Sopapilla Cheesecake Pie Recipe
I make this cinnamon and vanilla cheesecake to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!
Cream cheese, canned crescent rolls, cinnamon, and almonds create this delicious, Mexican-inspired dessert.
So Easy and SUPER DELISH! I had to come up with something quick for a treat to take to a gathering. I had 2 tubes of crescent rolls and found this recipe. I was in a hurry so I didn't read the recipe super close, so I ended up making a few (accidental) changes. After layering the cream cheese, I topped it with cinnamon and sugar and a bit of honey. I then layered the top crescent roll and topped that with melted butter mixed with the sugar and cinnamon. I added the honey before baking. It took 30 minutes in my oven and it was fantastic! I doubt you could really screw this one up. My new quick "go to"! Everyone raved and wanted the recipe! Thanks for sharing!
I've used a recipe similar to this for a long time, but I melt the butter, pour it on top, then sprinkle the cinnamon/sugar mix on top. It's fabulous by itself, but I've also tried putting 1 can of peach pie filling (dice the peaches up in a small dice) on the cream cheese mix before putting the top crescent rolls on top. It turned out wonderful!! I think just about any pie filling would work. Blueberry would be great or apple! It has become a family favorite. So easy!
Perfect! I did cut the butter down for the topping by almost half. Also, just a tip-the last 5-10 minutes of baking, spread the butter/cinnamon sugar mixture around a bit. Hells to keep the butter from pooling and makes the top look beautiful. I also had to increase the baking time by 10 minutes. Thanks for the recipe!!
This recipe is as good as everyone says! I was looking for something to make for a Cinco de Mayo-themed camping potluck dinner, and chose this based on all of the great reviews. It couldn't be any easier than this. Before we left for the weekend, I mixed up the cream cheese/sugar/vanilla filling. I kept it in the camper refrigerator for 2 days before I was ready to assemble the dessert. When it was time to make it, all I needed to do was layer the filling over the crescent rolls, add the second layer of rolls, and bake! I made one change, and that was to cut back just a bit on the butter and sugar topping. I used 5 T butter, melted, then mixed in the cinnamon and 1/2 cup sugar. I just brushed this over the top before baking. People in neighboring campsites were stopping by to ask what I was making that smelled so good. It was a huge hit, and the entire pan was eaten that evening! Don't forget to add the honey after baking....that really finishes it. Delicious!!
This is a quick, easy, and tasty dessert. A rich and creamy filling surrounded by a crispy cinnamon crust makes this a favorite for anyone who loves a sweets.
Definitely doesn't taste like sopapillas, I would say filled churros, but certified and easy to make. I halved the recipe as it's only my husband and myself. Worked beautifully in a 8x8 pan . Thanks for this easy, tasty dessert.