Sopapilla Cheesecake Squares

Sopapilla Cheesecake Squares are like the perfect potluck dessert.  Delicious, easy, AND portable!

These are quick to make, and made even quicker if you are lucky enough to find crescent roll dough sheets.  It is hit and miss for me, one day there are what seems like millions of cans in the refrigerated section, but half the time there are none.  It only takes a few seconds to press the cut sheets back together, so either one works.

If you like your topping a little less thick, just reduce the butter by a couple of tablespoons.  Just make sure you cover it completely with sugar and cinnamon.  Either way, just keep sprinkling the sugar and cinnamon over the top until there are no more puddles of butter.  Basically, you want to make sure that your butter has absorbed as much sugar as possible.

While these can be eaten warm, I don’t find the flavor is at its best during this time.  Besides, it will be far too messy to eat with your hands.

I store mine at room temperature, I have never gotten sick nor have I had reports of people getting sick after eating these.  In my mind, these are no different than any coffeecake I have purchased with a cream cheese filling……….. I buy those at room temperature, except I have zero idea how long they have been sitting at room temperature.

I have never had Sopapilla Cheesecake Squares in my possession longer than 48 hours, so I have to imagine that is no longer than the above mentioned coffeecakes.  If you feel the need to store these in the refrigerator, feel free to do so.  I have done it, I just think they taste better at room temperature.

This recipe has been adapted from the recipe found online at Pillsbury.

Sopapilla Cheesecake Squares
16 ounces cream cheese, softened
2 cups white granulated sugar, divided
2 teaspoons vanilla
2 tubes refrigerated crescent rolls
8 tablespoons butter, melted
1 tablespoon ground cinnamon

Preheat oven to 350 degrees F.

Spray 9 X 13 pan with baking spray.

Unroll one package of crescent rolls into prepared pan.

Press seams together, if not using uncut crescent sheets, evenly press dough out to edges of pan.

With a mixer, cream together cream cheese, 1 cup of sugar, and vanilla. Reserve remaining sugar for topping.

Pour cream cheese mixture over the crescent dough in the pan.

Spread evenly over dough.

Unroll second container of crescent roll dough and place on top of cream cheese mixture.

Carefully stretch dough out evenly.

Spread butter over top layer of dough.

Mix remaining cup of sugar with cinnamon.

Sprinkle evenly over melted butter.

Place in preheated oven and cooking until top is bubbling and browned, about 30 minutes.

Remove from oven and cool completely before cutting into bars.

http://peartreekitchen.com/sopapilla-cheesecake-squares/

Other Mexican Inspired Recipes

 

Sopapilla Cheesecake Squares - Easy but delicious recipe for cream cheese filled, cinnamon sugar treat.

Cherry Coffeecake

I have been on a cherry recipe kick lately.  Everyone seems to love cherry anything!  Cherry Coffee Cake is no exception to this rule.

Cherry Coffee Cake is always a welcome morning addition.  I hate to admit it, but we even have this sometimes in the hours between dinner and bedtime.  It goes great with coffee or a glass of milk.  The leftovers are best sent off to work with someone so that it is no longer hanging out at your house.

It does not have to be made with cherries though, any pie filling can be used as a replacement.  If you choose to use another flavor, you might want to omit the almond extract in the cake batter.  Cinnamon would be a much better flavoring for apple and blueberry.

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Angel Food Layer Cake

Angel Food Layer Cake has a creamy middle layer of cream cheese.  Topped with cherries makes a beautiful presentation.  Other pie fillings can be used to fit your own tastes, I just prefer the stunning contrast of the white and red.

This can be made with either a box mix or by making your own.  I use a box mix because I hate the thoughts of wasting so many egg yolks or looking for a use for them.

There is no rule that says you must bake and angel food cake in a tube pan.    It can be made in a 9 X 13.  It will take less time to bake and it will require some patience and gentle effort to get it out of the pan.  In retrospect, I probably should have used parchment paper or wax paper on the bottom of the pan.

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Cream of Coconut Cake

I have been making one version or another of this cake for so long now that I couldn’t even begin to tell you where or when the idea originated.

Coconut Cream Cake is a fairly rich dessert.  It’s similar to a tres leche cake, except it uses cream of coconut as one of the components.  This one is also served right from the pan you baked it in, which can be a blessing for folks like me who can hardly get a small cake out of a pan in one piece.

cream-of-coconut-cake-body4

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Moist Carrot Cake

Moist Carrot Cake, my daughter hates the word moist, as do many people, but there is no other way to describe this carrot cake.  OK. Maybe delicious also describes it, or decadent, or even irresistible.

Carrot cake seems to be popular around Easter and spring, but we love it in our house any time of the year.  Besides, carrots are available year-round right?  People serve glazed carrots year-round, I have even seen them on Thanksgiving and Christmas meal tables.

I do not recall the first place I found this recipe.  It has been in my recipe folder for quite some time though, as it is well stained with I assume oil, applesauce, vanilla, and anything else that might have been near the paper when I make this.  It is also filled with written notes.  Many crossed off and updated with the changes I have made over the years.

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White Wedding Cake

This isn’t really a wedding cake, although I suppose you could cook it in layers and turn it into a wedding cake.  Cake decorating is not something I excel at.  We just call it wedding cake because that is the flavor I have always tried to recreate.  You know, that simple white cake with white icing that were once very common at weddings.  Many internet bakers claim they use variations of this recipe for wedding and birthday cakes.

I was saving this recipe for a white cake until I had enough time and gumption to make one of every recipe I have used over the years and doing a taste test.  It didn’t mean I could not bake one in the mean time though, so I did and made one simple change to the only recipe I have used in the last 5 years or so and Andy declared it the best wedding cake I have made yet.

His first question was, “Is this recipe going on the blog?”  When I told him no, he was adamant that it really needed to be there.  He kept saying over and over it was the best one yet and I need to use this recipe from now on.  I told him this is the same recipe I always use.  “No, it’s not, there is something different and it’s really good.”

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No-fail Fruit Cobbler

We rarely had dessert growing up unless it was a special occasion or Sunday lunch. However, I do remember occasionally, on a random Saturday night, my mom would whip up this cobbler as a treat. It was always a very welcomed surprise.

This cobbler is truly, endlessly versatile. You can use any fruit, it can be made any size, and you can customize it any way you want.

The fruit can be canned, frozen, or fresh. My sister-in-law even made one with a can of pie filling and said the results were tasty. My family’s preference has always been a can of fruit cocktail or peaches. Ron and I have done some experimenting and our new favorite is frozen blackberries, often with extra sugar sprinkled on top of the cobbler right before it goes in the oven for some extra crunch.

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Pineapple Sheet Cake

This Pineapple Sheet Cake recipe was given to me by a co-worker after I requested it. She had brought this cake to work and I had been lucky to have gotten a small taste of it. Like any work potluck, the last one in is lucky to get a taste of anything, so even small tastes are appreciated.

I am so grateful someone did leave a small taste.  Pineapple Sheet Cake was a unlike any cake I had ever had before and I wanted to make it at home so Andy could try some.

My co-worker presented me (and a few others) with photocopies of an old hand-written recipe card. The ingredients are common but this is so worth making. It’s now one of our favorite desserts.  The neighbors love this one too!  Sometimes old fashioned, simple, honest foods are the best.

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Not Your Ordinary Strawberry Shortcake

My grandparents always had a vegetable garden. Not just a backyard garden, I swear they had at least half of an acre. When I was a kid I thought they had a farm instead of a garden. Planting season was a family affair in the spring. My grandparents had 6 children and 14 grandchildren. I recall heated conversations about which tomato plants needed to go in the ground and how many. I don’t know how many ever got planted, I just know there was enough for the entire family to get their fill. No summer meal was complete at anyone’s house without juicy ripe red or yellow tomatoes and hot buttered corn on the cob.

Planting weekend usually ended with a crappie fish fry. Except I don’t recall fish being fried, I remember grills being covered in small fish and the rush to get the little ones to cram pieces of white bread down their throats when they swallowed a bone. That was supposed to make sure no bones poked through their throats. Bless their little hearts.

The best part of their garden was the strawberries they would grow. I could never eat the fresh ones since I would break out into hives whenever I tried to eat them, any strawberry really. But once they had been macerated or frozen I could eat them. Lucky for me, their freezer was always full of frozen strawberries.

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