Sopapilla Cheesecake Pie
My birthday cake from cold stone creamery:
Recipe Summary Sopapilla Cheesecake Pie
I make this to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!
Ingredients | Cookie Dough Cake Cold Stone2 (8 ounce) packages cream cheese, softened1 ¾ cups white sugar, divided1 teaspoon Mexican vanilla extract2 (8 ounce) cans refrigerated crescent rolls1 teaspoon ground cinnamon½ cup butter, room temperature¼ cup honeyDirectionsPreheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.The magazine version of this recipe uses 1 1/2 cups sugar and 1/3 cup butter.Info | Cookie Dough Cake Cold Stoneprep:
15 mins
cook:
45 mins
additional:
2 hrs
total:
3 hrs
Servings:
12
Yield:
1 9x13-inch cheesecake
TAG : Sopapilla Cheesecake PieWorld Cuisine Recipes, Latin American, Mexican,
