Sopapilla Cheesecake Hand Pies | Crazy for Crust
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Sopapilla Cheesecake Hand Pies

Cheesecake inside of a baked hand pie then dipped in cinnamon sugar. Like a sopapilla in pie form!

Ingredients

  • 4 ounces cream cheese — softened (low-fat is okay)
  • 3/4 cup sugar — divided
  • 1/2 teaspoon vanilla
  • 2 refrigerated pie crusts
  • 1 teaspoon cinnamon
  • 2 tablespoons butter
  • 2 ” round cookie cutter

Instructions

  1. Line two cookie sheets with parchment paper. Preheat oven to 350 degrees.
  2. Beat cream cheese with a hand mixer until no lumps remain. Mix in 1/4 cup sugar and vanilla.
  3. Unroll pie crusts, one at a time. Cut 2” circles of crust, re-rolling as needed.
  4. Place half the circles on the prepared cookie sheets. Spoon a little bit of the cheesecake mixture into the center. (I found it easiest to transfer the cheesecake mixture to a ziploc bag with the tip cut off, and pipe it on.) Place the remaining pie crust rounds on top of the filled ones. Use the tines of a fork to press and seal each pie.
  5. Bake for 12-14 minutes, until they begin to turn golden. Let cool for just a minute, until you can touch without burning your fingers, but they should still be hot.
  6. Meanwhile, melt butter in a microwave safe dish. In a separate bowl, stir together remaining 1/2 cup sugar and 1 teaspoon cinnamon.
  7. Take each still warm pie and brush with butter, then place in the cinnamon sugar and turn over a few times to thoroughly coat. Place on another cookie sheet lined with wax paper to cool.

Nutrition Information

Amount per serving (1 Sopapilla) — Calories: 124, Fat: 7g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 118mg, Carbohydrates: 16g, Fiber: 1g, Sugar: 7g, Protein: 1g