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REC: Sopapilla Cheescake Squares

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Joined: Jun 16, 2006


Posted to Thread #25680 at 1:13 pm on Feb 3, 2014

Sopapilla Cheesecake Squares - adapted from Allrecipes
1 1/2 (8 ounce) packages cream cheese, softened
1 egg
3/4 cup white sugar
3/4 tsp vanilla extract (can use 1/2 tsp vanilla and 1/4 tsp almond extract)
1 Tbs fresh squeezed lemon juice (opt.)
few gratings of lemon peel (opt.)
1/4 - 1/2 tsp cinnamon plus more for "sprinkles" - (I used 1/4 and next time will try 1/2 tsp for a more pronounced cinnamon flavor)
1 (8 ounce) can crescent roll dough
1/4 cup melted butter plus extra for pan
1/4 cup white sugar mixed with 1/2 tsp ground cinnamon
1/8-1/4 cup sliced almonds - opt. (I used 1/4 - we love almonds)
1/8-1/4 cup honey
(semi-sweet mini morsels, small pieces cut fruit, preserves - opt)

1. Preheat oven to 350 degrees. Butter 8"x8" (or 7"x11") pan.
2. Beat cream cheese, egg, 3/4 cup sugar, vanilla extract, 1/4 - 1/2 tsp cinnamon (and lemon juice/peel if you are using) until smooth.
3. Open crescent rolls. Fit half (4 triangles) into buttered pan, gently joining cut lines and stretching to fill bottom of pan. Sprinkle lightly with cinnamon.
4. Cover base with cream cheese mixture, spreading evenly. Sprinkle top lightly with cinnamon. (Can add chocolate chips, fruit or preserve layer)
5. Lay remaining crescent roll sections over top - dough doesn't have to be perfectly connected on top like on the bottom. Pour butter evenly over top of crescent roll sheet and sprinkle with cinnamon/sugar mixture. Top with sliced almonds (and/or chocolate chips, if using).
6. Bake at 350 degrees for 35 to 45 minutes until knife stuck into center comes out clean. Cool 15 minutes and then drizzle pastry top in pan with honey (or drizzle honey when you serve each square). Let cool completely before cutting into 2" squares. Serve at room temperature or chill for 2 hours. Store leftovers in the refrigerator.

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