Inspired by the beloved Southwestern treat, this New Mexican Sopapilla Pie takes everything we love about traditional sopapillas—light and fluffy dough, warm cinnamon sugar, and a sweet honey drizzle—and turns it into an easy, sliceable pie that feels appropriate for any and all occasions. This layered treat combines rich cream cheese filling, flaky crescent roll dough, and the familiar flavors of cinnamon, butter, and honey. It’s easy to make, impossible to resist, and just the kind of recipe that earns a permanent spot in your dessert rotation.

This pie starts off with a base of crescent roll dough, pressed into a baking dish to form one solid crust. Next up is the cream cheese filling. Two packages of cream cheese are beaten until it’s light and fluffy, then sweetened with sugar, and a splash of vanilla. The creamy mixture is spread over the top crust and then topped with another layer of crescent dough.

A simple mixture of sugar, ground cinnamon, and butter gets crumbled across the top, melting in the oven to create a crispy, golden crown that’s every bit as satisfying as it sounds. Once the pie is fully baked, a drizzle of honey gives this treat the signature sweet and sticky finish of a sopapilla. Pop that baby in the fridge to set for an hour or two, then it’s time to dig in.

Whether you’re serving it up for a special gathering or just treating yourself to a favorite indulgence, this New Mexican Sopapilla Pie is a choice you can’t go wrong with. Give it a go the next time you’re in the mood for something sweet and let us know what you think!