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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sopapilla Cheesecake Pie Recipe

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This recipe for Sopapilla Cheesecake Pie is from The Smith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 8-ounce packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 8-ounce cans refrigerated crescent rolls
¾ cup white sugar
1 teaspoon ground cinnamon
½ cup butter, room temperature
¼ cup honey
Directions:
Directions:
Preheat an oven to 350 degrees. Prepare a 9x13 baking dish with cooking spray. Beat the cream cheese with the 1 cup of sugar and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough and shape each piece into 9x13 inch rectangles. Press one piece into the bottom of the 9x13 inch baking dish. Evenly spread the cream cheese mixture onto the dough, then cover with the remaining piece of crescent dough. Stir together ¾ cup of sugar, cinnamon and butter. Dot 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 squares.

 

 

 

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