Sopapilla Cheesecake

This cheesecake is amazing!!! It is so delicious, and different. It has a crispy, sweet and chewy crust on the top and bottom, and an amazing creamy, cream cheese filling. My husband and I absolutely loved this, and gobbled it up. I did share it with my friend, and she fell in love with it too. I think it is restaurant worthy! The fresh cut strawberries added a perfect spring taste. I found this recipe on Real Mom Kitchen. I love Laura's blog, and check it daily. I can always find a great recipe on her blog. Check out her blog at www.realmomkitchen.blogspot.com .

Sopapilla Cheesecake

2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla. Spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!

Marbled Cheesecake Hearts

Last week we went to a ward activity and signed up to bring a dessert. I wanted to do something a little different than cookies or brownies. In my search for a new dessert, I found this in The Essential Mormon Cookbook. I loved it! My husband LOVES cheesecake, but I never make it. This recipe was pretty easy and oh so yummy! I started out using a small heart cookie cutter, but it took a little while to get it out without messing it up, so I cut them into small squares. There weren't any left on the plate at the end of the night.

Marbled Cheesecake Hearts
Chocolate Cookie Crust
2 cups finely crushed Oreo cookies
3 Tablespoons butter or margarine melted

Line a 9x13 baking pan with heavy foil. Grease foil. Combine crumbs and butter. Press firmly into pan (I love the crust so I used about 3 cups crushed cookies and 3 1/2 Tbsp butter).

Filling
3 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
3 eggs
2 tsp vanilla
2 (1 oz) squares unsweetened chocolate melted

In a large bowl beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth. Add eggs and vanilla. Mix well. Pour 3/4 of batter evenly over chocolate crust. Stir melted chocolate into remaining batter. Place spoonfuls of chocolate batter over the vanilla batter. Take a butter knife and swirl chocolate batter through vanilla batter gently to give marbleized look. Bake at 300 for 45 - 50 minutes or until set (I cooked mine for 40 minutes). Cool. Chill for several hours until firm. Use foil to lift out of pan. Use a heart cookie cutter to make heart shapes or simply cut into squares. Store covered in refrigerator.


You can get The Essential Mormon Cookbook at many bookstores including Deseret Book and Seagul Book & Tape. It is filled with wonderful recipes for all seasons.