven at about 175 ° C (350 ° F). Prepare a cooking spray and a 9×13 inch baking dish.
In a bowl, beat the cream and the vanilla extract with 1 c of sugar.
Unwrap the cans of crescent rolling dough and shape each piece in 9×13 inch rectangles using a rolling pin. Push one part at the bottom of a baking dish. Toss the cream cheese in the baking dish and cover with the rest of the crescent dough. Mix 3/4 cup sugar, cinnamon, and butter together. Top the cheesecake with the mixture.
Bake in a pre-heated oven, about 30 minutes until the crescent dough is golden brown. Remove and drizzle with honey out of the oven. Before cutting into 12 squares, cool completely in the pan.
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1 ¾ cups white sugar, divided
- 1 teaspoon Mexican vanilla extract
- 2 (8 ounce) cans refrigerated crescent rolls
- 1 teaspoon ground cinnamon
- ½ cup butter, room temperature
- ¼ cup honey
Instructions
Preheat the oven at about 175 ° C (350 ° F). Prepare a cooking spray and a 9x13 inch baking dish.
In a bowl, beat the cream and the vanilla extract with 1 c of sugar.
Unwrap the cans of crescent rolling dough and shape each piece in 9x13 inch rectangles using a rolling pin. Push one part at the bottom of a baking dish. Toss the cream cheese in the baking dish and cover with the rest of the crescent dough. Mix 3/4 cup sugar, cinnamon, and butter together. Top the cheesecake with the mixture.
Bake in a pre-heated oven, about 30 minutes until the crescent dough is golden brown. Remove and drizzle with honey out of the oven. Before cutting into 12 squares, cool completely in the pan.
