Sopapilla Cheesecake (basic recipe)
(This famous recipe made a few trips around the World...)
2 cans Crescent Rolls
1-8oz package cream cheese--softened
1 c. sugar
1 tsp. Vanilla Extract
Pre-heat oven to 350 degrees.
-Spread one can of Crescent Rolls on bottom of 8x12 pan.
(This size works best! The layers fit just right!)
-Pre-bake bottom layer for 5-8 min. (It helps it set a bit and it won’t be as moist).
-Blend cream cheese, sugar and vanilla with mixer until light.
-Spread cream cheese mixture, evenly, on the bottom layer of dough.
-Take the other package of rolls and place them on top of the cream cheese.
-Melt ¾ stick butter and drizzle, evenly, over top layer.
-Sprinkle top with mixture of 1/2c. sugar and 1 tsp. Cinnamon.
-Bake for 30 minutes at 350 degrees.
Let “set” until partially cooled. Cut up in small squares
Very good served warm, but can also be refrigerated for later use--or frozen.
This is a VERY easy desert to make! Have fun and “eat up” all the compliments!
VARIATIONS:
1-Use TWO-8oz packages of Cream Cheese and the 1-cup sugar and the 1 tsp. Vanilla-- for more filling. Less sweet still tastes good! Someone used “Splenda” and it turned out OK. Hmmm! Not sure on this….
2-Add some fruit pie filling on top of the cream cheese, like apple or cherry. If using well-drained, crushed pineapple—mixed it into the Cream Cheese. Then cover with the second layer of Crescent rolls. If using cherry, omit the Cinnamon.
3-You can use ONLY pie filling. No cream cheese at all! Saves a lot of calories…If using ONLY fruit, you can cut the second layer of dough into strips and do a “lattice-like” top layer. Sprinkle with sugar mix, as usual.
4-Some have experimented with some kind of meat mixture inside. Lots of possibilities here!!! Some have made a kind of breakfast omelet out of this. Use your imagination! Eggs…Swiss cheese….Sausage…etc.
5-One person used the individual, triangular pieces of the rolls, cleverly folded into a triangle and then put the filling in the middle and folded it over again to form a smaller triangle (kind of envelope like). Brush tops with butter, sprinkle with sugar/cinnamon mix and bake for 15-18 minutes at 350.
Sopapilla Cheesecake Fruit Variations
apple pie filling
apricot pie filling
bananas and pecans (Bananas Foster)
blueberries and raspberries
cherries/cherry pie filling, delete cinnamon
cranberry sauce
lemon pie filling, delete cinnamon, add lemon zest
pineapple, crushed, drained, small can
pumpkin
raspberry preserves
strawberry jam
Other Variations
Hershey's syrup swirled in cream cheese
homemade custard
empanadas
browned lb. pork sausage, chopped peppers, delete sugar, vanilla, cinnamon
veggie pizza
sausage and apples
almond extract, delete vanilla extract
topping - egg white, 1/2 c. chopped peanuts
sausage, onion, gr. peppers, mushrooms, cheddar cheese, delete sugar, vanilla, cinn.
wontons with sauce (1 c. plum jelly, 1 T. wine vinegar, 1 T. sugar)
Method Variations
top layer - use pastry cutter to make lattice top
pre-bake bottom 5-10 minutes to avoid soggy bottoms
use 2 (8 oz.) pkgs. cream cheese for a thicker filling
chilled dough is easier to work with
room temp or slightly nuked cream cheese can be mixed by hand
NOTES: OK, thanks. I use the 6-count, 50% larger, package of Crescent rolls and it works great in a 9" x 13" pan. There is actually a little extra that needs to be trimmed off of one of the crescent rolls for both the top and the bottom crust, when using a 9" x 13" pan. I've had a couple of friends take this dessert to work for dessert competitions (they made the almond extract version) and this has won every time. In the last competition, this recipe was up against a homemade cake made by a gal the employees call "Martha". "Martha" thinks she is all that and a bag of chips and my friend and the rest of the staff were ecstatic when this dessert won. It's funny that this recipe, made with store-bought crescents, won over a really fancy homemade cake that "Martha" spent a lot of time
making. (:o)
Mike
This is amazing!!!
Sopapilla Cheesecake (basic recipe)
2 cans Crescent Rolls
1-8oz package cream cheese--softened
1 c. sugar
1 tsp. Vanilla Extract
Pre-heat oven to 350 degrees.
-Spread one can of Crescent Rolls on bottom of 8x12 pan.
(This size works best! The layers fit just right!)
-Pre-bake bottom layer for 5-8 min. (It helps it set a bit and it won’t be as moist).
-Blend cream cheese, sugar and vanilla with mixer until light.
-Spread cream cheese mixture, evenly, on the bottom layer of dough.
-Take the other package of rolls and place them on top of the cream cheese.
-Melt ¾ stick butter and drizzle, evenly, over top layer.
-Sprinkle top with mixture of 1/2c. sugar and 1 tsp. Cinnamon.
-Bake for 30 minutes at 350 degrees.
Let “set” until partially cooled. Cut up in small squares
Very good served warm, but can also be refrigerated for later use--or frozen.
This is a VERY easy desert to make! Have fun and “eat up” all the compliments!
VARIATIONS:
1-Use TWO-8oz packages of Cream Cheese and the 1-cup sugar and the 1 tsp. Vanilla-- for more filling. Less sweet still tastes good! Someone used “Splenda” and it turned out OK. Hmmm! Not sure on this….
2-Add some fruit pie filling on top of the cream cheese, like apple or cherry. If using well-drained, crushed pineapple—mixed it into the Cream Cheese. Then cover with the second layer of Crescent rolls. If using cherry, omit the Cinnamon.
3-You can use ONLY pie filling. No cream cheese at all! Saves a lot of calories…If using ONLY fruit, you can cut the second layer of dough into strips and do a “lattice-like” top layer. Sprinkle with sugar mix, as usual.
4-Some have experimented with some kind of meat mixture inside. Lots of possibilities here!!! Some have made a kind of breakfast omelet out of this. Use your imagination! Eggs…Swiss cheese….Sausage…etc.
5-One person used the individual, triangular pieces of the rolls, cleverly folded into a triangle and then put the filling in the middle and folded it over again to form a smaller triangle (kind of envelope like). Brush tops with butter, sprinkle with sugar/cinnamon mix and bake for 15-18 minutes at 350.
Sopapilla Cheesecake Fruit Variations
apple pie filling
apricot pie filling
bananas and pecans (Bananas Foster)
blueberries and raspberries
cherries/cherry pie filling, delete cinnamon
cranberry sauce
lemon pie filling, delete cinnamon, add lemon zest
pineapple, crushed, drained, small can
pumpkin
raspberry preserves
strawberry jam
Other Variations
Hershey's syrup swirled in cream cheese
homemade custard
empanadas
browned lb. pork sausage, chopped peppers, delete sugar, vanilla, cinnamon
veggie pizza
sausage and apples
almond extract, delete vanilla extract
topping - egg white, 1/2 c. chopped peanuts
sausage, onion, gr. peppers, mushrooms, cheddar cheese, delete sugar, vanilla, cinn.
wontons with sauce (1 c. plum jelly, 1 T. wine vinegar, 1 T. sugar)
Method Variations
top layer - use pastry cutter to make lattice top
pre-bake bottom 5-10 minutes to avoid soggy bottoms
use 2 (8 oz.) pkgs. cream cheese for a thicker filling
chilled dough is easier to work with
room temp or slightly nuked cream cheese can be mixed by hand
NOTES: OK, thanks. I use the 6-count, 50% larger, package of Crescent rolls and it works great in a 9" x 13" pan. There is actually a little extra that needs to be trimmed off of one of the crescent rolls for both the top and the bottom crust, when using a 9" x 13"pan.
I've had a couple of friends take this dessert to work for dessert competitions (they made the almond extract version) and this has won every time. In the last competition, this recipe was up against a homemade cake made by a gal the employees call "Martha". "Martha" thinks she is all that and a bag of chips and my friend and the rest of the staff were ecstatic when this dessert won. It's funny that this recipe, made with store-bought crescents, won over a really fancy homemade cake that "Martha" spent a lot of time making. (:o)
Mike
Here it is..TOMATO PIE: from "Larkie"—DG
1 BAKED 8 or 9 inch PIE CRUST: enough for one crust and then a little more.
I use 1 1/4 c. all purpose flour,
1 stick cold butter,
a pinch of salt,
up to 1/4 c. ice water.
Cut flour, butter, and salt with a pastry blender until mealy.
With a mixer, add 1 tablespoon at a time, of ice water until it cleans side of bowl, usually end up using only 3 tbsp.
Shape into ball, wrap in plastic wrap, store in refrigerator at least 1/2 hour.
Roll out on floured countertop to desired size, cut edges how you like.
Bake at 375 for approx 10 minutes.
INSIDE:
5 or 6 medium tomatoes, peeled and sliced about 1/4 inch thick.
Slice, seed and drain tomatoes on toweling or PIE will be too wet….
2 to 3 tablespoons fresh chopped basil (Genovese is the best)
salt, pepper, and garlic to taste (about 1/8 tsp each)
1 1/4 c. cheddar cheese (sometimes I use a mixture of cheddar, Colby, and Monterey Jack)
3/4 c. mayonnaise (I only use Hellmann's)
Layer 1/2 of the tomatoes in baked pie shell. Can put down a thin layer of cheese first….Sprinkle 1/2 basil, salt, pepper, garlic powder on top. Repeat.
Mix cheese and mayonnaise together and spread over tomato layers, right to inside edge of crust.
Bake at 350 for 30 minutes or until topping is golden brown.
I love to hear the variations people use. The sky's the limit with this recipe. It is also good with cooked cut bacon and ham would be awesome; I've thought about it so many times. I haven't made any this year, although people ask me all the time for it. I think I just made so many of them that I can't bring myself to make them...but I should.
Notes: I make my crust in a tart pan; Slice and seed tomatoes and lay on paper towels to drain (this is the most labor intensive part). This way it does not come out soupy.
--I also sprinkle some cheese directly on the crust before the layering, thinking that might protect the crust from getting soggy.
--I strained mine in a colander while slicing. Just put in a colander and let it sit. The weight of putting tomatoes on top will drain it out. also, I always use tomatoes that are not huge because they are usually really juicy. More meat in smaller maters.
Have a great day,
Kathy—“MistyMeadows”
****yes...you must lay the slices of the Tomotoes...on paper towel...get as much mosture..as you can out of them...I have sprinkled some seasoned bread crumbs..inbetween...too...if I am in a hurry...it is really good...don't miss making it...it is well worth it...guest love it too...big hit around our house...and there are only two of us too...that and a green salad is great...try it..you will like it..lol as they say...smiles..Diana...
****i just made it and it was not soggy--but----i did let the sliced tomatoes sit on several layers of paper towels and then kept changing the wet towels for dry --i also used a bit more cheese (in other words more cheese to mayo than called for) i did that because i added some fresh pesto which has olive oil in it--i baked the pie shell first which i think cuts down on the wetness and although i didn't do this i read somewhere that you can brush egg white on the pie shell before baking to help too--make sure the pie shell cools first too….or—
(from “Papapablo”) –“The most effective way I have found to prevent these pies from having soggy crusts is to use egg white. When I remove the crust from the oven, after pre-baking, I immediately brush the bottom with egg white. The heat from the hot crust sets it, and it seals the crust without adding any flavor. No more soggy crust.
Digger's suggestion to add flour or cornstarch is a good idea to help the pie have more "body" and serve more beautifully.”
It was wonderful!!! Marie chandler has smaller deep dish pie shells in freezer section that are really good--i used the two that come together and using this recipe it filled both perfectly--as for only 2 people --well if you cut it in half and use one of the smaller pie shells it would work out
I like this one –From “Judycooksy”—TN)
Potato Crust (see recipe below)
3 or 4 medium tomatoes, sliced (approximately 1/8-inch thick), drained, and patted dry
Salt and pepper to taste
8 bacon slices, cooked crisp and crumbled
4 tablespoons coarsely chopped fresh basil, divided
3/4 cup freshly grated parmesan cheese
3/4 cup mayonnaise
1/3 cup crushed saltine crackers
Make Potato Crust and bake while you are preparing tomato mixture.
Layer half of the tomato slices onto the bottom of baked Potato Crust; lightly season tomatoes with salt and pepper. Sprinkle with half of the bacon and 3 tablespoons basil. Repeat layer, using remaining tomato slices, salt, pepper, bacon, and basil.
In a small bowl, combine parmesan cheese and mayonnaise; carefully spread over tomato mixture. Sprinkle with crushed crackers and 1 tablespoon basil. Bake, uncovered, 30 minutes or until crumbs begin to brown. Remove from oven and serve immediately.
POTATO CRUST:
2 firmly packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil
Preheat oven to 400 degrees. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.
In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. Bake 35 to 40 minutes or until golden brown (after the first 20 minutes brush the crust with vegetable oil to crisp it). Remove from oven. Reduce oven temperature to 350 degrees.
VARIATIONS: Vary the flavors in the potato crust by adding some herbs (basil or oregano), or adding some caraway or fennel seeds. Try adding garlic or using green onions instead of a slicing onion.
We have our own sausage made at a butcher near us that is USDA inspected. Then I can sell it at the farmers market. We make sweet italian sausage, hot, mild sausage, breakfast links, pork patties, italian sausage links and lots of other goodies. Haven't bought meat, only once when our truck caught fire last Nov. and we lost everything. It was not the same, not at all. I am spoiled now.
Tomato Sausage Tart---(from “MistyMeadows”)
(I took the easy way out this time.)
1 9 inch refrigerated pie crust
1/2 lb sweet Italian sausage
1 onion, chopped
1 clove garlic, chopped
2 cups shredded mozzarella
2 lbs of sliced, peeled tomatoes
1 tablespoon dried basil leaves
1 tablespoon dried oregano
salt and pepper to taste
Basil Mayonnaise:
2 cups chopped fresh basil
1 egg
1 tablespoon lemon juice
1 cup vegetable oil
salt and pepper to taste (I use sea salt)
Put pie crust in 9 inch pie pan (I put mine in a tart pan).
In frying pan, sauté sausage with onion and garlic until sausage is cooked (about 5 minutes).
In the meantime, put 1 cup of mozzarella cheese on top of pie crust. Spread sausage, onion, garlic mixture on top of cheese. Then layer the sliced tomatoes. Sprinkle with salt and pepper. Layer other 1cup of mozzarella on top of tomatoes, sprinkle with dried basil and oregano.
Bake at 375 for 35 - 40 minutes. Let sit for 20 minutes before cutting.
Basil Mayonnaise: Chop basil in a food processor and add one egg and 1 tablespoon lemon juice. When mixed well, slowly add vegetable oil (I used organic canola oil). Mix until well mixed.
Serve with the tart...spread on top...yum.
I think I got the recipe from allrecipes.com
**********************************************
From “picabo”--TN
I have made Tomato pie for about 40 years. Funny, had it for supper last night.
Mine is so similar to yours but wanted to share what I do different.
I add:
2 tablespoons fresh chives, chopped (If I don't have chives in the garden I leave out or use green onions.)
1 tablespoon fresh thyme, chopped
Lavender and Rosemary (I just pull the leaves off a sprig of each and chop Just the leaves)
For the topping I mix and spoon on top
½ cup mayonnaise
3 oz cream cheese
2 cups grated cheese I prefer sharp
cheddar, but have mixed Monterey Jack, Mozzarella and cheddar
everything else is the same
Your Basil Mayo sounds wonderful. Just trying to think what else I can use that on. LOL
Barbequed Country Spareribs.—(from Gita)
***I have always used this recipe to bake these ribs. They are awesome--and very tasty.
****You make your own BQ sauce for this!
This is in from the 1st edition of the "Betty Crocker New Picture Cookbook"
which I received as a bridal shower gift. This would be in 1963.
Please try it once--you will love it forever……..:o)
--Place 3lbs. meaty Country Spare Ribs, or loin ribs, on a rack in a shallow baking pan.
***Buy the long-cut, “Country Spare Ribs”--bone in. They’re the best!
Do not cover and do not add water!
--Season ribs with salt and pepper to taste
--On each piece, place a lemon slice cut in half—or more if you like. These add a lot
of flavor when done. Eat them along with the meat.
--Sprinkle 1/2 cup (need more!) of chopped onion over all
--Bake in a 450* oven about 30 minutes.
--Spoon Texas BQ sauce (recipe below) over ribs to cover all the ribs.
--Continue baking at 350* 1-1/2-2hrs. Baste with drippings every 15-20 minutes.
If sauce thickens in pan--add a little hot water to reconstitute.
****To prevent excessive browning, loosely cover with foil the
last 30 minutes of baking****
Texas BQ sauce
In a small sauce pan mix:
2 Tbs. brown sugar
1 Tbs, Paprika
1 tsp salt
1 tsp dry Mustard powder
1/4 tsp Chili powder
1/8 tsp Cayenne pepper
2Tbs. Worcestershire sauce
1/4 cup vinegar
1 cup tomato juice
1/4 cup catsup
1/2 cup water
Simmer 15-20 minutes, or until slightly thickened.
These are DEE--lish!!!!
