Sopapilla Cheesecake Dessert Food

SOPAPILLA CHEESECAKE BARS

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.

EASY SOPAPILLA CHEESECAKE RECIPE

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.

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.

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.

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 PIE

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.

SOPAPILLA CHEESECAKE

Steps:

• 1. Spray 9x13" pan with non-stick cooking spray. Use one can of crescent rolls to line the bottom of the pan; stretch the dough and pinch the holes closed to form a crust.
• 2. Blend together the softened cream cheese, one cup of sugar and one teaspoon of vanilla. Spread mixture evenly over the dough, but not too close to edges. Stretch second can of crescent rolls over the cream cheese mixture to form top crust.
• 3. Melt butter and blend in one cup of sugar and one teaspoon vanilla; pour evenly over the crust.
• 4. Sprinkle generously with cinnamon, then bake at 360 for 30 minutes until bubbly and crust is slightly browned.
• 5. Let cool and refrigerate before cutting into squares.

SOPAPILLA CHEESECAKE

Steps:

• 1. Grease a 9X13 pan. Spread one can of crescent rolls on the botton of the pan. Whip together softened cream cheese (fruit if using), sugar and vanilla and spread over rolls. Top with the other layer of crescent rolls. Pour melted butter over the top and sprinkle with cinnamon sugar. Bake at 350 for 35-40 minutes or until golden brown.

SOPAPILLA CHEESECAKE DESSERT

Steps:

• 1. Beat cream cheese, sugar and vanilla in a bowl with a mixer. Set aside. Unroll and press 1 can of crescent roll dough in bottom of 13x9" glass baking dish. Spread cream cheese mixture on top evenly. Arrange second can of crescent roll dough on top of mixture to cover cream cheese. Melt stick of butter in microwave. Pour butter on top of crescent rolls. Sprinkle cinnamon-sugar mixture over all. Bake at 350 degrees for 35 minutes in preheated oven.

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 RECIPE | SOPAPILLA CHEESECAKE BARS

Steps:

• Preheat the oven 350° and have ready a well-greased 9x13" pan.
• Add the cream cheese, a 1/2 cup (1 stick) butter, 3/4 cup sugar, vanilla, 3/4 teaspoon cinnamon, and salt to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a handheld mixer and a large mixing bowl. Mix on medium-high speed for 3-4 minutes. Wipe down the sides of the bowl and mix until evenly incorporated. Set aside.
• Dust a work surface and rolling pin with flour. Roll out the first sheet of puff pastry to fit the pan and lay in the pan. Roll out the second sheet of puff pastry and set aside.
• Add the cream cheese filling to the pan and smooth over the top. Lay the second sheet of puff pastry over the top.
• In a small bowl, stir together 1/2 cup of sugar, 3/4 teaspoon cinnamon, and a generous pinch of sea salt. Drizzle the melted 6 tablespoons of butter evenly over the top of the puff pastry, and top with the sugar mixture.
• Bake at 350° for 35-40 minutes, until golden brown. Remove from the oven and allow to cool 1-2 hours before cutting into.

SOPAPILLA DESSERT

Steps:

• Heat 8 cups shortening in a deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, sift together flour, baking powder and salt. Cut in 2 tablespoons shortening until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together. Divide dough into 4 pieces and form each piece into a ball. Roll the balls into 8 inch diameter circles. Cut each one into 8 wedges. In a large bowl, mix together the cinnamon and sugar. Set aside.
• Fry the wedges until they puff up and turn light brown. Drain briefly, roll in the cinnamon sugar and serve hot.

SUGAR-FREE CRESCENT SOPAPILLA CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Using a 9 x 13 glass or metal baking pan unroll one package of crescent rolls and spread into bottom of pan.
• Mix together cream cheese, splenda, and vanilla.
• Spread over crescent rolls.
• Unroll second package of crescent rolls and spread over cheese mixture.
• Pour melted butter or margarine over crescent rolls and top with cinnamon mixture***.(see top for cinnamon mixture).