SOPAPILLA CHEESECAKE - A DELICIOUS CHEESECAKE THAT'S G…
You simply must try this delicious sopapilla cheesecake recipe! Learn more about this dessert and its Spanish heritage. Make it today!
Provided by Michelle Minnaar
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C / 350°F / gas mark 4.
- Grease a 9 x 13 inch (23cm x 33cm) pan with butter. Alternatively, use nonstick cooking spray.
- Unroll half the croissant pastry and line the bottom of the pan. You’ll need to press the seams together or use a rolling pin to shape it into the rectangular pan.
- For the Filling, beat the cream cheese and sugar until the mixture is light and creamy.
- Add the cinnamon, vanilla and egg and stir until everything is well incorporated.
- Slowly add the flour until the mixture thickens.
- Spread the filling evenly on top of the croissant pastry.
- Layer the remaining half of the croissant pastry on top of the filling. Yet again you’ll need to press the seams together or use a rolling pin to shape it into the rectangular pan. Close all the seams together so that you essentially created a type of closed pie.
- Before drizzling the cheesecake with the cinnamon topping, ensure the the cheesecake’s surface is totally flat. I.e. you don’t want a large, buttery puddle to form in the center of the cheesecake while cooking. In fact, you would like to the butter to roll down the sides to crisp up the pastry at the bottom to make this offbeat cheesecake to die for!
- For the Cinnamon Topping, give the sugar, cinnamon and butter a quick stir in a bowl, ensuring the sugar doesn’t dissolve because you want it to form a crunchy layer at the top.
- Proceed to drizzle the butter mixture evenly over the cheesecake.
- Bake for 30-40 minutes, or until the pastry has puffed up and turned golden brown. The bottom layer should be light golden in colour.
- Remove from the oven and let it cool completely before removing it from the pan.
- Place in the fridge to chill for at least 3 hours and preferably overnight.
- Cut into squares and enjoy.
Nutrition Facts : ServingSize A square, Calories 632 calories, SugarContent 35 g, SodiumContent 185.8 mg, FatContent 31.9 g, SaturatedFatContent 13.4 g, TransFatContent 0 g, CarbohydrateContent 93.1 g, FiberContent 26 g, ProteinContent 7.2 g, CholesterolContent 57.1 mg
SOPAPILLA CHEESECAKE BARS RECIPE - PILLSBURY.COM
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 Deborah Harroun
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- 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.
- 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 , CarbohydrateContent 43 g, CholesterolContent 60 mg, FatContent 5 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 480 mg, SugarContent 30 g, TransFatContent 1/2 g
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