Mexican Sopapilla Cheesecake Pie
A Mexican-inspired dessert with a flaky buttery crust, a rich cream cheese filling, and a perfectly spiced cinnamon-sugar topping that brings together crisp, creamy, and sweet in every bite. Easy to make, this pie is perfect for gatherings or sweet cravings.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 12 slices
- Category: All Recipes
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
2 cans (8 oz each) refrigerated crescent roll dough
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 cup brown sugar, packed
1 tablespoons ground cinnamon
Instructions
Preheat oven to 350°F (175°C).
Open the crescent roll dough and unroll into one rectangle. Press dough into a 9-inch pie dish, ensuring it covers the bottom and sides. Trim excess and crimp edges if desired.
In a large bowl, beat the cream cheese until smooth.
Add granulated sugar and vanilla extract, and mix well until fully combined. Fold in the flour to help prevent cracking during baking.
Pour the cream cheese mixture into the prepared crust.
In a small bowl, mix brown sugar and cinnamon.
Evenly sprinkle the cinnamon-sugar mixture over the cream cheese filling.
Place in the oven and bake for 30 minutes, or until the edges are golden and the top is slightly crisp.
Allow to cool completely before slicing into wedges and serving.
Notes
Ensure the crescent roll dough is at room temperature for easy handling.
Full-fat cream cheese is recommended for the richest flavor.
The cinnamon-sugar topping can be sprinkled in swirl patterns or evenly spread for visual appeal.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.