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Sopapilla Cheesecake Pie Recipe

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This recipe for Sopapilla Cheesecake Pie is from Favorite Recipes of the Shimabuku Families, 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:  
Filling:
2 (8oz) packages of cream cheese, softened.
1 c white sugar
1 t Mexican vanilla extract

Crust:
2 (8oz) cans refrigerated crescent rolls

Topping:
¾ c white sugar
1 t ground cinnamon
½ c butter, room temperature
¼ c honey
Directions:
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Prepare a 9X13 inch baking pan with cooking spray.
2. Beat the cream cheese with 1 C. sugar and vanilla in a bowl until smooth.
3. Unroll the cans of crescent roll dough and use a rolling pin to shape each piece into the 9x13 inch rectangles. Press one piece into the bottom of the pan.
4. Evenly distribute the cream cheese mixture over the dough.
5. Cover the cream cheese mixture with the remaining piece of dough. 6. Stir together the sugar, cinnamon and butter. Dot over the top of the cheesecake.
7. Bake until the crescent dough has puffed and turned golden brown, approximately 30 minutes. Remove from the oven.
8. Drizzle with honey.
9. Cool completely in the pan before serving.

 

 

 

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