Sopapilla Cheesecake Pie Recipe

Crescent roll dough: This dough is used to create the flaky layers in the dessert. You will need two cans.

Cream cheese: Softened cream cheese is mixed with sugar and vanilla to create the creamy cheesecake layer.

Sugar: Used to sweeten the cream cheese mixture and for the cinnamon sugar topping.

Vanilla extract: Adds a rich, aromatic flavor to the cheesecake layer.

Butter: Melted butter is poured over the top layer of dough to add richness and help the cinnamon sugar topping stick.

Ground cinnamon: Combined with sugar to create a sweet and spicy topping.

When spreading the cream cheese mixture over the crescent roll dough, use an offset spatula for a smoother and more even layer. This ensures that the filling is distributed uniformly, which helps in achieving a consistent texture and flavor in every bite.

• crescent roll dough - Substitute with puff pastry: Puff pastry provides a similar flaky texture and can be used as a direct replacement.

• cream cheese - Substitute with mascarpone cheese: Mascarpone cheese has a similar creamy texture and mild flavor, making it a good alternative.

• sugar - Substitute with honey: Honey can be used to add sweetness and a slightly different flavor profile.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can enhance the dish.

• melted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and a subtle coconut flavor.

• sugar - Substitute with brown sugar: Brown sugar adds a deeper, molasses-like flavor that can enrich the topping.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices, adding a more complex flavor.

• Allow the sopapilla cheesecake pie to cool completely at room temperature before storing. This helps prevent condensation from forming, which can make the dessert soggy.

• Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the pie to an airtight container to maintain freshness.

• Store the pie in the refrigerator for up to 5 days. The cool temperature will help preserve the cream cheese filling and keep the crescent roll dough layers from becoming too soft.

• For longer storage, consider freezing the sopapilla cheesecake pie. Cut the pie into individual squares and wrap each piece tightly with plastic wrap. Then, place the wrapped pieces in a freezer-safe bag or container. This method allows you to take out only the amount you need without thawing the entire pie.

• When ready to enjoy, thaw the frozen pie squares in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the dessert.

• To reheat, place the thawed sopapilla cheesecake pie squares on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore the crispiness of the crescent roll dough layers.

• If you prefer a quicker method, you can also reheat individual pieces in the microwave for about 20-30 seconds. However, be mindful that this may not achieve the same level of crispiness as oven reheating.

• Preheat your oven to 350°F (175°C). Place the leftover sopapilla cheesecake pie in an oven-safe dish. Cover it loosely with aluminum foil to prevent the top from over-browning. Heat for about 10-15 minutes or until warmed through. This method helps maintain the crispy texture of the crescent roll dough while ensuring the cream cheese filling is warm and creamy.

• For a quicker method, use a microwave. Place a slice of sopapilla cheesecake pie on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 30-45 seconds. Check the temperature and continue heating in 15-second intervals if needed. Be cautious not to overheat, as the crescent roll dough can become soggy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the sopapilla cheesecake pie in the air fryer basket, ensuring the pieces are not touching. Heat for 3-5 minutes, checking halfway through. This method helps to keep the crescent roll dough crispy while warming the cream cheese filling evenly.

• For those who prefer a stovetop method, use a non-stick skillet over low heat. Place the sopapilla cheesecake pie in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method can help maintain the texture of the crescent roll dough without drying out the cream cheese filling.

• Oven: Used to bake the sopapilla cheesecake pie at the required temperature of 350°F (175°C).

• 9x13 inch baking dish: The container where the layers of crescent roll dough and cream cheese mixture are assembled and baked.

• Mixing bowl: Used to combine the cream cheese, sugar, and vanilla extract until smooth.

• Spatula: Helps in spreading the cream cheese mixture evenly over the crescent roll dough.

• Measuring cups: Essential for accurately measuring the sugar and melted butter.

• Measuring spoons: Used to measure the vanilla extract and ground cinnamon.

• Microwave or stovetop: Needed to melt the butter before pouring it over the top layer of dough.

• Knife: Used to cut the sopapilla cheesecake pie into squares once it has cooled.

• Mixing spoon: Useful for mixing the sugar and ground cinnamon together for the topping.

• Hand mixer or stand mixer: Helps in achieving a smooth cream cheese mixture quickly and efficiently.

Prepare the filling: Soften the cream cheese in the microwave for 20 seconds to make mixing faster.

Use pre-made dough: Opt for crescent roll dough to skip the hassle of making dough from scratch.

Melt butter quickly: Melt the butter in the microwave in short bursts to save time.

Mix efficiently: Use an electric mixer to combine the cream cheese, sugar, and vanilla extract quickly.

Preheat the oven early: Start preheating the oven before you begin assembling the ingredients to save time.