Recipe of the Day: Sopapilla Cheesecake Pie
A simple, delicious cheesecake recipe
Sopapilla Cheesecake Pie
courtesy of
Savannah Waszczuk (adapted from allrecipes.com)
I made oatmeal this morning, fully intending to sit down and enjoy it with a cup of coffee. Then an all page comes over the office phone system telling us that there is some Sopapilla Cheesecake in the conference room. Was I going to pass this up? No way. Savannah is our Lifestyle Editor, the one who made the Oreo Cheesecake Bites from a few posts back...so I knew this was going to be good. I was not let down. The top is a little crispy, and so sugary and amazing. Then the center is gooey and cheesecakey. I'm telling you... you really need to try this recipe out. It's below, so you have no reason not to!--Hope Noble
Cheesecake
•2 (8 ounces) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon Mexican vanilla extract
Bottom & Topping
• 2 (8 ounce) cans refrigerated crescent rolls
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, room temperature
• 1/4 cup honey
• Preheat oven to 250 degrees
• Prepare a 9x13 inch baking dish with cooking spray
• Beat cream cheese with 1 cup sugar and the vanilla extract in a bowl until smooth
• Unroll cans of cresent roll dough and use a rolling pin to shape into the bottom of pan.
• Evenly spread cream cheese mixture into pan, then cover with remaining crescent dough.
• Stir together 3/4 cup sugar, cinnamon and butter
•Dot mixture over top of cheesecake
• Bake until crescent dough has puffed up and turned golden brown, about 30 minutes
• Remove from oven and drizzle with honey
• Let cool and cut into 12 squares
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