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Recipes: Sopapilla Cheesecake (part 2)

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    Communities > Forums > Recipes
    Forum: RecipesReplies: 181, Views: 3,304
    AuthorContent
    roadrunner
    Hereford, AZ (Zone 8a)

    May 10, 2007 3:15 PM

    Post #3483546

    continued from :
    http://davesgarden.com/forums/t/521505/#new

    Part 1 had 312 Replies
    1,110 Views...

    You need to read Part 1 to get all the Variations of this recipe...YUMMY!

    Sopapilla Cheesecake

    2 cans crescent rolls (Pilsbury now makes one that is not perforatted...easier to use)
    1-8oz cream cheese
    1 c. sugar
    1 tsp. vanilla

    Spread crescent rolls on bottom of 9x13 pan. Blend sugar,
    vanilla, and cream cheese. Spread cream cheese mixture
    on bottom layer of rolls. Take the other package of rolls and
    spread on top of the cream cheese. Sprinkle with mixture of
    1/2 c. sugar, 1 tsp. cinnamon and 1 stick of butter (melted).
    Bake for 30 minutes at 350 degrees.

    (She cut it in small squares)

    Jo
    C & P from below...Thanks Kooger

    Sopapilla Cheesecake Fruit Variations
    apple pie filling
    apricot pie filling
    bananas and pecans (Bananas Foster)
    blueberries and raspberries
    cherries/cherry pie filling, delete cinnamon
    cranberry sauce
    lemon pie filling, delete cinnamon, add lemon zest
    pineapple, crushed, drained, small can
    pumpkin
    raspberry preserves
    strawberry jam

    Other Variations
    Hershey's syrup swirled in cream cheese
    homemade custard
    empanadas
    browned lb. pork sausage, chopped peppers, delete sugar, vanilla, cinnamon
    veggie pizza
    sausage and apples
    almond extract, delete vanilla extract
    topping - egg white, 1/2 c. chopped peanuts
    sausage, onion, gr. peppers, mushrooms, cheddar cheese, delete sugar, vanilla, cinn.
    wontons with sauce (1 c. plum jelly, 1 T. wine vinegar, 1 T. sugar)

    Method Variations
    top layer - use pastry cutter to make lattice top
    pre-bake bottom 5-10 minutes to avoid soggy bottoms
    use 2 (8 oz.) pkgs. cream cheese for a thicker filling
    chilled dough is easier to work with
    room temp or slightly nuked cream cheese can be mixed by hand

    Jo - feel free to C/P into top recipe post if you like.
    Laura



    This message was edited Jun 12, 2011 6:14 PM

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