Skip to main content

Sopapilla Cheesecake Bars

Welcome back! 
Today, we have a great dessert based off of the classic Latin American sopapilla! Sopapilla is traditionally just fried dough, and there are actually lots of different variations. In Tex-Mex cuisine, it's almost always eaten as a dessert and served with cinnamon and honey, which is the one that this recipe  is based off of. However, in New Mexico and Latin America, it's often eaten alongside the main meal or even as the main meal just like any bread-related product.

Sopapilla Cheesecake Bars


Makes a 9" by 13" pan

Ingredients:

  • 2 cans (8 ounces each) Pillsbury crescent rolls
  • 2 packages (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted
  • 1 tablespoon ground cinnamon
  • 1/4 cup sugar

Directions:

  1. Take your pan and lay a piece of parchment paper on the bottom.
  2. Take the first can of crescent rolls and flatten it. Put it into the pan and smooth it out, making sure it fills up to the edges.
  3. In a bowl with an electric mixture, mix the cream cheese. 
  4. One at a time, add the sugar, egg, and vanilla extract.
  5. Once that is mixed thoroughly, spread it evenly in the pan over the layer of crescent rolls.
  6. Take the other can and roll it flat. This time, try to get it as close to the size of the pan as possible before you put it on because you can't really stretch it much on the cream cheese mixture.
  7. Pour the melted butter evenly on top. Mix the sugar and cinnamon together and then sprinkle this on top.
  8. Bake this in the oven at 350°F for 30 minutes.

As mentioned before, sopapillas are often served with honey. This recipe is already rather sweet, as it combines the sopapilla with the cheesecake, but you could add some honey for additional authenticity. The taste really resembles that of a cinnamon roll, especially one with cream cheese frosting. However, the texture is different, this is more creamy and less dough-y. Overall, it's a great combination!

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...
Post a Comment
Read more

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Habanero Salsa

Welcome back!  Today, we have a fiery Habanero Salsa! Salsa is deceptively easy to make - just chop up a few ingredients and put it through a food processor - and if you do it yourself, you're able to get it to exactly the right consistency and flavor that you want. In this case, we were able to concoct a devilishly spicy salsa with a fresh habanero. Plus, this is so much fresher than the store-bought variety of salsa! Habanero Salsa Ingredients: 3 medium tomatoes (or Roma tomatoes), deseeded 1/4 small red onion 1 jalapeno 1 habanero Cilantro 1 tablespoon lime juice Pinch of salt Directions: Chop the tomatoes, onion, jalapeno, and habanero into rough chunks - not diced. Cut the cilantro so that there aren't any long stems. Add the chopped ingredients into a food processor along with the lime juice and salt. Pulse until the desired consistency is reached. This salsa is great by itself but it also is an amazing way to add an extra kick to guacamole or some Brisket Queso, and of ...
Post a Comment
Read more