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Recipes: Sopapilla Cheesecake (part 2)

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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
The_Wonder_Downunder
Melbourne, Victoria
Australia

May 10, 2007
6:47 PM

Post #3484131

hey thanks for that!
I know what you are talking about now but we dont have anything like that in australia,
we can go to the bakery and buy them already made. we call them crossoints (probale not spelt right) but not uncooked.
hmmm sounds divine too!

oh i am so jelous that you guys get to go to RU. one day RR one day.

darius

darius
So.App.Mtns.
United States
(Zone 5b)

May 10, 2007
6:49 PM

Post #3484143

Jo, I made 2 pans of the sopapilla cheesecake for the NC/SC RU last weekend. BIG hit and I directed several folks here for the recipe.
The_Wonder_Downunder
Melbourne, Victoria
Australia

May 10, 2007
6:55 PM

Post #3484161

the cresesent rolls are uncooked right?
Maria
Rehoboth, MA
(Zone 5a)

May 10, 2007
6:56 PM

Post #3484167

downunder, we call it croissant too if bought in a bakery
The_Wonder_Downunder
Melbourne, Victoria
Australia

May 10, 2007
7:05 PM

Post #3484200

oh, hahahahahahahahah

maybe the bakery will let me buy some uncooked?
thats the idea isnt it? to put the pastry in uncooked?
of course, i could try and make it myself...waaaaaaaaahahahahaha no, better not.
knolan
Sugar Land, TX
(Zone 9a)

May 10, 2007
7:16 PM

Post #3484230

I am making this recipe tomorrow! Can't wait.
roadrunner
Hereford, AZ
(Zone 8a)

May 10, 2007
7:17 PM

Post #3484231

IF you cook as good as you "drive Bobby"...*shudder*...LOL

Darius...I'm glad they liked them...which fillings did you use? Jo

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

May 10, 2007
7:51 PM

Post #3484327

Down_under,

Can you buy some kind of "Flake Pastry" dough in Australia?

I think any kind of yeast type biscuit dough would work.

The Crescent Rolls here are put out by Pillsbury. A most common brand of all kinds of things. The containers have uncooked dough inside all rolled up. The triangular sections are perforated so you can easily tear them apart and roll them in a croissant-type of a roll as you can see on the picture I posted. For the Sopapilla cheesecake, you just keep all the dough intact.

Don't give up! I am sure you can find something...or make your own. There are plenty of recipe sites on the Web.

Gita
bsavage
Dolores, CO
(Zone 5b)

May 10, 2007
9:12 PM

Post #3484566

JO, you and your sopapilla cheesecake really contribute to conversation! So, why is it called "sopapilla cheesecake"?

Brenda
got2Bgreen
Coast range of, OR
(Zone 8b)

May 10, 2007
9:47 PM

Post #3484724

Wonder - can you get puff pastry in the freezer section of your food market? I'll bet that would work.
treelover3
Minneapolis, MN
(Zone 5a)

May 10, 2007
10:08 PM

Post #3484820

I always pre-bake the bottom layer of crescents for 10 minutes prior to adding the cream cheese mixture. I let them cool a bit before I add the cream cheese. Once everything is together I bake for 35 minutes.
Mike
The_Wonder_Downunder
Melbourne, Victoria
Australia

May 12, 2007
12:27 AM

Post #3488079

ahhhh yes i can! you think that will work??
I will try it... its not exactly the same but it could work! maybe i will try the prebake as well... hmmm

RR what ever do you mean! lol

it sounds soooo good. I am familiar with the brand name but we dont get it out here. so much cool stuff in the U.S that we dont get and they wont let it in the country!!!!
we have an 'america shop' out here that i go to on occasion as my husband is from C.A.
I tell you girls, if you had the money you could open one down here and make a killing!
Its the only one around and ALL the americans go to it, and there are a lot migrating out here, and many australians who have grown to love the products. becuase of quarantine restrictions they dont get certain things anymore. Just when i grew to love STOVE TOP STUFFNG!! how good is that stuff!!! mmm sugar daddies...maple nuts...*drool*... jolly ranchers...risa roni...ranch dreeeeessssiinnnggg... and your soda rocks! not as sweet or bubbly as ours.

however the prices? well, one box of cherios? $15! rice a roni? $6! One bottle of clamato, yuk but hubby like it $17!!!!!!! hence not going there much unless its a birthday or somehting. all the things he loves, beef jerky, and OMG MRS BUTTERWORTHS!!! how good is that! $12 a small bottle...

I tell you, they are flat out all the time. people go in and spend like $700 a pop! its a roaring business. wish there were more for some competition and maybe it would bring down the prices?

anyway.. enough drooling and onto the cheesecake!
roadrunner
Hereford, AZ
(Zone 8a)

May 12, 2007
12:53 AM

Post #3488177

Wonder...did you ever get any GRITS? They wouldn't let me send any to OZ or England...grain don't ya know!
bsavage
Dolores, CO
(Zone 5b)

May 12, 2007
1:04 AM

Post #3488223

You know what's funny about that, Wonder, is that my husband-to-be is British, so we go to the British store here, and pay a fortune for goodies from England! You have a brilliant idea there, opening an American Store!

Brenda
The_Wonder_Downunder
Melbourne, Victoria
Australia

May 12, 2007
3:40 AM

Post #3488788

RR, naw they wont let us import them, as you said grains! and the stove top went by the wayside too as it had chicken product! go figure!

yes savage, if i only had the money!

they love to rip us off dont they!

JuJu55

JuJu55
Jasper Co., MO
(Zone 6b)

May 12, 2007
11:30 PM

Post #3491007

I think sound like begin 'Paula Deen!' (about grits) Love it so goody yum!
knolan
Sugar Land, TX
(Zone 9a)

May 12, 2007
11:56 PM

Post #3491071

My daughter and I just made the sopapilla cheesecake. This recipe is getting laminated! Yum!
roadrunner
Hereford, AZ
(Zone 8a)

May 13, 2007
12:12 AM

Post #3491117

What filling did you use? Jo
knolan
Sugar Land, TX
(Zone 9a)

May 13, 2007
12:46 AM

Post #3491194

I followed the original recipe and used the cream cheese, sugar and vanilla. I'll try other fillings in the future. It was so delicious. I can't keep my DH out of it!
Melissa_Ohio
Southwestern, OH
(Zone 6b)

May 14, 2007
7:28 AM

Post #3495281

wonder DU
what about the pork flavored stovetop?

do they open up your packages and check them? 12.00 would buy several bottles of Mrs. Butterworths on sale... big bottles too!
The_Wonder_Downunder
Melbourne, Victoria
Australia

May 14, 2007
11:12 PM

Post #3497489

melissa, they stopped all stove top and anything else that was in the container that was shipped to the store!

as for the mrs butterworths, my husband is horiffied as he says the same as you!
haighr
Hagerstown, MD
(Zone 6a)

February 21, 2008
2:39 PM

Post #4568199

Well, I have been reading these since the first post and can't believe I just found this thread.

Want to try this myself after all these rave reviews, but have 2 questions.

Do I use 1 or 2 pkgs. of 8oz. cream cheese?
Are you talking about 2 - 8oz. pkgs of crescent rolls?

Can't wait to try this out and am thinking it will be a fabulous treat prior to the soon to be upon us family Easter Egg hunt.

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

February 21, 2008
2:46 PM

Post #4568226

Haighr,

If you go to the very top post here the recipe is pretty clear.
1-8oz, Cream Cheese
2-cans of Crescent Rolls. One for the bottom--one to put on top.

Have you read through all the original posts? There were so many variations people were doing with this recipe--even filled with meat. People were posting photos and everything.

I have made this "cheesecake" with the cherry pie filling on top of the cream cheese, and it is truly good.

Gita
haighr
Hagerstown, MD
(Zone 6a)

February 21, 2008
2:50 PM

Post #4568244

Yes, I have read both of the other posts top to bottom and that is why I am a bit unclear. In one there was a recipe posted with 2 pkgs. of cream cheese.
The photos are quite helpful the one of the Pillsbury Rolls got my attention as they were 8oz containers.
Hence my questions. What size can of rolls (6 or 8 oz.?) and use 1 or 2pkgs of cream cheese? Perhaps they were using 4oz. pkgs of cream cheese in that particular post - that's why am unclear?
This message was edited Feb 21, 2008 9:55 AM

This message was edited Feb 21, 2008 9:57 AM

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

February 21, 2008
3:12 PM

Post #4568317

I have never seen anything but an 8oz roll of Crescent Rolls. This has 8 rolls in it.
I think 2-8oz packs of Cream Cheese is just to make more filling. Just one option if you want to double the filling.but. Of course, I would double the sugar and vanilla too if you choose to use two.
For starters, I would just make it as it is above--using ONE package. Then you can start experimenting with the other options. It is delicious any way you make it!

Gita
roadrunner
Hereford, AZ
(Zone 8a)

February 21, 2008
3:14 PM

Post #4568324

Haighr...I use 1 8 OZ cream cheese...and 2 pkgs of crescent rolls...the regular size...I did use the larger size once...but it gave me too much bread.

You can cut down on the fat by using the Lite cheese and the Lite rolls.

I have also cut the butter/oleo down to 2/3 stick. Jo
haighr
Hagerstown, MD
(Zone 6a)

February 21, 2008
3:29 PM

Post #4568393

Thanks you guys.
Oleo, oh no, same thought you had Jo about
Quoting: If God wanted us ...

I like my cholesterol so think I'll try the whole stick of Land of Lakes for the first batch!
Moby
Lincoln, NE
(Zone 5b)

February 21, 2008
3:52 PM

Post #4568486

LOL Margerine isn't allowed in my house. Glad I'm not the only 'butter snob' around. :)
Maria
Rehoboth, MA
(Zone 5a)

February 21, 2008
4:57 PM

Post #4568713

Butter is butter, there is nothing in this world that could take the place of it. I am a natural food snob, lol
treelover3
Minneapolis, MN
(Zone 5a)

March 2, 2008
6:16 PM

Post #4612892

I use the larger size crescent rolls and 2 - 8 oz pkgs of cream cheese. I also use almond extract (one tsp per 8 oz pkg of cream cheese) and everyone raves about this dessert. I like the larger size rolls because they are easier to use than the smaller rolls. I use lite cream cheese whenever I make this.

One of my friends told me to NEVER make this dessert ever again (only because once you start to eat it, you can't stop).

kooger

kooger
Oostburg, WI
(Zone 5b)

March 2, 2008
8:38 PM

Post #4613348

Here's a chuckle for all... when I had a bad fall 3 weeks ago, the ambulance crew went thru the kitchen to the basement to pick me up and one of the gals grabbed a sopapilla bar are on the way thru. She told me how wonderful it tasted. lol (the lady I was staying with is also on the ambulance crew so the gals all knew her well, so felt comfortable grabbing a treat :)
roadrunner
Hereford, AZ
(Zone 8a)

March 2, 2008
10:08 PM

Post #4613595

It's so funny...but after church today we had a Baby Shower for a gal that has 2 little girls...and has had twin boys...we got to talking about upcoming events and I was asked to bring this to a Wed. night event!! Jo
bsavage
Dolores, CO
(Zone 5b)

March 3, 2008
12:43 AM

Post #4614159

Jo, your sopapilla cheesecake is legendary!!!
roadrunner
Hereford, AZ
(Zone 8a)

March 3, 2008
4:19 AM

Post #4615157

Besides that it's GOOD!! LOL Jo
deanna8
Raeford, NC

March 13, 2008
8:21 AM

Post #4657638

It is also called Williamsburg Bread My daughter makes it and it is exactly the same recipe. It is so good. Deanna
iamakylady53
Louisville, KY
(Zone 6a)

March 15, 2008
4:27 AM

Post #4666119

Good Glory Be!...I made this today with the pineapple filling. Took it to work. Luckily, they didn't eat the pan!
It was clean, possibly someone licked it clean?
LOL It is delicious. Now I have to make another one because a few didn't get a piece.
Marylyn_TX
Houston, TX
(Zone 9a)

March 15, 2008
4:50 AM

Post #4666180

I made the recipe with just 8 oz of cream cheese and topped it with sausage, onion, green pepper, mushrooms, and cheddar cheese for a brunch. It went very very well! (I left out the sugar and vanilla.) We also made it with raspberry preserves, which was great. I'm going to try pumpkin on it next... I'm just waiting for the next potluck thing so I have an excuse to make it again. LOL
roadrunner
Hereford, AZ
(Zone 8a)

March 15, 2008
9:36 PM

Post #4668252

Deanna8...Yes, My neice in the Richmond, VA area called it Williamsburg Bread also...as as Shakespere said...What's in a name...?
ha...glad to hear it turned out well. Jo

kooger

kooger
Oostburg, WI
(Zone 5b)

March 16, 2008
3:21 AM

Post #4669325

Ok, I have no life so I compiled a list of variations from thread #1 and #2...

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
roadrunner
Hereford, AZ
(Zone 8a)

March 16, 2008
3:46 AM

Post #4669405

Kooger...wonderful job...I'll print it out and keep it on hand. Thanks. Jo

kooger

kooger
Oostburg, WI
(Zone 5b)

March 16, 2008
7:07 AM

Post #4669833

You're welcome! :) I was too tired to do anything constructive and wanted a list myself so ... voila! Then I found some energy around 11 pm and have been unpacking and sorting till now. I will regret this, I'm sure. Need to be up at 8:30. I am a dummy!
RDT
Crossville, TN
(Zone 6b)

March 16, 2008
2:34 PM

Post #4670299

Thanks Laura. I thought of doing this but never had the time.
Linda

kooger

kooger
Oostburg, WI
(Zone 5b)

March 16, 2008
2:37 PM

Post #4670308

YW! :)
digger9083
Dahlonega, GA

August 11, 2008
1:37 AM

Post #5397111

wonder how much weight i'm gonna gain on this forum . tomato pie first , now this . lordy , yall are gonna kill me . sally

kooger

kooger
Oostburg, WI
(Zone 5b)

August 16, 2008
5:39 PM

Post #5422838

Made a pan Thurs afternoon - yum, yum! I only had one piece, company ate the rest, which is a good thing! :)
dmac085
Greensboro, NC
(Zone 7a)

September 3, 2008
1:35 AM

Post #5500729

Making the original recipe tonight to take to work with me tomorrow. Thought it would be a nice treat...although I heard we're having "company" tomorrow which always throws your day off (company big shots are in town). I think I'll plate them so I can leave a few here for me:lol:

kooger

kooger
Oostburg, WI
(Zone 5b)

September 6, 2008
2:26 PM

Post #5515736

Good plan! I made a pana few weeks ago for a family get-together and ended up with nada to take home. Shudda plated! :)
dmac085
Greensboro, NC
(Zone 7a)

September 6, 2008
3:48 PM

Post #5516062

Well, I got lazy and after I snatched my 4 pieces (that was my dinner:lol:) I just covered the pan and took it into work. None of the foodies there minded. They understand the concept of quality control:lol:

kooger

kooger
Oostburg, WI
(Zone 5b)

September 6, 2008
3:55 PM

Post #5516085

sounds like a good dinner! (but I can't manage more than one piece at a time... lol)
dmac085
Greensboro, NC
(Zone 7a)

September 6, 2008
4:01 PM

Post #5516109

Well, the first one was so warm I think I lost a layer of skin on the roof of my mouth! =) I spread the other three out over about 4 hours with some coffee. Slept like a rock despite all the sugar and caffeine--must have been the butter that put me down;)

kooger

kooger
Oostburg, WI
(Zone 5b)

September 6, 2008
4:11 PM

Post #5516140

ahhh, yup, I could do the spreading out between 4 hours just fine (and watch me spread out!?! lol) yum, yum...
roadrunner
Hereford, AZ
(Zone 8a)

September 6, 2008
5:04 PM

Post #5516362

Ya'll make me want to make one!! LOL Jo
dmac085
Greensboro, NC
(Zone 7a)

September 6, 2008
5:17 PM

Post #5516406

Me too! I need to buy stock in Pillsbury and Philly Cream Cheese and THEN start bumping this thread:lol:
roadrunner
Hereford, AZ
(Zone 8a)

September 23, 2008
3:09 PM

Post #5588966

I finally cut and pasted Kooger's info to the above recipe...now this is the best one to print out. Jo
treelover3
Minneapolis, MN
(Zone 5a)

April 21, 2009
2:12 PM

Post #6441872

Bump!

darius

darius
So.App.Mtns.
United States
(Zone 5b)

April 21, 2009
2:20 PM

Post #6441919

LOL, I've gotten to the point I laugh out loud every time this thread re-appears!
roadrunner
Hereford, AZ
(Zone 8a)

April 21, 2009
2:22 PM

Post #6441935

I have the "makins" in the refrigerator to make this for a picnic this week!! LOL Jo
Moby
Lincoln, NE
(Zone 5b)

April 21, 2009
5:11 PM

Post #6442765

Everytime this pops up I groan because I know what's cooking later on...

kooger

kooger
Oostburg, WI
(Zone 5b)

April 21, 2009
10:11 PM

Post #6444070

LOL yeah, I know, the cravings start and I start thinking abt who I can bring most of a pan to. No way I'll leave it in my frig - I'd eat the whole dang thing over a few days!!
Moby
Lincoln, NE
(Zone 5b)

April 21, 2009
11:00 PM

Post #6444298

It takes you that long?? ;)

kooger

kooger
Oostburg, WI
(Zone 5b)

April 21, 2009
11:24 PM

Post #6444385

yeah, too sensitive teeth to eat it all in a day. lol (dang!)
treelover3
Minneapolis, MN
(Zone 5a)

April 22, 2009
3:20 AM

Post #6445547

I'm with you kooger, when I make this I have to take it somewhere so I don't eat the entire pan.

A few of my friends have threatened me and told me they don't want me to make the Sopapilla cheesecake and bring it to any more card get-togethers since they have no willpower to resist it, either!

It's so good, but it's so evil, too! Something this easy should not taste this good. It's pure evil, I tell ya. (:o)
(edited to remove extra word)

This message was edited Apr 22, 2009 12:30 PM

kooger

kooger
Oostburg, WI
(Zone 5b)

April 22, 2009
4:19 AM

Post #6445755

just to make your mouth water even more... I posted this on another thread.

I call this recipe... "The One Recipe " ...you'll soon see why.

"The ONE Recipe" Choc Chip Cookies

1 c. white sugar
1 c. brown sugar
1 c. butter
1 c. oil
1 egg, beaten
1 T. milk
1 t. salt (I use 1/2)
1 t. vanilla
1 t. cream of tartar
1 t. baking soda
3.5- 4 c. flour
1 pkg. chocolate chips (2 c.)
1/2 c. nuts, chopped, opt. (I use walnuts)

Mix in order given.
Bake at 350 deg until brown. (10-12mins)

That's it for the directions - 1964 cookbook. If you want a bit more direction...

I have my electric mixer running the whole time, except if I need to scrap the sides.
Beating the sugars and butter until light colored, fluffy, really makes cookies 'lighter'. (fairly high speed)
I don't bother beating the egg first, dump it in with the oil. (keep speed up)
Add 1 c. flour. (slow speed)
2nd cup, dump half in the bowl, add the cream of tartar to the measuring cup, mix it in, add to bowl.
3rd cup, dump half in the bowl, add the baking soda to the measuring cup, mix it in, add to bowl.
Add last cup - usually I use the full 4 cups of flour.
Fold in chips and nuts with a spatula.
I always cool down baking sheets between batches -
now it's cool enough outside, warmer weather I use more sheets.
Don't eat all the dough before you bake them!!

Thumbnail by kooger
Click the image for an enlarged view.

bsavage
Dolores, CO
(Zone 5b)

April 22, 2009
5:00 AM

Post #6445889

I'm guessing at some point in these threads there has been a recipe including chocolate for the sopapilla cheesecake, but does anyone have it handy or perhaps has created a chocolate addition to the original?
dmac085
Greensboro, NC
(Zone 7a)

April 22, 2009
9:17 AM

Post #6446181

I'm thinking you could add cocoa powder and a little extra sugar and even mini chocolate chips to the cream cheese layer, or swirl in melted chocolate maybe? Drizzle more over the top too. That sounds pretty good:lol:
roadrunner
Hereford, AZ
(Zone 8a)

April 22, 2009
1:12 PM

Post #6446752

Brenda...I have used Lemon Pie mix...so why not use a Chocolate pudding? Jo
bsavage
Dolores, CO
(Zone 5b)

April 22, 2009
2:49 PM

Post #6447215

mmmmmmmmmmm, chocolate...

kooger

kooger
Oostburg, WI
(Zone 5b)

November 1, 2009
5:24 PM

Post #7230290

time for a bump b/c I gave away all my copies and had to find it again. :) Raspberry cheesecake coming up! Mmmmm love it!!!!!!!!!!!!!!!!
doss
Stanford, CA
(Zone 9b)

November 1, 2009
11:57 PM

Post #7231557

Someone mentioned that a 7X11 pan gives a better result but didn't know where to get one. So here's a link:
http://www.prontohome.com/product/pyrex-7-x-11-baking-p_1280602590
treelover3
Minneapolis, MN
(Zone 5a)

November 2, 2009
4:44 PM

Post #7233677

doss,
Are you using one 8 oz package of cream cheese or two? I use two 8 oz cream cheese and a 9" x 13" pan works great. One 8 oz package of cream cheese would not be enough for a 9" x 13" pan, IMO.
GrammysGardenAZ
Cochise, AZ
(Zone 8b)

November 2, 2009
8:53 PM

Post #7234535

Has anyone tried the new Lime Cheesecake ready to eat stuff?
WantabeGardener
Jerome, MI
(Zone 5b)

November 2, 2009
10:01 PM

Post #7234757

We have...it was really good..but a little pricey...I used a gramcracker crust..with it...makes a big deep pie..

we enjoyed it.. smile..Diana...

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

November 3, 2009
12:48 AM

Post #7235364

treelover---

I don't think it is the Cream Cheese that determines how big a pan you use---it is how much area the Crescent Dough will cover...as directed.
I have been following this recipe from its "inception"...and I have made it about 3 times...
The pan recommended in the original recipe is 8"x11"--I think. That is because that is how much area one "tube" of Crescent Dough will cover--just perfectly. After that--I think it is up to you...TWO tubes of C.D.--and you can use a bigger pan and double all your ingredients. The fruit filling is anything that floats your boat! Two packages of cream cheese just make it better/richer. Your choice of fruit filling--OK!

No matter what--it turns out delicious!!!!

kooger

kooger
Oostburg, WI
(Zone 5b)

November 3, 2009
1:08 AM

Post #7235461

I think it gets too rich and sloppy with two pkg cr. cheese. I use a 9x13 pan. I roll out the first can, press them out by hand or will my mini roller if I feel like grabbing it, to fill the bottom of the pan. I heat the cr ch. enough to make it warm so that I can whisk it with the sugar and vanilla. (No need to get out the mixer.) If I add fruit or pie filling, chilling a little helps to keep the cr ch. in place. The final can I press out on plastic wrap, one quarter at a time, and then peel off onto the pan. That works really well for covering the whole top.

I have made it dozens of times already. :)
treelover3
Minneapolis, MN
(Zone 5a)

November 3, 2009
4:45 PM

Post #7237332

Gita,
OK, thanks. I use the 6-count, 50% larger, package of Crescent rolls and it works great in a 9" x 13" pan. There is actually a little extra that needs to be trimmed off of one of the crescent rolls for both the top and the bottom crust, when using a 9" x 13" pan.

kooger,
Rich and sloppy? Really? You must make the fruit versions most of the time. I always make the recipe with almond extract and two packages of cream cheese and it turns out perfect and not sloppy in the least.

I've had a couple of friends take this dessert to work for dessert competitions (they made the almond extract version) and this has won every time. In the last competition, this recipe was up against a homemade cake made by a gal the employees call "Martha". "Martha" thinks she is all that and a bag of chips and my friend and the rest of the staff were ecstatic when this dessert won. It's funny that this recipe, made with store-bought crescents, won over a really fancy homemade cake that "Martha" spent a lot of time making. (:o)
Mike

kooger

kooger
Oostburg, WI
(Zone 5b)

November 3, 2009
11:08 PM

Post #7238543

No, usually just the plain is what I make. It's sloppy when I add a whole can of raspberry pie filling. :)
Melissa_Ohio
Southwestern, OH
(Zone 6b)

November 7, 2009
12:56 PM

Post #7249850

I make mine like Mike does, only I use the crescent rolls made to be crust, no perforations. I don't have any trouble making it "fit" in a 9x13.
doss
Stanford, CA
(Zone 9b)

November 7, 2009
7:13 PM

Post #7250772

I just made it and you are right about the 9X13 pan. It was very helpful to have the suggestion of rolling out the top on plastic wrap though. Took it to a potluck and ended up with only three pieces left - a very good thing for my own waist. And so easy too! Perhaps next time I'll try adding fruit. Perhaps sour cherry preserves.
Horseshoe
Efland, NC
(Zone 7a)

January 31, 2010
8:34 PM

Post #7516044

Pssst...

Whispering here, Folks, just in case ya'll are tired of this delish recipe...

As I type these words I have a sopapilla cheesecake in the oven. Twenty three minutes to go before I pull it out! Nyahh Nyah nya-nyahhh-nyahhhhh! *grin

Shoe (in heaven cus it smells wonderful!)
merigold
Sioux City, IA
(Zone 4b)

January 31, 2010
9:11 PM

Post #7516156

mmmm, I can smell it...cinnamon'ee goodness. I made my first one last week, it was a hit!

edited mispelled word!

This message was edited Jan 31, 2010 3:29 PM
Horseshoe
Efland, NC
(Zone 7a)

January 31, 2010
9:27 PM

Post #7516207

So...how long do I hafta wait to cut it? Is it supposed to be chilled first?

Any recommendation? (And yes, I had to put extra cinnamon in it, merigold!)

Shoe
merigold
Sioux City, IA
(Zone 4b)

January 31, 2010
9:30 PM

Post #7516222

WAIT? I think it would be 'specially good a little warm!
Horseshoe
Efland, NC
(Zone 7a)

January 31, 2010
9:33 PM

Post #7516230

That's all I needed to hear!

Time to go dive in then! Thanks!

merigold
Sioux City, IA
(Zone 4b)

January 31, 2010
9:35 PM

Post #7516238

Pace yourself! ;)
roadrunner
Hereford, AZ
(Zone 8a)

January 31, 2010
10:32 PM

Post #7516426

I Love it warm too...or cold...both...some warm...save some for cold...milk goes very good with them. Jo
Horseshoe
Efland, NC
(Zone 7a)

February 1, 2010
12:27 AM

Post #7516771

Ta-dahhh ♫

Okay, I had some warm, had some cold. I'll be up on a sugar buzz the rest of the nite! (Burp...)

I made the "plain" version. Next time I may add some orange marmalade. Seems like that would go great mixed in! YUmmy!

Shoe
roadrunner
Hereford, AZ
(Zone 8a)

February 1, 2010
12:48 AM

Post #7516823

YUMMMMM...Jo
dmac085
Greensboro, NC
(Zone 7a)

February 1, 2010
4:06 AM

Post #7517410

Making some tomorrow after work...with the snowy weekend I wish I had thought to buy the stuff when I was leaving work...would have been perfect for a snowed in, curled up on the sofa reading a book day:) Got my Hagen Daaz french vanilla ready to go too:lol:
lakesidecallas
Dandridge, TN
(Zone 6a)

February 1, 2010
4:39 AM

Post #7517494

I haven't made this in a long time, I always used the recipe that had the egg white/ sugar/ cinnamon topping.

Oh, My!! The stick of butter really adds to the flavor! I caught my husband eating it for breakfast!
treelover3
Minneapolis, MN
(Zone 5a)

February 1, 2010
7:28 PM

Post #7519241

I always let the pan cool after removing the pan from the oven and then I cover the pan and stick the pan in the refrigerator to cool completely. I do take the pan out of the refrigerator and bring the bars to room temperature before serving because I think the bars have much better flavor at room temperature.
Mike
doss
Stanford, CA
(Zone 9b)

February 27, 2010
1:05 AM

Post #7590490

Bump

kooger

kooger
Oostburg, WI
(Zone 5b)

February 27, 2010
1:09 AM

Post #7590497

Yes, we should be over here. lol Thanks, Jo.
Moby
Lincoln, NE
(Zone 5b)

February 27, 2010
4:35 AM

Post #7591135

BTW ~ it's all low-cal and nutritious. ;)
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

February 27, 2010
5:34 AM

Post #7591290

there is NO substitue for the Wilderness Rapsberry Pie filling; we MUST find it.

kooger

kooger
Oostburg, WI
(Zone 5b)

February 27, 2010
5:39 AM

Post #7591300

I'm surprised you can't find it Arlene. I used to pick it up in Sioux Falls too. Wonder why your WW doesn't carry it. Maybe you need to request it - like a case? lol I can bring you some at RU.
doss
Stanford, CA
(Zone 9b)

February 27, 2010
6:05 AM

Post #7591369

I couldn't find the wilderness but found another brand on the internet.
http://www.nutsonline.com/cookingbaking/fillings/red-raspberry-pie.html?gclid=COaGvNnskaACFQMsawodmQ_tcw
roadrunner
Hereford, AZ
(Zone 8a)

February 27, 2010
3:39 PM

Post #7592021

For our searching pleasure, this recipe has now been made a sticky...no more searching to find it...then getting into Part 1, which is not as complete as Part 2...Thanks, ADM.

Doss...that is the same package that I found in NC and bought Lemon pie filling...Thanks! Jo

(edited to correct some typos...thanks Moby)

This message was edited Feb 27, 2010 10:30 AM
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

February 28, 2010
3:31 AM

Post #7593451

I won't be in Fort Dodge for a bit but when I do go; I will ask. If it doesn't do me any good, I may have to ask you to bring me some . . but not a case lol . . I'd go into diabetic shock.
roadrunner
Hereford, AZ
(Zone 8a)

February 28, 2010
4:18 AM

Post #7593549

I found the web site for Wilderness...It is Birdseye...Comstock and Wilderness...I zapped one of their recipes...




--------------------------------------------------------------------------------



Raspberry Cheesecake with Chocolate Crumb Crust


Ingredients:
3 cups chocolate cookie crumbs
6 Tbsp. butter, melted
4 (8-oz.) cream cheese-softened
1/2 cup flour
3 Tbsp. cornstarch
4 eggs
1 Tbsp. vanilla
1 (14-oz.) can condensed milk
1 (21-oz.) can Comstock or Wilderness Raspberry Pie Filling or Topping


Directions:
1. Preheat oven to 300°F. In a small bowl mix together the cookie crumbs and the melted butter until all the crumbs are moist.
2. Butter the base and sides of a 9-inch springform pan.
3. Pour all of the cookie crumb mixture into the pan. Press the crumbs on to the base and up the sides of the pan (to the very top edge of the pan). This will take a few minutes. It is important to lightly compress the crumbs.
4. In your mixer bowl, beat the cream cheese until fluffy. Scrape down the sides of the pan. Mix together the flour and cornstarch. Add eggs and flour mixture. Beat again. Add vanilla and the condensed milk. Blend again one final time to make sure all ingredients are blended. If you want a really tall cheesecake, use all the filling and fill the pan to the very top. If you want a cheesecake that has a shorter filling with an extended lace edge crust, use only 2/3 of the filling. Pour filling into crust and smooth. Bake for 55-65 minutes. When done, the top of cheesecake will spring back when lightly touched.
5. Turn off oven and open the door. Let the cake sit for 20 minutes in the oven. Then remove cake and cool to room temperature.
6. Top with the raspberry topping. Store in the refrigerator.

Makes 12-14 servings
Prep time: 20 minutes
Bake time: 55-65 minutes


kooger

kooger
Oostburg, WI
(Zone 5b)

February 28, 2010
7:21 AM

Post #7593872

nope, didn't see a thing, no recipe, no calories, sigh, it's still there, guess I have to try it...
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

February 28, 2010
11:06 AM

Post #7593987

cheesecake WITH chocolate crust + Wilderness Raspberry Pie Filling =PERFECTION!
Maxine
Western, WI
(Zone 4a)

February 28, 2010
12:18 PM

Post #7594048

Question?
why can't one make raspberry jelly and use it for the recipe?
I make jelly all the time. Sometimes it doesn't set up as firm as I would like and I would think that one could use it.
Will be making jelly later in April and will report back then on using the jelly when I make the cheesecake, OK?

Maxine
Moby
Lincoln, NE
(Zone 5b)

February 28, 2010
5:05 PM

Post #7594501

Absolutely, Max. I think jelly would be a fine substitute.
treelover3
Minneapolis, MN
(Zone 5a)

March 2, 2010
2:16 PM

Post #7599334

RR,
That cheesecake recipe sounds awesome!

Would you use crushed Oreo cookies for the chocolate cookies crumbs? I can't think of another chocolate cookie to use. (I'm diabetic so don't eat cookies)
Thanks,
Mike

Happy_1

Happy_1
Fort Lauderdale, FL
(Zone 10b)

March 2, 2010
3:00 PM

Post #7599456

tree,

I use Oreos all the time. Put them in the processor and the cream filling disappears into the chocolate. Yummy.

Hap
roadrunner
Hereford, AZ
(Zone 8a)

March 2, 2010
3:16 PM

Post #7599511

I have a recipe for a bon-bon type cookie...In a blender chope a pkg of oreos fine...then add some cream cheese...roll little balls (like Bon-bons...dip in White bark or chocolate chips melted...refridgerate.
treelover3
Minneapolis, MN
(Zone 5a)

March 2, 2010
5:00 PM

Post #7599731

Thanks, Hap!
Mike

JuJu55

JuJu55
Jasper Co., MO
(Zone 6b)

March 21, 2010
8:10 AM

Post #7645162

OH! That's good idea for the raspberries filling in... Must try for that...


I bet for TwinLakesChef make this for RU...

Well, I try this myself and see it taste good...

roadrunner
Hereford, AZ
(Zone 8a)

March 21, 2010
8:16 AM

Post #7645173

Rusty...I think you've eaten this before...I took it to DrDons RU in CA...Jo

JuJu55

JuJu55
Jasper Co., MO
(Zone 6b)

March 21, 2010
8:27 AM

Post #7645197

No, it was chocolate... Raspberries I never eat this until I try this...
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

March 21, 2010
9:41 AM

Post #7645348

I can only dream.
I won't be making it with Raspberry because I can't find the canned raspberry pie filling I want to put in it.
* * maybe that is a good thing . if I had the pie filling, I might be making them every week and put myself into a diabetic coma * * *
roadrunner
Hereford, AZ
(Zone 8a)

March 21, 2010
4:09 PM

Post #7646178

Someone told me a few days ago that they now had the crescent rolls that are in one roll...no divisions...so sure enough...there they were...so I bought 4 cans...enough to do 2 Sopapillas. Jo
treelover3
Minneapolis, MN
(Zone 5a)

March 24, 2010
7:24 AM

Post #7652335

I tried using the new crescent sheets and I didn't like the Sopapilla as well. I think the seams in the crescent rolls add something to the texture of the Sopapilla cheesecake that is not there when using the new sheets of crescent rolls.

Jo, You'll have to let us know if you think there is a difference after you use the new sheets of crescent rolls.
Mike
roadrunner
Hereford, AZ
(Zone 8a)

March 24, 2010
8:34 AM

Post #7652490

I will do that...thanks for your input! Jo
mpabbott1
(Mary) Poway, CA
(Zone 10a)

May 2, 2010
7:50 PM

Post #7758677

I finally got around to making these. They're wonderful! I cooked the bottom crust 6 minutes to stop it from being soggy and it worked well. These sure are super easy. I feel a little guilty calling it baking ... but I will. :-)
roadrunner
Hereford, AZ
(Zone 8a)

May 2, 2010
8:37 PM

Post #7758784

I never seem to have soggy crust...and I don't pre-bake...Jo
lakesidecallas
Dandridge, TN
(Zone 6a)

May 4, 2010
9:53 AM

Post #7763302

Mine either, but I kind of like it when they're a few days old and get a little bit soggy, Yum!

My stepson's wife is a great cook, and makes those special shaped birthday cakes and has a small business- but when SS was here visiting the kids (wife stayed home, she had to work), I made these - and they couldn't stop raving about them! We would catch them cutting pieces at 7am and all day...

kooger

kooger
Oostburg, WI
(Zone 5b)

September 19, 2010
4:10 PM

Post #8108211

yummmmm made a pan of raspberry sopapilla. DSon is here, he ate 3 pieces as did his boss. lol We had lunch at my sister's house so I wisely left the rest of them there. :)
bluegrassmom
Lewisburg, KY
(Zone 6a)

December 19, 2010
1:23 PM

Post #8268001

Jo, I am making the orginal version for a church Christmas gathering tonight. I have a Christmas brunch later and was wondering about adding the fruit fillings. Do I just add that extra? On top of the cream cheese layer? I love cinnamon, these should be great with a cup of coffee!

Thanks,
Teresa
roadrunner
Hereford, AZ
(Zone 8a)

December 19, 2010
5:51 PM

Post #8268321

I made this yesterday to take to a friends Open House...I drain pineapple and then mix it in the cream cheese and sugar mix...but if using ...say...Cherry Pie Filling or lemon...any of those ...I spread it on top of the cream cheese and sugar after it has been spread on the bottom crust layer. One of the guests begged me for the recipe so I need to email it to her tonight. Merry Christmast. Jo
bluegrassmom
Lewisburg, KY
(Zone 6a)

December 22, 2010
4:37 AM

Post #8272062

I received several compliments on this recipe. A few wanted the recipe. That is always a good sign :) I will be making it on Christmas too.

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

December 22, 2010
6:25 AM

Post #8272196


bluegrass--

When this recipe was going round and round on DG some years ago--I copied out
most of the variations and have them all saved in my Documents.
Will save you all time reading through hundreds of posts to see what people did with it.

Here is what I have saved under the Sopapilla Cheesecake recipe.


Sopapilla Cheesecake (basic recipe)

2 cans Crescent Rolls
1-8oz package cream cheese--softened
1 c. sugar
1 tsp. Vanilla Extract

Pre-heat oven to 350 degrees.

-Spread one can of Crescent Rolls on bottom of 8x12 pan.
(This size works best! The layers fit just right!)
-Pre-bake bottom layer for 5-8 min. (It helps it set a bit and it won’t be as moist).
-Blend cream cheese, sugar and vanilla with mixer until light.
-Spread cream cheese mixture, evenly, on the bottom layer of dough.
-Take the other package of rolls and place them on top of the cream cheese.
-Melt ¾ stick butter and drizzle, evenly, over top layer.
-Sprinkle top with mixture of 1/2c. sugar and 1 tsp. Cinnamon.
-Bake for 30 minutes at 350 degrees.

Let “set” until partially cooled. Cut up in small squares
Very good served warm, but can also be refrigerated for later use--or frozen.
This is a VERY easy desert to make! Have fun and “eat up” all the compliments!

VARIATIONS:

1-Use TWO-8oz packages of Cream Cheese and the 1-cup sugar and the 1 tsp. Vanilla-- for more filling. Less sweet still tastes good! Someone used “Splenda” and it turned out OK. Hmmm! Not sure on this….

2-Add some fruit pie filling on top of the cream cheese, like apple or cherry. If using well-drained, crushed pineapple—mixed it into the Cream Cheese. Then cover with the second layer of Crescent rolls. If using cherry, omit the Cinnamon.

3-You can use ONLY pie filling. No cream cheese at all! Saves a lot of calories…If using ONLY fruit, you can cut the second layer of dough into strips and do a “lattice-like” top layer. Sprinkle with sugar mix, as usual.

4-Some have experimented with some kind of meat mixture inside. Lots of possibilities here!!! Some have made a kind of breakfast omelet out of this. Use your imagination! Eggs…Swiss cheese….Sausage…etc.

5-One person used the individual, triangular pieces of the rolls, cleverly folded into a triangle and then put the filling in the middle and folded it over again to form a smaller triangle (kind of envelope like). Brush tops with butter, sprinkle with sugar/cinnamon mix and bake for 15-18 minutes at 350.

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

NOTES:
OK, thanks. I use the 6-count, 50% larger, package of Crescent rolls and it works great in a 9" x 13" pan. There is actually a little extra that needs to be trimmed off of one of the crescent rolls for both the top and the bottom crust, when using a 9" x 13" pan.

I've had a couple of friends take this dessert to work for dessert competitions (they made the almond extract version) and this has won every time. In the last competition, this recipe was up against a homemade cake made by a gal the employees call "Martha". "Martha" thinks she is all that and a bag of chips and my friend and the rest of the staff were ecstatic when this dessert won. It's funny that this recipe, made with store-bought crescents, won over a really fancy homemade cake that "Martha" spent a lot of time making. (:o)
Mike
roadrunner
Hereford, AZ
(Zone 8a)

December 22, 2010
7:05 AM

Post #8272242

LOL on "Martha"
I have never pre=baked mine and have had no problem with a "soggy bottom"..

Note: Pilsbury now has the Crescent rolls with out the perforations! Easier to use. I think they must have gotten this recipe from somewhere. Jo
bluegrassmom
Lewisburg, KY
(Zone 6a)

December 23, 2010
6:56 PM

Post #8274453

Thanks so much. I have been making Christmas goodies today. I will making this recipe again for family on Christmas morning. So tasty!

Have a very Christmas everyone!
treelover3
Minneapolis, MN
(Zone 5a)

December 27, 2010
8:20 AM

Post #8278707

roadrunner,
I tried using those new sheets of crescents without the perforations and I didn't like the outcome as well. I don't know exactly how to explain it, but I think sealing the perforations creates a little more texture in the top crust and I like that. Without the sealed perforations, it just wasn't the same, at least to me. It's certainly easier to use the new crescents without the perforations, but I'm going to stick with the crescents with the perforations.

I think the sealed perforations also allows for more little pools of butter to form so you get those delicious crunchy extra-buttery areas where the butter and cinnamon sugar create little areas of extra-rich-flavor heaven. (:o)
Mike
dmac085
Greensboro, NC
(Zone 7a)

December 11, 2011
10:26 AM

Post #8925111

Making a couple of pans of this today. I'm going with plain version with 2 pks of cream cheese for the filling and may swirl the other one with sour cherry jam. I also have a jar of sour cherry/apricot jam and can't really decide between them:LOL: I'll do the almond flavoring with the jam one and sprinkle some sliced almonds on top.

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

December 11, 2011
1:54 PM

Post #8925353

Oh, my gosh!!!! This recipe keeps pooping up about 3 tomes a year...

Just GO WITH IT!!!! It is awesome!!! It will be crowd pleaser for sure!!!



roadrunner
Hereford, AZ
(Zone 8a)

December 11, 2011
5:09 PM

Post #8925515

Treelover...I think the unperforated ones have more rise to them...not any better but they get thicker...I think.

I'm going to make it this week for our Seniors Christmas Meeting...I'd like to do something different...like ...strawberry jam...or apricot jam.

Merry Christmas to all of you!!! (If you don't "do" Christmas...then happy whatever!!!)

kooger

kooger
Oostburg, WI
(Zone 5b)

December 11, 2011
6:55 PM

Post #8925589

Gitagal... "pooping" up? LOL

JuJu55

JuJu55
Jasper Co., MO
(Zone 6b)

December 12, 2011
3:42 AM

Post #8925835

Roadrunner,

Try for raspberry jam (either black or red)...
roadrunner
Hereford, AZ
(Zone 8a)

December 12, 2011
7:15 AM

Post #8926022

Hi Rusty,,,Merry Christmas!! I think I will do the RED! Thanks. Jo

JuJu55

JuJu55
Jasper Co., MO
(Zone 6b)

December 12, 2011
7:40 AM

Post #8926047

Merry Christmas and Happy New Year 2012!

Your Welcome, roadrunner...



digger9083
Dahlonega, GA

January 3, 2012
8:29 AM

Post #8952681

OMG , roadrunner , I made it and for a DH that doesn't care for sweets , he says it's the best thing he's ever eaten . My problem is, I loved it too and now there goes my New Years resolutions . But thanks anyway . Hugs and looking forward to another Roadrunner Roadside Roundup in Georgia .
roadrunner
Hereford, AZ
(Zone 8a)

January 3, 2012
3:17 PM

Post #8953279

Didn't I bring it to that RoundUp?? I look forward to one also. My dear cousin whom I visited lost her DH Sept 3rd after I was there...and she has been in the hospital a lot since then. Jo
digger9083
Dahlonega, GA

January 3, 2012
3:57 PM

Post #8953357

No , you was rushed , but we did make soft necklaces . Sure got lots of comments .hugs , sally
digger9083
Dahlonega, GA

January 16, 2012
6:33 AM

Post #8969656

Jo , I made your orignal recipe for a young man and had to give him the recipe . He made it for a family Christmas dinner at his folks house . It was so good he got requests from all the women and had to pass it on .
A true winner !
roadrunner
Hereford, AZ
(Zone 8a)

January 16, 2012
7:51 AM

Post #8969774

You dun gud! Jo
roadrunner
Hereford, AZ
(Zone 8a)

January 18, 2012
5:01 PM

Post #8973404

I just took another one out of the oven...I used the Red Rasberry Preserves in this one...but I won't know how it tastes until tomorrow...it's for a pot luck luncheon. Stay tuned. Jo
digger9083
Dahlonega, GA

January 18, 2012
5:53 PM

Post #8973460

I'm gonna try drained , fresh frozen peaches on the next one. Stir fry some chicken breasts cut up in small pieces added to the peaches .They have an amazing flavor together
Horseshoe
Efland, NC
(Zone 7a)

January 18, 2012
11:06 PM

Post #8973694

Howdy RR/Jo...(and all others!)

Just wanted to let you know I've made this recipe quite a few times now. Even DD Alex has made it for her special friends several times. This past Thanksgiving I made twice as much and made plates of them (cut up into pieces) for my customers around town (egg delivery is on Thursdays~!). Every single one of them were pleased as punch!

See what you started, you hound dawg, you! *grin

Shoe (now thinking of putting in some raspberry jam...or maybe some of digger's frozen peaches!)

kooger

kooger
Oostburg, WI
(Zone 5b)

January 19, 2012
5:17 AM

Post #8973819

Shoe - Raspberry Pie filling is absolutely the very best of all!!! honest... :)
roadrunner
Hereford, AZ
(Zone 8a)

January 19, 2012
7:53 AM

Post #8973991

'Shoe...You are one nice guy...I know your customers love you as we do! (are you 50 yet??) LOL

Kooger...I haven't seen Raspberry pie filling...I will watch for some. Jo
Horseshoe
Efland, NC
(Zone 7a)

January 19, 2012
8:28 AM

Post #8974030

Hmmm, raspberry pie filling? I'll look for some at the store today. Would you stir that into the cheese first? Or do ya lay out your cheese on the crescent crust, then spread the pie filling, then the top crust? It probably wouldn't matter, but one might look better than the other.

Shoe (wishing I was 50 again, Jo!)
roadrunner
Hereford, AZ
(Zone 8a)

January 19, 2012
8:36 AM

Post #8974045

I spread my preserves on top of the cheese, but I always put my pineapple in the cheese mixture. I don't suppose it matters, but I will tr;y it both ways...Jo
Horseshoe
Efland, NC
(Zone 7a)

January 19, 2012
9:07 AM

Post #8974097

Okay dokie. Much obliged.

Happy Day, All!
Shoe
roadrunner
Hereford, AZ
(Zone 8a)

January 19, 2012
1:58 PM

Post #8974547

Confession time...it was the first "soggy bottom" crust that I have had. I think I had the preserves on too thick...for the first time I had 3 pieces left over!!! I guess I can have them with milk for dinner tonight. LOL Jo
Horseshoe
Efland, NC
(Zone 7a)

January 19, 2012
2:43 PM

Post #8974607

Hmmm, wonder if the preserves "melted" and gave off lots of water or something and caused the soggy bottom?

By the way, isn't there a band called the Soggy Bottom Boys? You should send them some cake!

Shoe :>)
lizh
N.C. Mts., NC
(Zone 6b)

January 19, 2012
6:16 PM

Post #8974855

Well, I made one today. Used strawberry preserves and the filling was runny, guess I used too much. Mike, DGS said it was the best one. You couldn't cut this in squares, really had to spoon it out. Next one I make will go back to pineapples.

Hey Jo, hope your toes are healing.
roadrunner
Hereford, AZ
(Zone 8a)

January 19, 2012
6:57 PM

Post #8974881

Shoe...I think the Soggy
bottom Boys were the group in George Clooney's OH Brother where art thou...any how my niece, Dufus 1 and some of us did it at the KY RU one year.

Liz...toes feel OK...look like the devil!!

Back to pineapple for me too!!! Jo
Horseshoe
Efland, NC
(Zone 7a)

January 19, 2012
7:37 PM

Post #8974917

Yep...that's what I remember now, Jo. I loved that movie!

Okay, so now ya'll got me leaning towards using pineapple now. Hmmm...chunks, or crushed? *grin

Shoe
bluegrassmom
Lewisburg, KY
(Zone 6a)

January 20, 2012
5:19 AM

Post #8975119

aww SHoe I wish I was a customer. Someone bringing by baked goods yummm.
Yes the KY RUs have been fun!

I have been trying not to make these but I could make to give away. Dr said I have got to loss pounds :(

Teresa
digger9083
Dahlonega, GA

January 20, 2012
6:05 AM

Post #8975169

Guess I missed it , Jo . what kind of toe surgery did you have " I need to have ingrown nails removed . Does the needle hurt ? That's been my fear .Ouch , ouch !!!!!
roadrunner
Hereford, AZ
(Zone 8a)

January 20, 2012
8:35 AM

Post #8975348

She...crushed pineapple drained well and mixed into cheese mix.

Digger...had the toe nails on the two big toes removed...no the needles didn't hurt...and very ...VERY...little pain afterwards...never took a pain pill...but they look awful! Jo
Horseshoe
Efland, NC
(Zone 7a)

January 20, 2012
3:00 PM

Post #8975746

Maybe you need to go barefoot more often!

Shoe (LOLOL)
digger9083
Dahlonega, GA

January 21, 2012
7:05 AM

Post #8976304

I worked in pointed toe heels for years and after that , in narrow toe western boots . The dr. told me that was a big contributer to ingrown nails .
Jo , you give me hope, I'll do it this summer when we get back to Ga . I've been puting it off for ten years or more .
I have to try the pineapple , love the stuff .
roadrunner
Hereford, AZ
(Zone 8a)

January 21, 2012
9:39 AM

Post #8976503

Shoe...AZ is not a good place to go barefooted...everything here has thorns. Jo
digger9083
Dahlonega, GA

January 21, 2012
1:32 PM

Post #8976747

Yes Jo , and when the cactus dies , the thorns are on the ground for years , just waiting for me to walk by .
bluegrassmom
Lewisburg, KY
(Zone 6a)

January 22, 2012
3:07 AM

Post #8977281

Yes pointed shoes are so stylish but heck on toes! It is clogs or tennis shoes mostly here now.
:)

kooger

kooger
Oostburg, WI
(Zone 5b)

January 23, 2012
3:38 PM

Post #8979588

The Raspberry Pie filling is Wilderness brand and avl at WW and grocery stores here. I know it's not avl in lots of place b/c TLC couldn't find it in central IA. I use it for those pie makers you use on a campfire too... you know, two slices of bread with filling in the middle. oh, I'm in heaven... I've been known to crack open a can to spoon of icecream too. Raspberry is my all time favorite fruit.

In sopapilla, I just spoon it over the cheese filling and spread it around a bit with the back of the spoon. Over-baking is better than under if you add any pie filling to avoid those 'Soggy Bottom Boys'. I LOVE that movie also. Cracks me up every time I watch it and I love the music.
digger9083
Dahlonega, GA

January 24, 2012
6:03 AM

Post #8980263

It's about my favoritr movie too . I'll watch the whole thing just to get to the music and you outta see me shake and twist .FAB . 73 and overweight , gross !
I use egg yolk on the bottom of graham cracker crust and pre bake it 'till the yolk dries . No soggy pies . Wonder if that would work on the first layer of crust for S. Cheesecake ? I'll try it and bet it will .
eweed
Everson, WA
(Zone 8a)

January 28, 2012
3:01 PM

Post #8985722

Me thinks Jo would love the one I made with rice

Thumbnail by eweed
Click the image for an enlarged view.

roadrunner
Hereford, AZ
(Zone 8a)

January 28, 2012
4:09 PM

Post #8985865

Me thinks you would be better off giving me share to the cute little puppies!! LOL JO
digger9083
Dahlonega, GA

January 29, 2012
7:24 AM

Post #8986422

The movie was on again last night and I got to see all of it from start to finish . I usually have to be up and down to the kitchen and back .Rare treat for me .

beebonnet

beebonnet
Coos Bay, OR
(Zone 9a)

August 2, 2012
11:36 AM

Post #9227213

Had to tell you all that I took the sopapillas to a tea party yesterday where we were all asked to bring a finger food. They loved them, asked for the recipe and I went home with an empty tray. I made the original ones as I had not made them before. I pre baked and no soggy bottoms here. Now I am ready to advance to a filling. Thanks
Beebonnet
roadrunner
Hereford, AZ
(Zone 8a)

August 3, 2012
3:06 PM

Post #9228553

I had telephone problems the other day and it just so happens that a friend next door works for the phone company...he helped my DGS fix the problem and I paid him with a Sopapilla Cheese Cake...DGS elected to be paid by MEAT LOAF!! I just love the barter system. Jo

kooger

kooger
Oostburg, WI
(Zone 5b)

August 3, 2012
4:06 PM

Post #9228620

excellent!!!!
eweed
Everson, WA
(Zone 8a)

August 4, 2012
3:48 AM

Post #9229009

jo I have some sox that need darning, in exchange I will make you some lovely rice pudding how about that,

This message was edited Aug 4, 2012 3:52 AM
roadrunner
Hereford, AZ
(Zone 8a)

August 4, 2012
7:08 AM

Post #9229149

NO DEAL! and you know it...now if it was bananna pudding we might make a deal! LOL Jo
digger9083
Dahlonega, GA

August 4, 2012
7:56 AM

Post #9229213

I had a fruit salad , years ago at a truck stop in Colorado that used rice and whipped topping mixed in . It was a favorite of the customers . It was the Golden Roof at Fountain Co . It's still there but name change . Gosh , that was back in the early seventies . You might have liked it R R
roadrunner
Hereford, AZ
(Zone 8a)

August 4, 2012
11:28 AM

Post #9229400

I wouldn't take bets on it if I were you!!! LOL Jo
Horseshoe
Efland, NC
(Zone 7a)

August 4, 2012
3:40 PM

Post #9229646

Hah! Good one, Ernie!
If you send her the rice pudding I promise to grow a rice patch for RR/Jo next spring so she can learn to make her own.

Howdy, All.

Bye all...

Shoe (off to gather chicken eggs, feed roosters, and wander aimlessly around for a while)
digger9083
Dahlonega, GA

August 4, 2012
8:00 PM

Post #9229879

We don't hear from you often enough , Shoe
roadrunner
Hereford, AZ
(Zone 8a)

August 5, 2012
7:12 AM

Post #9230118

Shoe is like the wind...here and gone...Hi shoe...bye shoe. don't go to no trouble growin no rice for this ole gal. Jo
Horseshoe
Efland, NC
(Zone 7a)

August 5, 2012
8:27 AM

Post #9230201

Howdy, digger and RR!

Yeh, tis my busy season right now. And when I'm not busy I'm wondering what happend-and-why-am-I-so-tired? So, that contributes to my lack of online time these days.

But the sopa cheesecake recipe is alive and well here! DD's boyfriend is our latest conversion, yet another fan of it!

Shoe (off to take pics of tomatoes, pick beans for supper, and bless out the coons for eating all my corn this year!)
roadrunner
Hereford, AZ
(Zone 8a)

August 5, 2012
2:01 PM

Post #9230557

Darn Coons...No Coon Gogs??? Jo

kooger

kooger
Oostburg, WI
(Zone 5b)

August 5, 2012
5:08 PM

Post #9230775

or Dogs??? LOL Hi Shoe! DD must be about grown up by now... hard to imagine! :)
digger9083
Dahlonega, GA

August 5, 2012
7:03 PM

Post #9230938

Now , Shoe , if you live in N C , you know coons are good to eat , whether you do or not . lol
roadrunner
Hereford, AZ
(Zone 8a)

August 5, 2012
7:36 PM

Post #9230963

I MEANT DOGS! Jo

kooger

kooger
Oostburg, WI
(Zone 5b)

August 6, 2012
8:58 AM

Post #9231560

of course you did! I just couldn't resist teasing you! :):)
Horseshoe
Efland, NC
(Zone 7a)

August 6, 2012
3:32 PM

Post #9232080

Howdy, Kooger! Nice to see you! And yes, DD is near-bout all grown up and about to embark on her latest venture, it's called "college". YikeS! But her Dad is a happy Dad so all is well.

Nope, Jo, no coon dogs. For the first time in 30 years I"m dogless. Very strange, eh?

digger, coons are best when barbequed, eh? Hey, and we can have sopapilla cheesecake for dessert!! Yummy!

Shoe.
digger9083
Dahlonega, GA

August 6, 2012
6:54 PM

Post #9232368

Only tried it once , baked . Very good . I had a pet ,Ricky , when I was about 14 . Sweet coon . I trap them when I'm in Texas , on the back porch , getting the cat's food . Take them across a 2 mile bridge and turn them loose . I even check to be sure they aren't nursing babies .
Everything has to be killed by someone else , then I can take over . I'm a wimp .

BajaBlue

BajaBlue
Rancho Santa Rita, TX
(Zone 8a)

June 3, 2014
8:57 AM

Post #9857512

.

kooger

kooger
Oostburg, WI
(Zone 5b)

June 3, 2014
9:12 AM

Post #9857523

speechless?

BajaBlue

BajaBlue
Rancho Santa Rita, TX
(Zone 8a)

June 3, 2014
10:18 AM

Post #9857586

just bumpnig it up.

At RU, we had two, count em,
TWO : one original plain, and
one with raspberry jam swirled
in, topped with pink sprinkles.

Both, of course, magically
disappeared.

kooger

kooger
Oostburg, WI
(Zone 5b)

June 3, 2014
10:32 AM

Post #9857601

My fav is raspberry pie filling. :)

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

June 3, 2014
11:23 AM

Post #9857638

Gosh! It has been a while since this appeared on the Threads!!!

Baja Blue--thanks for bumping it up. Maybe a whole new "generation"
of DG'ers will take notice.

Gita

BajaBlue

BajaBlue
Rancho Santa Rita, TX
(Zone 8a)

June 3, 2014
1:21 PM

Post #9857793

We can hope !

We need to stir it up.

Larkie

Larkie
Camilla, GA
(Zone 8a)

June 3, 2014
10:43 PM

Post #9858359

I have made this with every pie filling I can think of..Lemon or raspberry has got to be the best..

Larkie

kooger

kooger
Oostburg, WI
(Zone 5b)

June 4, 2014
5:15 AM

Post #9858496

Haven't done lemon; next on the list. :)

Larkie

Larkie
Camilla, GA
(Zone 8a)

June 4, 2014
2:48 PM

Post #9859100

I always add extra zest to the canned pie filling..

Larkie
roadrunner
Hereford, AZ
(Zone 8a)

June 8, 2014
8:40 PM

Post #9863024

I still favor the pineapple...then the lemon. Where do I find Raspberry pie filling?? Jo

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

June 8, 2014
8:54 PM

Post #9863030

roadrunner---

You just use raspberry preserves..it does not have to be a pie-filing...

Gita

kooger

kooger
Oostburg, WI
(Zone 5b)

June 8, 2014
8:55 PM

Post #9863032

I've heard it can be hard to find. WW carries it here, as does the grocery store.

edit: just abt stepped on your toes! :) ...I'm sure preserves would work; I always get the pie filling. Love it!

This message was edited Jun 8, 2014 9:56 PM

BajaBlue

BajaBlue
Rancho Santa Rita, TX
(Zone 8a)

June 11, 2014
10:34 AM

Post #9865341

I think getting the pie filling is a northern thang.

But you could combine preserves with frozen raspberries,
and cook a few (5-10) minutes till it thickens and combines,
mebbe add a little cornstarch flurry.

Taste to see if sweetener is needed.
digger9083
Dahlonega, GA

June 12, 2014
7:29 AM

Post #9866126

I much prefer flour over cornstarch for a bit of thickner for pies and cobblers . Anyone but me like it better ? I always add butter and a sprinkle of salt to fruit desserts . Seems to smooth out the taste . I guess it's a family thing ,way my grandmother did it , does make a difference in texture and taste .

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