I just don’t want to look back and think “I could have eaten that.”

Sopapilla Cheasecake Pie

Earlier this week I made sopapilla cheesecake pie and took it to work. I’m on a wonky schedule for the month of September so it was a thank you ahead of time to my co-workers for putting up with it. THANK YOU!

I had quite a few people ask me for the recipe so I’m going to give it out in this post. I’ve posted this recipe before. Actually, I just posted a picture of it and gave the link to the original recipe on a different website. I’m going to be a better food blogger today and actually give you the recipe here. I’ve included tweaks that I’ve made to the recipe in parenthesis.

If you’re interested in the original recipe, click here.

Prep time: 
Cook time: 
Total time: 
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon Mexican vanilla extract (I just use regular 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
  • 9x13 inch baking dish
  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. (I don't actually use a rolling pin to roll out the dough. I just kind of stretch it in place in the baking dish.)
  4. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. (Again, I just stretch the dough in place.)
  5. Stir together ¾ cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake. (I don't like this method, because you don't get an even distribution of butter, cinnamon and sugar. I cream the butter, cinnamon and sugar mix until it's the consistency of frosting. Then I spread it over the top of the pie.)
  6. 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.
  7. Cool completely in the pan before cutting into 12 squares.


Since I didn’t take a rolling pin to the dough I get those crescent roll cut out lines. I think it looks kind of cool though. Also, can you see how the butter, cinnamon and sugar is evenly distributed? You don’t get that if you just dot the top with the butter mixture. Know what I’m saying?


I love how the cream cheese peeks out in certain areas. You won’t get that if you use a rolling pin. It adds a little something something don’t you think?


Isn’t this pie bee-yoo-ti-ful??? This is always a best seller when I take it to a pot luck. If you make this you won’t have leftovers GUARANTEED!

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