Sopapilla cheesecake pie is a sopapilla cheesecake recipe that uses crescent roll dough as the crust and topping and features a simple cream cheese filling. Another recipe, cheesecake sopadillas, uses flour tortillas instead of crescent roll dough to create a cream cheese quesadilla.
For sopapilla cheesecake pie, cream together 2 8-ounce packages of softened cream cheese and 1 cup of sugar, and mix in 1 teaspoon of Mexican vanilla extract. Place a layer of crescent roll dough in the bottom of a baking dish, and spoon the cream cheese filling on top of it. Unroll the second can of crescent roll dough, and spread it on top of the cream cheese filling. Mix together 3/4 cup of sugar, 1 teaspoon of ground cinnamon and 1/2 cup of softened butter, and drizzle the mixture over the crescent roll topping. Bake the dessert at 350 degrees Fahrenheit for 30 minutes, and serve it drizzled with honey.
Another recipe suggests adding the zest from 2 lemons to the cream cheese filling. You can also sprinkle 1/4 cup of sliced almonds along with the cinnamon sugar mixture for added crunch and flavor. Substitute flour tortillas for the crescent roll dough, if desired. Spoon the cream cheese filling between two tortillas, and then cook the cream cheese quesadilla in a frying pan with butter and cinnamon sugar for three minutes on each side.