SOPAPILLA CHEESECAKE
This is a quick, easy and tasty dessert. A rich and creamy filling surrounded by a crispy cinnamon crust makes this a favorite for anyone who loves a sweets.
Provided by SAINTWIC
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
- Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
- Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 40.4 g, Cholesterol 40.9 mg, Fat 22.2 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 11 g, Sodium 403.1 mg, Sugar 27.7 g
EASY SOPAPILLA CHEESECAKE RECIPE
Inspired by the Mexican pastry, this easy Sopapilla Cheesecake Bar recipe is simple and quick with a crispy, cinnamony topping.
Provided by Kellie Hemmerly
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Preheat to 350°F.
- Unroll one can of crescent roll dough and press it evenly into the bottom of a 9x13" baking dish pinching the seams together if necessary.
- Using a hand mixer, beat together the cream cheese, vanilla, egg, ½ teaspoon cinnamon, and 1 ½ cups of the sugar in a medium bowl on medium speed until smooth and fluffy, approximately 2 minutes.
- Spread the cream cheese mixture evenly over the dough with a rubber spatula.
- Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough to cover the cream cheese and pinch the seams to seal.
- Pour the butter over the top of the dough and spread to coat.
- Whisk together the remaining sugar and cinnamon then sprinkle over the top of the dough to coat.
- Bake until the dough is cooked through and puffed up, about 50 minutes.
- Allow to cool for 30 minutes before cutting into 12 pieces.
Nutrition Facts : Calories 552 kcal, Carbohydrate 48 g, Protein 7 g, Fat 39 g, SaturatedFat 21 g, Cholesterol 120 mg, Sodium 551 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
SOPAPILLA CHEESECAKE BARS
Sopapillas -- puffy New Mexican pastries coated in cinnamon sugar and drizzled with honey -- were the inspiration for these bars of creamy cheesecake filling sandwiched between two layers of pastry.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 12 bars
Number Of Ingredients 7
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
- Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
- Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.
SOPAPILLA CHEESECAKE PIE
I make this to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!
Provided by CandelB
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
- Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
- Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 50.8 g, Cholesterol 61.4 mg, Fat 28.7 g, Fiber 0.1 g, Protein 5.6 g, SaturatedFat 15.1 g, Sodium 458.7 mg, Sugar 37.7 g
EASY SOPAPILLA CHEESECAKE
I am not a huge fan of baked cheesecakes but I can truly say this is the BEST I have ever had. It is so simple yet everyone thinks it's gourmet! I love that it is completely different than most traditional cheesecakes. Enjoy!
Provided by Amber C.
Categories Cheesecake
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and prepare a 9x13 pan with cooking spray.
- Mix cream cheese, vanilla and 1 c sugar until smooth.
- Spread 1 pk crescent rolls onto bottom of pan, press perforations to seal crust.
- Spread cream cheese mix on crust.
- Layer the 2nd pk crescent rolls on top of cream cheese mix.
- Melt butter and add 1/2 c sugar and cinnamon.
- Pour over top and bake for 30 minutes or until golden brown.
Nutrition Facts : Calories 411.9, Fat 23.1, SaturatedFat 12.8, Cholesterol 80.9, Sodium 363.2, Carbohydrate 46.5, Fiber 1.5, Sugar 27.9, Protein 5.9
BETH MOORE'S SOPAPILLA CHEESECAKE
This recipe came from the livingproofministries.com blogspot of Beth Moore. One of her favorites. An often requested recipe in the Texas area..... Great for those potluck dinners that you want to make a great impression!
Provided by nascarmom
Categories Cheesecake
Time 30m
Yield 1 9 x 13 pan, 12-20 serving(s)
Number Of Ingredients 6
Steps:
- In a 9x13 pan, unroll one can of crescent rolls and line them in the bottom of the pan.
- Flatten.
- Mix together the sugar, cream cheese and extract.
- Spread over crescent rolls.
- Unroll the other can and place crescent rolls on top of cream cheese mixture.
- Pour one half cup of melted butter over the top and sprinkle with the cinnamon sugar mixture.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 411.3, Fat 23.1, SaturatedFat 12.8, Cholesterol 80.9, Sodium 363.2, Carbohydrate 46.3, Fiber 1.4, Sugar 27.8, Protein 5.9
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