Monday, May 28, 2012

Sopapilla Cheesecake Cupcakes and Pie

I found this great recipe on I changed it just a bit to fit my pie pan instead of a 9x13 pan. But everything else is the same. The pie was so delicious that I turned it into a cupcake. Yum Yum!!

Sopapilla Cheesecake Pie

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature
  • 1/4 cup honey


  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a pie plate with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  3. Unroll one can of crescent dough and use a rolling pin to flatten it out so it fits into the pie pan.
  4. Evenly spread the cream cheese mixture onto the dough.
  5. Unroll the second can of dough and shape it using the rolling pin. 
  6. Place the dough on top of the cream cheese mixture.
  7. Stir together 3/4 cup of sugar, cinnamon, and butter. Spread the mixture over the dough.
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 it.

 Sopapilla Cheesecake Cupcakes

Servings: Makes 1 dozen cupcakes
  • 1 1/2 cups cake flour
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1 tsp cinnamon
  • 1/2 cup whole milk , room temperature
  • 1 1/2 tsp. pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter , room temperature
  • 3/4 cup sugar
  • 1 large egg , room temperature
  • 2 large egg whites , room temperature


1. Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
 2. In a medium bowl, whisk together flour, baking powder and salt; set aside.

3. In a small bowl, mix together milk and extracts; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Cheesecake Filling
  • 8 oz. package cream cheese (softened)
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract
  1. Combine cream cheese sugar and vanilla until well mixed.
  2. Place in a small baking dish and back at 350° for 20 minutes.

  •  1/3 cup sugar
  • 1/4 cup butter
  • 1/2 tsp. vanilla extract
  • 4 cups confectioners sugar
  • 2 sticks butter
  • 10 tablespoons heavy whipping cream
  • 2 tsp. vanilla extract
  • pinch of salt
  1. Combine sugar, 1/4 cup butter, and 1/2 tsp. vanilla in a bowl. Set aside.
  2. Combine confectioner's sugar and butter in a mixer until crumbly.
  3. Slowly add heavy whipping cream, extract, and salt until it is creamy.
  4. Mix in the sugar mixture.

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