Thursday, October 10, 2013

Sopapilla Cheesecake

Cruising All Recipes I saw this recipe for Sopapilla Cheesecake dessert and it looked deeeelicious.
Sadly, I was disappointed, but over 500 other reviews said it was the most delicious dessert ever.

2 (8 ounce) packages
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

1.  Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

2.  Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3.  Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish.4.  Evenly spread the cream cheese mixture into the baking dish. 

5.  Cover with the remaining piece of crescent dough.

5.  Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

6.  Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes (the cooking time on the overview said 45 minutes, so I was confused.  I did 30 minutes at first and we tried it and I wasn't impressed so I put it back in the oven for another 10 minutes, which didn't seem to make much of a difference). 

7.  Remove from the oven and drizzle with honey. 

8.  Cool completely in the pan before cutting into 12 squares. (oops, didn't follow this step, maybe this would have made the difference?)

A reviewer on the All Recipes site mention that this dessert wasn't "pretty" and I mocked this lady in my head because her comment was "the best part about desserts is when they are pretty."  Yeah well, she was right about this because it just looked like a pile of sugary goop... and I'm not one to shun sugary goop.

As for taste, it was all sugar.  This could have been enhanced because the "pie" was still warm and it was practically liquid sugar.  I couldn't even tell if the crescent rolls were baked or still doughy, which was why I put it back in the oven for 10 mins.

I doubt I would ever do this dessert again, honestly.  I had such high expectations because I love not-Mexican sopapillas (meaning, I like the flat sopapillas, not the puffy ones, judge me, idc).

**After refrigeration**
Ok, I would potentially make this again.
1.  Teh Bear said he liked it.
2.  When it was cold it was much more delicious.  You can differentiate between the crescent dough and the cheesecake and it doesn't feel like you're spooning straight sugar into your mouth.

After making these, I just want to make Sopapilla Chips again.

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