Sopapilla Cheesecake
Ingredients
1/2 cup (1 stick) of unsalted butter
2 packages of Pillsbury seamless sheet dough
1 package of cream cheese (8-ounce)
1 1/4 cups of sugar
1 teaspoon of vanilla extract
1 teaspoon of almond extract (optional)
Ingredients
1/2 cup (1 stick) of unsalted butter
2 packages of Pillsbury seamless sheet dough
1 package of cream cheese (8-ounce)
1 1/4 cups of sugar
1 teaspoon of vanilla extract
1 teaspoon of almond extract (optional)
1 teaspoon of orange blossom water (optional)
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Directions
1) Preheat the oven to 175 degrees Celsius (or 350 degrees Fahrenheit).
2) Prepare a 9 x 13-inch baking dish by thoroughly rubbing the bottom and sides with the butter. (You should still have plenty of butter leftover afterwards - if you don't, then you've been too thorough!)
3) Soften the cream cheese by leaving it out for a while or zapping it sparingly in the microwave and then beat it together with 3/4 cup of sugar and the vanilla and almond extracts until the mixture is smooth.
4) Unroll one roll of sheet dough and stretch it to cover the bottom of the baking dish. Spread the cream cheese mixture over the sheet dough and then cover it with the second roll of dough.
5) Melt the butter and brush it onto the top dough sheet - be sure to use all the butter!
6) Mix 1/2 cup of sugar with the cinnamon and nutmeg and then evenly sprinkle it over the top of the "cheesecake."
7) Bake for 20 to 30 minutes - the sheet dough should puff up somewhat and turn a golden brown color.
8) Remove the pan from the oven and run a knife along the sides to separate the cheesecake from the dish.
9) After the cheesecake has cooled cut it into squares and enjoy!
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Directions
1) Preheat the oven to 175 degrees Celsius (or 350 degrees Fahrenheit).
2) Prepare a 9 x 13-inch baking dish by thoroughly rubbing the bottom and sides with the butter. (You should still have plenty of butter leftover afterwards - if you don't, then you've been too thorough!)
3) Soften the cream cheese by leaving it out for a while or zapping it sparingly in the microwave and then beat it together with 3/4 cup of sugar and the vanilla and almond extracts until the mixture is smooth.
4) Unroll one roll of sheet dough and stretch it to cover the bottom of the baking dish. Spread the cream cheese mixture over the sheet dough and then cover it with the second roll of dough.
5) Melt the butter and brush it onto the top dough sheet - be sure to use all the butter!
6) Mix 1/2 cup of sugar with the cinnamon and nutmeg and then evenly sprinkle it over the top of the "cheesecake."
7) Bake for 20 to 30 minutes - the sheet dough should puff up somewhat and turn a golden brown color.
8) Remove the pan from the oven and run a knife along the sides to separate the cheesecake from the dish.
9) After the cheesecake has cooled cut it into squares and enjoy!
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