Sopaipilla Cheesecake Food

SOPAPILLA CHEESECAKE BARS

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.

SOPAPILLAS

Steps:

• For the sopapillas: Heat the milk and sugar in a small saucepan over low heat until the sugar melts and the milk is warm to the touch.
• In the bowl of an electric mixer fitted with a dough hook, add the flour, lard, baking powder and salt. Mix for 1 minute to incorporate the lard. With the machine running on medium, drizzle the warm milk mixture into the mixing bowl. Mix until a ball of dough forms. Cover with plastic wrap and chill the dough for at least 1 hour.
• When ready, heat 2 inches of vegetable oil to 385 degrees F in a Dutch oven. Line a baking sheet with paper towels.
• For the topping: Mix together the sugar and cinnamon in a medium bowl; set aside.
• Dust your work surface with all-purpose flour and roll the dough out to a 6-by-12-inch rectangle. It should be about 1/8 inch thick. Cut the dough into 2-inch squares and fry in batches of 6 until golden brown, about 1 1/2 minutes per side.
• Using a spider, remove the hot sopapillas from the oil to the paper towel-lined baking sheet. Sprinkle the cinnamon sugar over the sopapillas and toss to coat. Transfer to a serving platter and drizzle with honey. Serve warm.

SOPAIPILLA CHEESECAKE

Steps:

• Spread crescent rolls on bottom of 9x13 pan.
• Blend sugar, vanilla, and cream cheese.
• Spread cream cheese mixture on bottom layer of rolls.
• Take the other package of rolls and spread on top of the cream cheese.
• Sprinkle with mixture of 1/2 cup sugar, 1 teaspoons cinnamon and 1 stick of melted butter.
• Bake for 30 minute at 350 degrees.
• Cut in small squares.

CRESCENT SOPAIPILLA / SOPAPILLA CHEESECAKE

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.

SOPAPILLA CHEESECAKE

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.

EASY SOPAPILLA CHEESECAKE

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.

SOPAPILLA CHEESECAKE DESSERT

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat the cream cheese with 1 1/2 cups 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 the 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.
• Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

SOPAPILLA CHEESECAKE

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.

SOPAIPILLA CHEESECAKE

Steps:

• Preheat oven to 350.
• In an 8 x 11 dish, unroll 1 can of crescent rolls, making 1 solid layer.
• Cream together 1 cup sugar and cream cheese. Pour over crescent rolls.
• Unroll other can of crescent rolls to form top crust. Pour melted butter over top of crescent rolls.
• Sprinkle with cinnamon and 3/4 cup of sugar.
• Bake in 350 oven until crescent rolls are done.