🍯 Cinnamon Sugar Sopapilla Cheesecake Pie 🥮
Ingredients
For the Cheesecake Filling
2 (8 oz) packages cream cheese, softened
1 cup (200g) granulated sugar
1 tsp pure vanilla extract
1 large egg
For the Sopapilla Layers
2 (8 oz) cans refrigerated crescent roll dough
½ cup (115g) unsalted butter, melted
½ cup (100g) granulated sugar
1 tbsp ground cinnamon
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. Add the egg and mix until fully incorporated. Set aside.
3. Assemble the Base Layer
Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, sealing any seams to create an even layer.
4. Add the Cheesecake Layer
Spread the cream cheese mixture evenly over the crescent roll layer, ensuring it reaches the edges of the dish.
5. Top with the Second Dough Layer
Unroll the second can of crescent roll dough and carefully place it over the cream cheese layer, pressing the edges gently to seal.
6. Add the Cinnamon Sugar Topping
Pour the melted butter evenly over the top layer of dough. In a small bowl, mix the sugar and cinnamon, then sprinkle this mixture generously over the butter.
7. Bake to Golden Perfection
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the edges are bubbling slightly.
8. Cool and Serve
Remove the pie from the oven and let it cool for at least 20 minutes before slicing. Serve warm or at room temperature.