Sopapilla Cheesecake

Sopapilla Cheesecake combine the taste of sopapillas and cheesecake, and you have a fabulous dessert, called sopapilla cheesecake. I first tried this sopapilla cheesecake dessert at a pot luck dinner. This is so easy to put together, you combine Pillsbury Crescent rolls, and a cheesecake filling, and top with a delightful cinnamon and sugar topping. I brought this sopapilla cheesecake to a party, and it was a hit.

Are you looking for the perfect dessert to bring to a pot luck or a party? This is the dessert for you.  I have never brought this treat to a party and come home with anything left in the dish.   Even if you aren’t a seasoned baker, you can put together this scrumptious dessert quickly, and everyone will be asking you for your recipe.
Serves 12.
2 cans of cresent rolls
2 8 ounce packages of cream cheese, softened
2 cups sugar
1 tsp. vanilla (Mexican vanilla, if you have it)
1/2 cup butter, melted (1 stick)
2 teaspoon cinnamon
1 teaspoon lemon juice
1/2 teaspoon lemon zest

Line the bottom of a 9 x 13 casserole dish with 1 can of biscuits. Biscuit dough can be stretched a bit to cover the bottom of the dish, if you roll it out with a rolling pin the pre cut lines will disappear. Set aside 1/2 cup of sugar. Whip cream cheese with 1 1/2 cups of sugar, vanilla, and lemon zest. Spread this over the biscuit layer in the dish. Use the remaining can of biscuits to spread out over the top layer. Pour melted butter over the top and sprinkle cinnamon and remaining sugar over the top. Bake at 350 for 30 minutes.

If you really want to send this dessert over the edge, you may want to serve this with a scoop of vanilla ice cream.

Carrot & Spicy Cheesecake Recipe

1 ? cups graham cracker crumbs

? cup brown sugar

? cup melted butter

1 tsp ground cinnamon

1 tsp ground ginger

Filling Ingredients:

8 oz. soft cream cheese

? cup granulated sugar

4 large eggs

1 cup grated carrots

? cup all purpose

? cup raisins

? cup fresh lemon juice

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp ground ginger

Topping Ingredients:

1 icing sugar

8 oz. soft cream cheese

1 tsp fresh lemon juice

1-2 tsp raisins to decorate

Preparation:

1. Preheat the oven to 325 Fahrenheit Degree. Butter a 10-inch springform pan. Mix the crumbs, brown sugar, butter, cinnamon and ginger in a medium bowl.

2. Press into the bottom and partway up the sides of the prepared pan. Bake for 8-10 minutes or until lightly browned. Cool completely in the pan on a rack.

3. Filling Preparation: ? Beat the cream cheese and sugar in a large bowl with an electric mixer at medium speed until creamy. ? Add the eggs one at a time until just blended after each addition. ? With mixer at low speed, beat in the carrots, flour, raisins, lemon juice, nutmeg, cinnamon and ginger. ? Spoon the filling into the crust. ? Bake for 45-55 minutes. Cool the cake completely in the pan on a rack. Refrigerated for 6 hours. Loosen and remove the pans sides.

4. Topping Preparation: With mixer at high speed, beat the icing sugar, cream cheese and lemon juice in a medium bowl. Spread the topping. Decorate with raisins.

5. Enjoy!

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Microwave Peanut Butter Cheesecake Recipe

Base:

? cup butter

2 cups ginger cookie crumbs

Topping:

6 tbsp cold water

3 tbsp powdered gelatine

3 cups curd (smooth cottage) cheese

4 eggs

1 tsp vanilla extract

2/3 cup sugar

A pinch of salt

2/3 cup heavy cream

4 tbsp smooth peanut butter

Chopped light salted or plain peanuts (optional)

Preparation:

1. To make the base, melt the butter, uncovered on defrost for 3-3 1/2 minutes. Stir in the cookie crumbs. Spread over the base of a 20 cm/8 in diameter springform pan and chill for 20-30 minutes until firm.

2. To make the topping, put the water and gelatine into a basin and stir well to mix. Stand for 5 minutes to soften. Melt, uncovered, on defrost for 3-1/2 minutes. Put in a food processor with the cheese, egg yolks, vanilla extract and sugar and run the machine until smooth. Scrape out into a large bowl.

3.Whisk the egg whites and salt to stiff peaks. Whip the cream until softly thickened. Fold the egg whites and cream alternatively into the cheese mixture. Finally, swirl in the peanut butter. Spread evenly into the prepared pan, cover securely and chill for at least 12 hours.

4. To serve, run a knife dipped in hot water round the side to loosen. Unclip the pan and remove the sides. Decorate with chopped peanuts. Cut into portions with a knife dipped in hot water.

5.Enjoy!

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Microwave Baked Lemon Cheesecake Recipe

Base:

1/3 cup of butter

1 ? cups graham cracker crumbs

2 tbsp superfine sugar

Filling:

2 cups of medium-fat smooth cottage cheese

1/3 cup sugar

2 large eggs

1 tsp vanilla extract

1 tbsp cornstarch or cornflour

1 lemon juice (finely grated)

2/3 cups double heavy cream

2/3 cup soured (dairy sour) cream

Preparation:

1. To make the base, melt the butter, uncovered on Defrost for 2-2 1/2 minutes. Stir in the graham crackers and sugar. Line the base and side of a 20cm /8in/ diameter dish with plastic wrap allowing it to hang very slightly over the edge. Cover the base and sides with the graham crackers mixture. Cook, uncovered on full for 2 1/2 minutes.

2. To make the filing, beat the cheese until soft, then blend in the remaining ingredients except the soured cream. Pour into the crumb case and cover loosely with kitchen paper. Cook on full for 12 minutes, turning the dish twice. The cake is ready when there is some movement to be seen in the middle and the top has risen lightly and is just beginning to crack.

3. Allow to stand for 5 minutes. Remove from the microwave and gently spread with the soured cream, which will set on top and even out as the cake tools.

4. Enjoy!

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