Wednesday, February 29, 2012
Day 26: Sopapilla Cheesecake
I had never heard of a sopapilla. Then, I saw it pinned on Pinterest and the way everyone was raving over it, I just had to make it. Now I've made this twice and it brings tears to your eyes with every bite! It is amazing and ruining my diet!
What's a sopapilla? It's a South American pastry and it tastes like heaven!
It was deceivingly simple to make. Yeah, I could have made my own dough, and probably a few more things, but being able to use the pre-made Pillsbury dough made this recipe just 6 ingredients! Amazing!
You can easily change this recipe up a bit by adding any of a number of things. Like pie filling or Nutella. I've tried the Nutella one and it was just as good!
You can also substitute for the sugar (Splenda would be good) and use Neufchatel with little difference.
It's just a matter of spreading out your crescent dough in a 9x13 pan (or an 8x8 if you halve the recipe), then your cream cheese mix, then your other dough. Bake for 20-30 minutes and enjoy! Well, you do have to let this set up for a little, but I can't tell you how difficult that waiting is!
No way this recipe is healthy, but completely worth it!
2 cans Pillsbury crescent roll dough
2 8 oz packages cream cheese (softened)
1 cup sugar
1 tsp vanilla
1/4 cup butter (melted)
Cinnamon and sugar (to sprinkle on top)
1. Preheat your oven to 350 degrees F.
2. Unroll one can of dough into the bottom of an un-greased 9x13 pan. Press it so it covers the entire bottom.
3. In a large bowl, combine softened cream cheese, sugar, and vanilla thoroughly.
4. Spread the cream cheese mixture over the crescent roll dough in the pan.
5. Unroll and spread the remaining can of dough over the cream cheese mix.
6. Brush the melted butter over the entire top of dough and sprinkle the cinnamon and sugar.
7. Bake for 20-30 minutes.
8. Let rest for 30 minutes. You don't technically have to wait, but it's easier to slice into because the filling stays put better.