New Mexican Sopapilla Pie

New Mexican Sopapilla Pie is a rich and indulgent dessert that puts a creamy twist on the traditional sopapilla. With layers of flaky crescent dough, a sweetened cream cheese center, a buttery cinnamon-sugar topping, and a generous drizzle of honey, this pie is a fusion of cheesecake and pastry perfection—all baked in one easy pan.

Why People Will Love This Recipe:

Easy to Make: Uses refrigerated crescent dough for a shortcut crust—no rolling pins needed.

Creamy & Crunchy: Combines a luscious cheesecake-style filling with a golden, buttery topping.

Family Favorite: Perfect for holidays, potlucks, and casual gatherings—especially in the Southwest.

Make-Ahead Friendly: Even better when chilled and served the next day.

A Sweet Spin on a Classic: Inspired by New Mexican sopapillas but baked as a no-fry treat.

Key Ingredients Overview:

Crescent Roll Dough: Acts as a soft, flaky crust on both the top and bottom.

Cream Cheese: Forms the rich and creamy filling.

Granulated Sugar & Cinnamon: Sweeten both the filling and topping, adding warm spice.

Butter: Helps create a rich, caramelized topping as it bakes.

Honey: Classic sopapilla finishing touch—drizzled over the warm crust for added sweetness and shine.

New Mexican Sopapilla Pie

Ingredients:

2 (8 oz) tubes refrigerated crescent rolls

2 (8 oz) packages cream cheese, room temperature

3/4 cups granulated sugar, for filling

1 teaspoon vanilla extract

¾ cups granulated sugar, for topping

½ cup butter, room temperature

1 teaspoon ground cinnamon

1/3 cup honey

Instructions:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray.

Prepare the bottom crust:

Unroll one tube of crescent roll dough into the baking dish, pressing the seams together to create a flat, even crust.

Make the cream cheese filling:

In a large mixing bowl, beat the cream cheese with an electric mixer for 3–4 minutes until smooth and fluffy. Add in 3/4 cup granulated sugar and the vanilla extract, and mix until fully combined.

Spread the filling:

Evenly spread the cream cheese mixture over the crescent crust, smoothing it all the way to the edges.

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Add the top layer:

Unroll the second tube of crescent dough and place it carefully on top of the cream cheese layer. Press the seams gently to seal.

Add cinnamon-sugar topping:

In a small bowl, mix together the softened butter, remaining 3/4 cup sugar, and ground cinnamon using a fork until crumbly. Sprinkle the mixture evenly over the top dough layer.

Bake:

Bake for 30–35 minutes, or until the top is golden brown and the crust is fully baked.

Finish and chill:

Remove from the oven and immediately drizzle with honey. Allow the pie to cool, then refrigerate for at least 1–2 hours before slicing and serving.

Recipe Notes for New Mexican Sopapilla Pie:

Let the Cream Cheese Fully Soften:
For the smoothest filling, allow the cream cheese to sit at room temperature for at least 30 minutes before mixing. Cold cream cheese will create lumps and make it harder to blend.

Seal Crescent Dough Seams Well:
Use your fingers to pinch together the seams of the crescent dough tightly so the filling doesn’t leak during baking and you get an even crust.

Spread the Cream Cheese Evenly:
Make sure the cream cheese mixture is evenly spread to the edges of the dish to avoid uneven baking or thin spots.

Use Real Butter for the Topping:
Real butter gives a richer, better-textured topping that melts and caramelizes nicely with the cinnamon and sugar. Avoid using margarine or butter substitutes if possible.

Adjust Sweetness to Taste:
If you prefer a less sweet dessert, you can reduce the sugar in the filling or topping slightly without affecting structure.

Chilling Is Important:
After baking, allow the pie to cool at room temperature first, then refrigerate for at least 1–2 hours. This allows the cream cheese to set and makes it easier to slice cleanly.

Don’t Skip the Honey Drizzle:
The warm honey ties everything together and mimics the traditional sopapilla flavor. Drizzle right after baking while the crust is still hot.

Serving Ideas:
Serve with a dollop of whipped cream, a sprinkle of powdered sugar, or a scoop of vanilla ice cream for an extra indulgent twist.

Storing Leftovers:
Store covered in the fridge for up to 4 days. The texture will stay soft and creamy, and the flavors actually deepen overnight.

Freezing Tips:
You can freeze slices individually after chilling. Wrap them tightly and thaw in the fridge before serving.

Nutrition Information

(Per Serving — Approx. 12 servings):

Frequently Asked Questions:

Is this an authentic sopapilla dessert?
Not quite! This is a baked dessert inspired by traditional sopapillas but uses crescent dough and cream cheese for a cheesecake-like twist.

Can I use puff pastry instead of crescent dough?
Yes, but the texture will be lighter and flakier. Adjust the baking time as puff pastry may cook faster.

Do I have to refrigerate it before serving?
Yes, chilling allows the cream cheese layer to firm up and makes it easier to slice cleanly.

Can I use reduced-fat cream cheese?
You can, but the texture may be slightly less creamy and rich.

How long does this keep in the fridge?
It keeps well for up to 4 days in the refrigerator, tightly covered.

What’s the best way to press the crescent dough?
Use your fingers or a small rolling pin to gently seal seams and spread the dough evenly to cover the dish.

Can I make it ahead of time?
Yes! You can make it a day in advance—it actually tastes better after chilling overnight.

Can I skip the cinnamon topping?
You can, but it’s a signature flavor in sopapillas. You could also try a streusel-style topping instead.

Can I drizzle the honey before baking?
It’s best to drizzle the honey after baking for the traditional sopapilla effect—sticky and shiny on top.

Can I freeze it?
Yes, freeze after baking and chilling. Wrap tightly and thaw in the fridge overnight before serving.