Last week we had a big Taco supper at our home and Paige, Phillip’s significant lady, brought this dessert. There’s nothing like a milk based dessert to sorta’ cut through the spices of the Mexican foods. I had eaten this dessert in years past, but never knew the history and the actual title to the dish. It truly is a Mexican style cheesecake, and in the original version the pastry portions are made from scratch. It is truly a decadent, rich, calorie filled dessert.
The cheesecake filling can remain with only the cheesecake but apple and other fruit fillings have found their way to the top of the cheesecake, before the top layer of crescent rolls. I have never noticed the granulated sugar in the filling portion feeling gritty on the palate. Do note powdered sugar on the interior will work in the same amounts too. On the topping, of course, stay with the granulated sugar with the cinnamon.
This dish will serve more than 12 persons because of the richness of the dessert. Embellish with ice cream, whipped cream, caramel or the warm honey.
Probably one of the great things this dish has going for it is the fact that it’s so good, and it’s also extremely simple. Be sure and allow the dish to totally chill before serving. I also feel the honey is best used at serving time, warmed and drizzled over the presentation.
This week my office relocated so I’ve been engrossed in packing, unpacking, and relocating!
Hopefully by tomorrow we will have internet and phone lines that are working. The great thing about moving is how you deep clean and get rid of stuff you don’t need. We’ve definitely been doing that!
We celebrated an 85th birthday in our family this past weekend. I was asked to do the favorite dessert, which was chocolate chip cookies. I made 6-7 dozen in my new dual ovens. I can’t say that it was a super speedy cooking time, because I was basically learning the temperaments of the ovens. And, I didn’t use the convection this time. They did bake very nicely and I’m looking forward to more great baking in the future. I am a perfectionist with all my baked goods as you can probably imagine.
This 4th of July is a bit of a toss-up. Our son is moving into his new apartment in Linn and coming home briefly. So we are basically uncommitted, this means keep the refrigerator stocked for whatever comes our way. Simply yours, The Covered Dish. www.thecovereddish.com
Sopapilla Cheesecake
2 (8 oz.) crescent rolls
3 (8 oz.) softened cream cheese
1 1/2 cups granulated sugar
1 teaspoon vanilla
1 stick butter
Topping
1/2 cup granulated sugar
2 teaspoons cinnamon
Pre-heat oven to 350 degrees.
Unroll 1 package of crescent rolls into the bottom of a greased 9 x 13 baking dish. Gently press to seal seams and fill entire pan. Whip together, cream cheese, 1 1/2 cups sugar and vanilla. Spread mixture over bottom crescent. If adding any fruit, place fruit over the cream cheese filling. Next add the 2nd package of crescent rolls over the top. Melt the stick (1/2 cup) of butter and spread evenly over the top. Blend topping sugar and cinnamon together and sprinkle equally across the top of the dessert.
Bake in oven for 30 minutes. Remove and cool. Try to serve within 2-3 days as crusts will get soggy.
