Dessert | Food

Whip Up This Delicious Sopapilla Cheesecake Pie For a No-Fuss Showstopping Dessert Idea!

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Sopapilla is a well-known Spanish fried pastry that is oh-so-good! This Sopapilla Cheesecake Pie borrows elements of the delicious dessert, and combines it with the ultimate confection - cheesecake!

It doesn’t get much easier than layering up refrigerated crescent roll dough with cheesecake filling and cinnamon and sugar. The finishing touch of honey is a sweet addition that your taste buds will love. This will be all the rage at your next get-together or potluck!

Shared Food


  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls

  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature
  • 1/4 cup honey


  1. Prepare a 9 1/2 inch pie 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 it large enough to fit the dish. Press one piece into the bottom of a pie dish.
  4. Evenly spread the cream cheese mixture into the pie dish, then cover with the remaining piece of crescent dough.
  5. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
  6. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
  7. Remove from the oven and drizzle with honey. Cool completely in the pie dish before slicing.

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