Sopapilla Cheesecake Hand Pies

Sopapilla Cheesecake Hand Pies might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 3g of protein, 12g of fat, and a total of 248 calories. This recipe serves 24 and costs 63 cents per serving. Many people made this recipe, and 9500 would say it hit the spot. If you have vanilla, cinnamon, low fat cream cheese, and a few other ingredients on hand, you can make it. It is brought to you by Crazy for Crust. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so amazing spoonacular score of 19%. Sopapilla Cheesecake Hand Pies, Lemon Cheesecake Hand Pies, and Oreo Cheesecake Hand Pies are very similar to this recipe.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Line two cookie sheets with parchment paper. Preheat oven to 350 degrees. Beat cream cheese with a hand mixer until no lumps remain.

2. Mix in 1/4 cup sugar and vanilla. Unroll pie crusts, one at a time.

3. 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.)

5. Place the remaining pie crust rounds on top of the filled ones. Use the tines of a fork to press and seal each pie.

6. Bake for 12-14 minutes, until they begin to turn golden.

7. 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.

8. Place on another cookie sheet lined with wax paper to cool.

Nutrition Information:

covered percent of daily need