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Sopapilla Cheesecake Variations

Welcome back! 

Today, we have some variations on our Sopapilla Cheesecake Bars recipe! Much as you can make different flavors of cheesecake, you can add your own variations to this interesting fusion recipe! Here, we have two versions of the dessert: one with jam or fruit preserves and one with peanut butter. They're both great and complement the cheesecake really nicely!

Sopapilla Cheesecake Variations

This one's with jam...
This one's with peanut butter.



Makes a 9" by 13" dish

Ingredients:

  • 2 cans (8 ounces each) Pillsbury crescent rolls
With jam/preserves:
  • 2 8-ounce boxes of cream cheese
  • 1/4 cup sugar
  • 2 eggs
  • 2 tablespoons cake flour
  • 1/2 cup fruit preserves (ours was a peach-mango-passion fruit combination)
  • 2 tablespoons butter, melted
  • 2 tablespoons coarse sugar
With peanut butter:
  • 2 8-ounce boxes of cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup peanut butter
  • 1/2 to 1 cup peanut butter chips
  • 2 tablespoons butter, melted
  • 2 tablespoons coarse sugar

Directions:

  1. In a bowl, mix the cream cheese with the sugar.
  2. One at a time, add in the eggs and mix thoroughly.
  3. For one with preserves: add in the cake flour and the fruit preserves and mix. For one with peanut butter, and the vanilla and the peanut butter and mix. Make sure the batter is smooth.
  4. Take one of the cans of crescent rolls and smooth it out on the bottom of the pan.
  5. Pour in the filling. If you're doing one with peanut butter, sprinkle the peanut butter chips on top now.

  6. Open the other can of crescent rolls, flatten it out, and put it on top, making sure it reaches evenly to the edges.
  7. Pour the melted butter evenly on top. Sprinkle the coarse sugar on top.
  8. Bake in the oven at 350°F for 30 minutes.

About the peanut butter one, since different brands of peanut butter can vary greatly, you'll want to see what your peanut butter is like to determine the other parts of the recipe. For us, our peanut butter was unsweetened (just peanuts and salt), so we added 1/2 cup of sugar. However, if you have sweetened peanut butter, you may want to decrease the amount of sugar accordingly so it's not overly sweet. Up to you! Of course, there are other variations you could do. These are just a couple that you can try, and they're great!

Addition!

To add on to this post, we made another version of this, this time using some homemade pineapple preserves. We used quite a lot of these preserves in this version, so we had to change the ingredients a little. Here's what it is for this one:

Ingredients:

  • 2 8-ounce boxes of cream cheese
  • 2 eggs
  • 2 tablespoons cake flour
  • 1 cup pineapple preserves
  • 2 tablespoons butter, melted
  • 2 tablespoons coarse sugar
The way you make it is pretty much the same, so just refer to the directions above. What's good is that whenever you have a pineapple that is really sour, you can turn it into a jam like this and then use it in recipes like this!


-Chefpo
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