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Sopapilla Cheesecake Hand Pies on white parchment paper with cinnamon and straws with recipe title on top of image
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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!
Calories 124kcal
Author Dorothy Kern

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

  • Line two cookie sheets with parchment paper. Preheat oven to 350 degrees.
  • Beat cream cheese with a hand mixer until no lumps remain. Mix in 1/4 cup sugar and vanilla.
  • Unroll pie crusts, one at a time. Cut 2” circles of crust, re-rolling as needed.
  • 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.
  • 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.
  • Meanwhile, melt butter in a microwave safe dish. In a separate bowl, stir together remaining 1/2 cup sugar and 1 teaspoon cinnamon.
  • 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

Serving: 1Sopapilla | Calories: 124kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 118mg | Fiber: 1g | Sugar: 7g