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–+ servings

New Mexican Sopapilla Pie

Crescent dough surrounds a creamy vanilla cheesecake filling, with cinnamon-sugar crumbles on top and honey drizzled over the warm bake.
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Prep Time 15 minutes
Cook Time 33 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 18 minutes
Course Dessert
Cuisine New Mexican, Southwestern
Servings 12 bars
Calories 466 kcal

Ingredients
  

  • 2 8 oz tubes refrigerated crescent rolls
  • 2 8 oz packages cream cheese, room temperature
  • 3/4 cups granulated sugar, for filling
  • 1 teaspoon vanilla extract
  • 3/4 cups granulated sugar, for topping
  • 1/2 cup butter, room temperature
  • 1 teaspoon ground cinnamon
  • 1/3 cup honey

Instructions
 

  • Preheat oven to 350°F and grease a 9x13-inch baking dish.
  • Press one tube of crescent dough into the bottom of the dish and seal the seams.
  • Beat cream cheese until fluffy, then mix in ¾ cup sugar and vanilla extract.
  • Spread the cream cheese filling over the dough layer evenly.
  • Top with the second tube of dough, sealing seams again.
  • Mix butter, ¾ cup sugar, and cinnamon together and crumble over the top layer.
  • Bake for 30–35 minutes, or until golden brown.
  • Drizzle with honey while warm. Chill for 1–2 hours before serving.

Notes

For extra richness, add a dusting of powdered sugar before serving or serve with a scoop of vanilla ice cream.

Nutrition

Serving: 1barsCalories: 466kcalCarbohydrates: 48.9gProtein: 5.5gFat: 29gSaturated Fat: 15.8gTrans Fat: 1.5gCholesterol: 60mgSodium: 408mgFiber: 0.3gSugar: 34.8g