SOPAPILLA CHEESECAKE BARS
Sopapillas -- puffy New Mexican pastries coated in cinnamon sugar and drizzled with honey -- were the inspiration for these bars of creamy cheesecake filling sandwiched between two layers of pastry.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 12 bars
Number Of Ingredients 7
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
I love this dessert! Instead of digging through my books for the recipe to this yummy dish I went to check the recipe on Allrecipes. I never found it and it is great! A big hit at potlucks and ladies meetings. Enjoy!
Provided by Shelley
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 50.1 g, Cholesterol 81.9 mg, Fat 36.2 g, Fiber 0.3 g, Protein 7.4 g, SaturatedFat 19.2 g, Sodium 513.6 mg, Sugar 36.2 g
SOPAPILLA DESSERT
This is a classic fried dessert bread of Mexico. They're great hot out of the fryer and rolled in cinnamon sugar.
Provided by Ellin
Categories Bread Quick Bread Recipes
Time 35m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 30.6 g, Fat 12.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 381.7 mg, Sugar 6.3 g
SOPAPILLA BREAKFAST DELIGHT
I am visiting my mom and this recipe has been hanging on her fridge. It is a recipe that a co-worker of hers brought to work one day.
Provided by invictus
Categories Breakfast
Time 1h
Yield 32-48 squares
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In the microwave or saucepan, melt 1/4 cup of butter. Place in the bottom of a 13 x 9 inch baking pan. Place one tube of crescent rolls over the butter and press together to close the seams.
- Blend both packages of cream cheese with one cup sugar and spread over crescent rolls.
- Layer the other package of cresent rolls over the cream cheese, closing the seams.
- Melt the remaining 1/2 cup of butter and stir in the remaining 1/2 cup sugar. Spread over the the top of the crescent rolls. Sprinkle generously with cinnamon.
- Bake for 45 minutes and let cool slightly and serve warm.
SOPAPILLA
Provided by Food Network
Time 17m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Serving suggestions: honey, or beans, taco meat and pork, or New Mexican chili and cheese
- Mix the flour, baking powder and salt very well. Then add in the shortening and mix until well combined. Add 1 1/2 to 2 cups water and knead until you have a nice dough.
- With a rolling pin, roll out the dough to a 1/4-inch to 1/3-inch thickness and cut 4 to 5-inch squares or triangles of dough.
- Heat the oil in a large pan to 375 degrees F.
- Put the dough squares into the oil and carefully splash the tops, which will make the squares puff up. Flip and do this on the other side, until golden brown, about 1 minute per side.
- Eat warm with honey or make a stuffed sopapilla with beans, taco meat or pork, or smother with New Mexico chili and cheese and enjoy.
CRESCENT SOPAIPILLA / SOPAPILLA CHEESECAKE
These sweeties puff like sopapillas and are great for breakfast or as a change from coffeecake! Cinnamon sugar can be made by combining 1 cup sugar to 2 TBS cinnamon.
Provided by Peace
Categories Breads
Time 1h
Yield 12-20 serving(s)
Number Of Ingredients 6
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 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.
SOPAPILLA CHEESECAKE
Woohoo... this is so easy and SO delicious! A small serving goes a long way, but be prepared to serve up seconds just the same. With its sweet creamy center and crunchy sugary top, this is a wonderful dessert for any occasion!
Provided by Traci Coleman
Categories Cakes
Number Of Ingredients 6
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 BITES
Who doesn't love sopapilla cheesecake? These satisfy the craving, but are bite-sized morsels and faster to make because they're air fried!
Provided by thedailygourmet
Categories Desserts Cakes Cheesecake Recipes
Time 23m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat the air fryer to 370 degrees F (190 degrees C) for 8 minutes.
- Meanwhile, whip cream cheese, sugar, butter, vanilla, and cinnamon together in a small bowl with an electric mixer. Transfer mixture to a piping bag.
- Roll out crescent sheets on a clean work surface. Mark 2-inch increments lengthwise and widthwise with a ruler, making small squares. Pipe 1 to 2 tablespoons cream cheese filling into each square.
- Carefully lay remaining crescent sheet on top. Press dough around the filling. Use a pizza cutter to cut out the squares.
- Reduce air fry temperature to 340 degrees F (171 degrees C) and place a parchment round in the bottom of the air fryer basket. Place cheese cake bites into the basket and air fry for 8 minutes.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 14 g, Cholesterol 7.7 mg, Fat 7.3 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 196.7 mg, Sugar 6.6 g
SOPAPILLA CHEESECAKE PIE
I make this to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!
Provided by CandelB
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 50.8 g, Cholesterol 61.4 mg, Fat 28.7 g, Fiber 0.1 g, Protein 5.6 g, SaturatedFat 15.1 g, Sodium 458.7 mg, Sugar 37.7 g
SOPAPILLA (LITTLE PILLOWS)
A friend of mine gave me this recipe they are very popular here in Albuquerque NM..we eat them plain, with sugar and cinnamon, honey, stuffed with Spanish rice and other goodies...We just love them... Here is their history... People call them little pillows, but the name really means "holding soup." Sopapillas are one of...
Provided by JoSele Swopes
Categories Other Appetizers
Time 50m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, blend together the flour baking powder, and salt. With a pastry cutter (unless you are one of those, like my teachers, who always used their hands) cut in the lard or shortening. Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass.
- 2. Turn the dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky. Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.
- 3. Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out. Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer. Cut the dough into rectangles that are about 10-inch by 5-inch. Divide the triangle into a 5-inch squares, and then cut this into a triangle. NOTE: If you find the dough beginning to dry as you work with the remainder, cover this loosely with a some plastic wrap. Do not attempt to reform and roll the leftover dough scraps. They do not roll out well on the second try. You can cook these dough scraps along with the others, and they taste just as good.
- 4. Heat some vegetable oil in a large skillet or a deep fryer until the oil reaches about 400 degrees F. NOTE: Check the temperature of the oil with your digital cooking thermometer. Carefully slide the first sopapilla into the hot oil. Submerge the sopapilla under the oil. It should begin to puff immediately.
- 5. NOTE: For sopapillas, they either puff, or they don't puff. Their puff is what makes it a sopapilla - but don't despair as both can be eaten. If your sopapillas are not puffing properly, the temperature of the oil may need to be increased or decreased. Environmental changes in temperature and altitude can make setting the temperature tricky at times. Using a slotted spoon, turn the sopapilla over to brown the other side. Sometimes this can be difficult, as the sopapilla will want to stay on the side it was on. A little coaxing with your slotted spatula will help this. Hold it for only a moment, and it will adjust to the side it is on. Once both sides are browned, remove the sopapilla to a surface to drain (paper towels or a draining rack will both work). NOTE: Sopapillas can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
SUGAR-FREE CRESCENT SOPAPILLA CHEESECAKE
Great dessert for people with diabetes that love cheesecake! ***NOTE: to make the cinnamon topping mix a 1/2 cup of splenda and 2 tbsp of cinnamon together and sprinkle on the top.***
Provided by brandi.cheeks
Categories Brunch
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 871.6, Fat 51.5, SaturatedFat 28.7, Cholesterol 199.4, Sodium 1157.4, Carbohydrate 82.5, Fiber 6.8, Sugar 6.8, Protein 20.3
SOPAPILLA CASSEROLE
This recipe is amazing. My 10 year old son would eat the whole thing if I would let him. Everyone loves it!!!
Provided by 2863alvarez
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Roll out one can of cresent rolls into a 9 x 13 casserole dish.
- Mix cream cheese, vanilla and 1-1/2 cups sugar together.
- Spread over cresent rolls.
- Roll out second can of cresent rolls on top of the mixture.
- Pour melted butter on top.
- Sprinkle rest of sugar and cinnamon on top.
- Bake @ 350* for 30 to 35 minutes.
Nutrition Facts : Calories 672, Fat 44.7, SaturatedFat 25.5, Cholesterol 146.5, Sodium 589.8, Carbohydrate 61.5, Fiber 1.7, Sugar 39.1, Protein 8.6
APPLE SOPAPILLA CHEESECAKE
This is so good, espcially served warm with some ice cream on top.
Provided by brenda williams
Categories Fruit Desserts
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Grease 9 x 13 casserole dish.
- 2. In bowl combine cream cheese 1 cup sugar and vanilla. Mix well with electric mixer. In another small bowl, combine cinnamon and 1/4 cup sugar together and mix.
- 3. In bottom of casserole dish put 1 can of crescent rolls in bottom. Separate each section and put evenly to cover bottom of your dish. Spread cream cheese mixture evenly on top of crescent rolls. Add 1 can of your favorite pie filling and spread evenly on top. Finish with the other can of crescent rolls on top . Pour melted butter over top. Now sprinkle mixture of cinnamon and sugar on top generously on top. Bake for 35 minutes or until golden brown.
SOPAIPILLA / SOPAPILLA CHEESECAKE
I got this recipe from a friend in Corpus Christi, TX. Not only is this yummy but very addictive!! Very easy to make
Provided by babygirl65
Categories Pie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- With one (1) can of crescent rolls, line the bottom of a 9 x 13 pan sprayed with Pam.
- Stretch dough and pinch holes closed to form a crust.
- Blend together, with mixer, softened cream cheese, 1 cup of sugar and 1 teaspoons vanilla.
- Spread cheese mixture evenly over the dough but not too close to the edges.
- Stretch the second can of crescent rolls over the cream cheese mixture to form a top crust.
- Melt oleo, blending in 1 cup of sugar and 1 teaspoons vanilla.
- Pour evenly over the crust and sprinkle generously with cinnamon.
- Bake at 350 for about 30 minutes until bubbling and bottom crust is slightly browned.
- Let cool and refrigerate before cutting into squares.
Nutrition Facts : Calories 446.6, Fat 23.2, SaturatedFat 10.2, Cholesterol 60.5, Sodium 406.6, Carbohydrate 54.2, Fiber 1.4, Sugar 35.1, Protein 6.5
SOPAPILLA CHEESECAKE PIE
Make and share this Sopapilla Cheesecake Pie recipe from Food.com.
Provided by OneBusyMomma
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 449.5, Fat 23.1, SaturatedFat 12.8, Cholesterol 80.9, Sodium 363.5, Carbohydrate 56.4, Fiber 1.5, Sugar 37.8, Protein 6
SOPAPILLA CUPCAKES
A cinnamon sugary cupcake reminiscent of the deep-fried Mexican dessert!
Provided by MrsFisher0729
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
- Mix cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla extract, and lemon extract together in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill muffin cups 2/3-full with batter.
- Combine white sugar and 1 tablespoon cinnamon together in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
- Beat butter in a bowl using an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and 1/2 teaspoon cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency of frosting is reached. Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle honey over each frosted cupcake.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 46.2 g, Cholesterol 13.7 mg, Fat 11 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4.2 g, Sodium 217.6 mg, Sugar 39.2 g
SOPAPILLA CHEESECAKE
I acquired this recipe from Pillsbury and adore it! Crispy outside and creamy inside...to die for. Enjoy!
Provided by Vannessa Vazquez
Categories Cakes
Time 1h
Number Of Ingredients 6
Steps:
- 1. Using a 9 x 13 baking pan, unroll one package of Pillsbury® Crescent Recipe Creations® refrigerated seamless dough and line the bottom of the pan.
- 2. Mix together the cream cheese, sugar and extract.
- 3. Spread over the crescent rolls.
- 4. Unroll the other can of crescent rolls and place on top of cream cheese mixture.
- 5. Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
- 6. Bake at 350 degrees for 30 minutes.
SOPAPILLA CHEESECAKE PIE
Steps:
- 1. Preheat oven to 350F. Prepare 9x13" bakiing dish with cooking spray. 2. Beat the cream cheese w/ 1 cup of sugar and the vanilla extract in a bowl until smooth. 3. Unroll the cans of crescent roll dough, and use a rolling pin to roll each can into a 9x13" piece. Press one piece into the bottom of the dish. Evenly spread cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir togethe 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake. 4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 min. Remove from the oven and drizzle w/ honey. Cool completely in the pan before cutting into 12 squares.
SOPAPILLA CHEESECAKE
This is a quick, easy and tasty dessert. A rich and creamy filling surrounded by a crispy cinnamon crust makes this a favorite for anyone who loves a sweets.
Provided by SAINTWIC
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 40.4 g, Cholesterol 40.9 mg, Fat 22.2 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 11 g, Sodium 403.1 mg, Sugar 27.7 g
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