This sopapilla cheesecake is easy to make, smells great while cooking, and tastes wonderful! I take this to potluck dinners, and it always gets rave reviews!
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 2 hours 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 12 cheesecake squares
Ingredients:
| cooking spray |
| 2 (8 ounce) packages cream cheese, softened |
| 1 ¾ cups white sugar, divided |
| 1 teaspoon Mexican vanilla extract |
| 2 (8 ounce) cans refrigerated crescent rolls |
| ½ cup butter, room temperature |
| 1 teaspoon ground cinnamon |
| ¼ cup honey |
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
- Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9×13-inch rectangle. Press one piece into the bottom of the prepared baking dish. Evenly spread cream cheese mixture on top, then cover with remaining piece of crescent dough.
- Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.
- Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.
- Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours 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, Saturated Fat 15.1 g, Sodium 458.7 mg, Sugar 37.7 g
This recipe was given to me by my Mexican “mom” Redi, the mother of an exchange student I went to school with. Ninive, the exchange student, and I became great friends while she was here in the US and I have been to Mexico several times to visit her family.
I loved the texture of Pay de Queso and requested it on every trip to Mexico. Redi happily obliged and gave me a copy of her family’s recipe.
Provided by: SmallRecipe.com
Categories: Main Meal
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 8
Ingredients:
| 2 cup(s) maria’s cracker (or graham) crumbs |
| 1/3 cup(s) butter, melted |
| 12 ounce(s) evaporated milk |
| 14 ounce(s) sweetened condensed milk |
| 3 – eggs |
| 1 tablespoon(s) vanilla extract |
| 8 ounce(s) cream cheese |
Steps:
- Preheat oven to 350*.
- Mix together the cracker crumbs and butter. Press mixture onto bottom and up sides of a 9″ pie plate. Refrigerate until ready to use.
- Beat together the remaining ingredients. Beat on med-high for about 1 minute. Pour into prepared crust.
- Bake 40-45 minutes, until the middle is almost set and jiggles slightly. Refrigerate 3 hours before serving.
- Serve plain, with fruit, or cajeta.
You’ve never had cheesecake bars like this. Inspired by the popular Mexican pastry, Sopapilla Cheesecake Bars are a cinnamon sugar cheesecake dessert featuring a sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust. These sopapilla bars are dangerously good, and dangerously easy to make. Don’t say we didn’t warn you!
Provided by: SmallRecipe.com
Total time: 1 hours 20 minutes
Prep time: 15 minutes
Yield: 12
Ingredients:
| 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) |
| 2 packages (8 oz each) cream cheese, softened |
| 1 1/2 cups sugar |
| 1 teaspoon vanilla |
| 1/2 cup butter, melted |
| 1 tablespoon ground cinnamon |
Steps:
- Heat oven to 350°F.
- Unroll 1 can dough. Place in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
- In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
- Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
- Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.
Nutrition Facts:
Calories 440 , Carbohydrate 43 g, Cholesterol 60 mg, Fat 5 , Fiber 0 g, Protein 5 g, Saturated Fat 15 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 30 g, TransFat 1/2 g
Provided by: SmallRecipe.com
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 16
Ingredients:
| 2 8 ounce packages original crescent rolls |
| 2 8 ounce packages cream cheese, room temperature |
| 1 stick or 1/2 cup unsalted butter, melted |
| 1 1/4 cup sugar, divided |
| 1 tablespoon vanilla |
| 1 1/2 teaspoon ground cinnamon |
Steps:
- Preheat the oven to 375 degrees F.
Spray the bottom of a 9 X 13 casserole dish with non-stick spray and lay out one package of crescent rolls on the bottom. Bake in the oven for 4 minutes and then remove. Place the cream cheese on top of the crescent roll and let it warm. Slowly spread the mixture over the top of the bread. In a bowl combine butter, 1 cup sugar and vanilla. Pour over the top of the cream cheese. Top with other package of crescent rolls. In a small bowl combine the rest of the sugar and cinnamon together. Sprinkle over the top of the crescent rolls.
Bake in the oven for 20-23 minutes.
People will rave over this super-easy cheesecake appetizer. I’ve made this recipe several times at parties, and people were so surprised it was low fat. Make it a day ahead for convenience, adding salsa just before serving. —Sandy Burkett, Galena, Ohio
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 24 servings.
Ingredients:
| 2 packages (8 ounces each) reduced-fat cream cheese |
| 1-1/4 cups reduced-fat sour cream, divided |
| 1 envelope taco seasoning |
| 3 large eggs, lightly beaten |
| 1-1/2 cups shredded sharp cheddar cheese |
| 1 can (4 ounces) chopped green chilies |
| 1 cup chunky salsa, drained |
| Tortilla chips or fresh vegetables |
Steps:
- In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.
Nutrition Facts:
Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
A simple cheesecake made with basic ingredients! Top with dulce de leche or your favorite cheesecake topping.
Provided by: SmallRecipe.com
Total time: 4 hours 45 minutes
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
| 1 – (8 oz) package cream cheese, softened |
| 1 – large egg |
| 1 – 12 oz can evaporated milk |
| 1 – 14 oz La Lechera condensed milk (sweetened condensed milk) |
| 1 1/2 – teaspoon Mexican vanilla |
| 2 – 9 inch store bought graham cracker crusts |
| dulce de leche, drizzled on top of cheesecake |
Steps:
- Preheat oven to 350 degrees. Blend the first 5 ingredients in a blender and blend until creamy.
- Place the graham cracker crusts on a baking sheet and pour the cheesecake batter evenly into both crusts.
- Cover the crust with foil (or see cooks note below) and bake for 30 minutes or until lightly golden brown on top. You want the middle of the cheesecake giggles just a bit because it will continue to cook as it cools.
- Insert a knife or toothpick to test if the cheesecake is done. When knife/toothpick comes out clean the cheesecake is done.
- Cool completely on a baking rack. Refrigerate for at least 4 hours before serving. Drizzle with dulce de leche (or top with your favorite cheesecake topping).
- Recipe yields: two – 9 inch cheesecakes