Inspired by the renowned Southwestern dessert, this New Mexican Sopapilla Pie combines everything we love about classic sopapillas—light and fluffy dough, toasty cinnamon sugar, and a sweet honey drizzle—into an easy, sliceable pie that feels right for any and all situations. This tiered delight features a rich cream cheese filling, flaky crescent roll crust, and the comforting scents of cinnamon, butter, and honey.

It’s simple to prepare, irresistible, and the type of recipe that will earn a permanent spot in your dessert rotation. This pie begins with a base of crescent roll dough squeezed into a baking dish to make a single solid crust. Next comes the cream cheese filling. Beat two packages of cream cheese until light and creamy, then add sugar and vanilla. The creamy filling is spread over the top crust and then covered with another layer of crescent dough.

A simple mixture of sugar, ground cinnamon, and butter is crumbled over the top and melted in the oven to form a crispy, golden crown that’s as delightful as it sounds. When the pie is completely baked, a drizzle of honey adds the typical sweet and sticky finish of a sopapilla. Put that baby in the fridge for an hour or two, then dive in.