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
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
SOPAIPILLA / SOPAPILLA CHEESECAKE
I got this recipe from a friend in Corpus Christi, TX. Not only is this yummy but very addictive!! Very easy to make
Provided by babygirl65
Categories Pie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- With one (1) can of crescent rolls, line the bottom of a 9 x 13 pan sprayed with Pam.
- Stretch dough and pinch holes closed to form a crust.
- Blend together, with mixer, softened cream cheese, 1 cup of sugar and 1 teaspoons vanilla.
- Spread cheese mixture evenly over the dough but not too close to the edges.
- Stretch the second can of crescent rolls over the cream cheese mixture to form a top crust.
- Melt oleo, blending in 1 cup of sugar and 1 teaspoons vanilla.
- Pour evenly over the crust and sprinkle generously with cinnamon.
- Bake at 350 for about 30 minutes until bubbling and bottom crust is slightly browned.
- Let cool and refrigerate before cutting into squares.
Nutrition Facts : Calories 446.6, Fat 23.2, SaturatedFat 10.2, Cholesterol 60.5, Sodium 406.6, Carbohydrate 54.2, Fiber 1.4, Sugar 35.1, Protein 6.5
CRESCENT SOPAIPILLA / SOPAPILLA CHEESECAKE
These sweeties puff like sopapillas and are great for breakfast or as a change from coffeecake! Cinnamon sugar can be made by combining 1 cup sugar to 2 TBS cinnamon.
Provided by Peace
Categories Breads
Time 1h
Yield 12-20 serving(s)
Number Of Ingredients 6
Steps:
- Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
- Flatten.
- Mix together the cream cheese, sugar and extract.
- Spread over the crescent rolls.
- Unroll the other can of crescent rolls and place on top of cream cheese mixture.
- Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
- Bake at 350 degrees for 30 minutes.
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SOPAPILLA CHEESECAKE BARS RECIPE - PILLSBURY.COM
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5/5 (410)Total Time 1 hr 20 minsCategory DessertCalories 440 per serving
- Unroll 1 can dough. Place in bottom of ungreased 13x9-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.
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4.9/5 (29)Total Time 1 hrCategory DessertCalories 552 per serving
- 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.
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4.4/5 (34)Total Time 45 minsCategory DessertCalories 229 per serving
- Combine the wet ingredients: Add the cream cheese to a bowl and mix a bit until the cream cheese is softened and smooth. Add the 3/4 cup sugar, egg, vanilla extract, salt and mix until smooth, about 3 minutes until the mixture is smooth and creamy and there are no lumps.
- Assemble the cheesecake: Unroll one package of crescent rolls into a 9x13 inch baking pan and line the bottom with the crescent dough. Pour the cream cheese mixture over the bottom crescent layer, spreading it evenly over the entire surface. Unroll the other package of crescent rolls and stretch it carefully over the filling.
- Form the crumb: Brush the melted butter over over the top. In a smaller bowl combine the 1/4 cup granulated sugar and the cinnamon, then sprinkle over the top of the cheesecake.
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