Sopapilla Cheesecake! Yummy!!

 You're going to like this recipe.  It's so yummy!

Most of us enjoy a dessert now and again and my hubby especially does.  Personally I'm a meal person and dessert is only if I have room for a taste or two.  I'd take seconds on pasta or potatoes anytime.  I'm a carb addict. lol

So when we were enjoying our monthly social someone had made this what is now known as cheesecake dessert. I had no idea that the cinnamon tasting, sugary treats we'd eaten at picnics and fast food places someone would create a cheesecake to resemble one of the favorites of my grandson.  Churro's!!

 This is a must make easy cheesecake.  It reminds me so much of Churro's and Sopapilla's that I had to make it. 

Delicious!

My family loved this!

2 -8 oz. packages of cream cheese softened
1 cup sugar
1 tsp. vanilla
2 -8 oz. cans refrigerated crescent rolls
3/4 cup sugar
1 tsp. ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Heat oven to 350 degrees.  Prepare 13x9 inch pan with cooking spray.

Beat cream cheese with 1 cup sugar and vanilla extract until smooth.

Unroll the cans of crescent rolls and roll into shape of base of pan.(2 sheets).  One can for bottom and one can for top.  Press into bottom of pan.  Evenly spread cheese mixture into the baking dish, then cover with the remaining crescent dough.  Stir together 3/4 cup sugar, cinnamon and butter. Dot the mixture over the top of the cheesecake.

Bake in oven until the crescent dough has puffed and turned golden brown, about 30 minutes.  Remove from oven and drizzle with honey.  Cool completely in the pan before cutting into squares.

From my kitchen to yours,

 

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11.12.12
2/15/13

12/17/13
9/16/16

Chocolate and Cheesecake

It rained most of the day and when days are long and I get hungry well my head starts to spin and usually I either start baking or cooking.  I wanted something chocolate that was not only easy but quick to make so into my pantry and refrigerator I went and came up with this easy loaf cake.  Actually I managed to make two.  One for today and one to freeze.

Quick cakes and pies not only satisfy your sweet tooth craving they also are easy to make. Enjoy!

It's not a scratch cake but there are some days you make whatever you have hanging around and this is delicious. I like Betty Crocker Super Moist cake mixes for the times you are looking for an easy cake without fussing.

1 Devil's Food Chocolate cake mix (make according to directions) set aside

In another bowl place softened cream cheese, egg, vanilla, sugar and flour.  Beat well.
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1-8oz. package softened cream cheese
1 egg
1 tsp. vanilla
1/4 cup sugar
2 T. all purpose flour

Grease a loaf pan or two (I used aluminum disposable) and pour half of chocolate cake mixture into pan(s).  With a large tablespoon, place half of cream cheese mixture in scoops on top of chocolate batter.  I did not swirl the cream cheese through the cake so it fell to the bottom when it baked and I thought that was fine. 

Note:  With a butter knife swirl the cream cheese mixture through the cake several times.  It will have a marble effect.

Cheesecake and Chocolate loaf cake

 Easy weekday or weekend dessert. 

I have found thru many years of baking that it's always good to have an extra cake mix or two handy for times like today.  Cake mixes are an inexpensive way to make an easy dessert.  Whether you top it with cool whip or icing or do like I did adding a little extra to make it really appealing.  I found that stocking up on cream cheese and cool whip too can help.  I find Aldi's to have the best prices on cream cheese at .89 cents and it's just as good as name brands so save money and buy a few when they are on sale.

I took a simple chocolate cake mix, cream cheese and two disposable loaf pans and made this Chocolate and cream cheese loaf.  Actually two loaves.  One for today and one to freeze for one of my sweet tooth craving days.  Great for parties and family gatherings too!

Make one chocolate cake mix according to directions.  Set aside.

In a separate bowl place softened cream cheese, granulated sugar, pinch of salt, vanilla and one egg.
Beat until creamy.

1 chocolate cake mix made according to directions

For the cheesecake filling:
8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
pinch of salt
1 large egg
1/8 teaspoon vanilla extract 

2 medium loaf pans( I used disposal pans)

Spray loaf pans with cooking spray.
Pour half or a little more of chocolate cake in both pans.

Top with cheesecake filling and pour remainder of chocolate cake on top.

Note:  Next time I will take heaping tablespoons of chocolate cake mix and leave some of the cheesecake mix exposed.  I think it would a bit nicer.  Mine settled on the bottom which was ok for us but if you want a more even distribution between cake and cream cheese this way may be better.

Bake 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.

After completely cooled dust with powdered sugar if desired.

Creamy Banana Cream cheesecake

 I have not been feeling well but figured I'd give myself a nudge and make this cheesecake because it has been on my to bake list for sometime.  I remembered the Cheesecake Factory Banana Cream Cheesecake and had hoped this would be similar.  Unfortunately it didn't come as high as I had hoped it would but it sure is creamy and with the taste of banana in it I think it would be a nice dessert choice and I made some whipped cream to top it.  Enjoy!

Here's the copycat recipe I adapted to our liking.

The crust:

Approximately 45 vanilla wafers crushed(I used my food processor)

1/4 cup softened or melted butter

Mix together with fork and Press mixture into the bottom of a 10 inch springform pan.  Place in refrigerator until you make the filling.

For the Filling:

24 oz. softened cream cheese
2/3 cup sugar
2 T cornstarch
3 eggs
3/4 cup mashed ripe banana
1/2 cup whipping cream
2 tsp. vanilla extract

Beat cream cheese with mixer until creamy.  Add sugar and cornstarch followed by eggs one at a time. 
Beat in bananas, whipping cream and vanilla

Note: The batter is thin.

Pour mixture into crust.

Place pan on a cookie sheet(I placed parchment paper on the cookie sheet to catch any drippings).

Preheat oven to 350 degrees.  Place in oven and bake for 15 minutes.  Reduce oven temperature to 200 degrees and bake an additional 75 minutes or until center is almost set.

Allow to cool completely before removing rim of pan.  Before removing the pan run warm water over a knife and slide  the knife around the edges to separate the cake from the pan.

Refrigerate cheesecake, uncovered at least 6 hours.

Rich and creamy and serves plenty depending of size of slice.  I added a chocolate candy and a drizzle for a garnish but it isn't necessary.

Whipped Cream topping:

1 pint heavy cream
1 tsp. vanilla extract
1/4 cup confectionary sugar

Beat until peaks form and either serve alongside the cheesecake or top the cheesecake with the whipped cream.

 Note:  I allowed my cheesecake to cool completely and then placed it in the refrigerator overnight.  I covered it with a piece of waxed paper and cut it as directed above the next day. 

I am sure you can do a lot for a pretty presentation of this cheesecake adding a few slices of bananas on top but unfortunately I was not feeling well when I made this cake so it was a bit of an effort to be creative. 

Lemon Cheesecake Bars

 My family loves cheesecake but with a macaroon crust?  I never heard of anything so wonderful so I'm making it over the coming weekend.  I think it sounds marvelous and it appears so easy and using a 8x8 inch pan makes it even better. Plus it has a macaroon crust.  How can you not like it?  Yum

 If you don't know what to make for a dessert this holiday try this easy lemon cheesecake. I think you'll find it to be easy and that will take some stress off the holiday crunch of "what will I make for dessert"?

Note:  I crushed one macaroon and sprinkled it on top.  I don't think I should have. :(.  We'll see how much crunch it has.  

1 1/2 cups soft coconut macaroon cookie crumbs
2 T margarine, melted
2 pkgs. cream cheese softened
1/2 cup sugar
1/2 tsp. grated lemon peel
1 T. fresh lemon juice
1/2 tsp. vanilla
2 eggs
1 cookie to crumble to sprinkle on top if desired.

Preheat oven to 350 degrees.  Mix crumbs and margarine. Press firmly onto bottom of greased 8 inch square baking pan.

Beat cream cheese, sugar, lemon peel, lemon juice and vanilla in large bowl with electric mixer until well blended.  Add eggs one at a time beating until well blended after each addition.  Pour over crust.

Bake 20 to 25 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into 16 bars.  Store in refrigerator.


I like to serve a little lemon something with our holiday meals.  Lemon is light and not as filling as say Chocolate but if you like chocolate here's a great chocolate cake to add to your dessert menu and it has cherry pie filling in it.  Moist and not too rich.   A nice touch for dessert...Enjoy!  The link is posted below.

Drizzle icing over cake while warm

Here's the link to this cake...Chocolate Cherry Cake

Chocolate Cherry Cake