Success: Mexican Cheesecake Sopapilla [omg]

Wednesday, February 5, 2014

On New Years, at a party in which I knew approximately 1 other person besides the host, I ate approximately 3 slices of these pieces of heaven. Mexican cheesecake sopapillas.

And now, I've borrowed the recipe from the person who made them at the party, and remade them for a potluck. It's a variation on the basic recipe offered by Pillsbury. Less butter, more cream cheese! I also used unsalted butter, and then sprinkled a bit of fleur de sel over the cake halfway through the baking process.

This stuff will disappear fast. Guaranteed.

Mexican Cheesecake

Ingredients
2 Pillsbury Crescent Seamless Dough Sheet (If you can't find it, you can also buy regular crescent dough and press the seams together to make a flat sheet.)
3 (8 oz) Packages of cream cheese, softened
1 cup White sugar
1 tsp Vanilla (I always use homemade vanilla extract)
Topping:
2-3 Tbsp melted butter
1/2 cup White sugar
2 tsp Cinnamon
~1/4 cup Honey

1. Preheat the oven to 350 degrees. Grease a 9x13 baking pan(I rub a butter stick on it).
   
2. Place 1 of the Crescent Seamless Dough Sheets in the bottom of the pan. Bake for 5 mins to firm it a bit.
   
3. In a bowl, mix the cream cheese, 1 cup of white sugar, and vanilla.
   
4. Put cream cheese filling on top of your crescent dough in the pan. Place second dough sheet on top of the cream cheese filling.
   
5. Topping A: Spread melted butter evenly on the top of your crescent dough. In a bowl, mix the cinnamon and 1/2 cup white sugar together. Sprinkle your cinnamon sugar evenly on top of the butter.
   
6. Bake at 350 degrees for 30 minutes, flipping around halfway through.
   
7. When cake is done, remove from oven. Drizzle honey over the top.
   
8. Allow the cake to cool and refrigerate. The cake is okay warm, but fantastic when cold. Serve in small pieces, it is very sweet!