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mexican cheesecake
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gil
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Joined: 17 Dec 2006
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Location: iowa

PostPosted: Thu Sep 20 07 3:59 am    Post subject: mexican cheesecake Reply with quote

2 8oz. cream cheese
1 stick butter melted
1 tsp vanilla
1 cup sugar
2 tubes cresent rolls
Roll 1 tube of rolls in 9x13pan & press seams together. Cream other ingredients & spread on 1st roll. Top with 2nd cresent roll sheet. Sprikle with some more sugar & cinnamon. Bake at 375 for 25 min. cool & cut. EASY & GOOD!!
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xxfubarxx
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Joined: 01 Feb 2007
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PostPosted: Thu Sep 20 07 4:15 am    Post subject: Reply with quote

I've made that before and it was good. Then I cut back on the sugar and added some peach pie filling to it....Extra good and easy.
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KC Boss
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PostPosted: Sat Jan 12 08 12:30 pm    Post subject: Reply with quote

Hell Yeah! What about apples.
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The "O"
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PostPosted: Sun Jan 13 08 1:16 am    Post subject: Reply with quote

Not to be offensive, but what makes that mexican? Are there any mexican spices missing or can you add them?
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Mike Lawry
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Joined: 18 May 2006
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PostPosted: Sun Jan 13 08 1:18 am    Post subject: Reply with quote

The "O" wrote:
Not to be offensive, but what makes that mexican? Are there any mexican spices missing or can you add them?


Im guessing its the use of the cressant rolls.

(That was my 1st thought also though).



Mike Lawry
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KC Boss
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PostPosted: Mon Jan 14 08 5:30 am    Post subject: Reply with quote

Hice el pastel de queso mexicano hoy. Fue excelente, serķa gran con pudo cerezas en la cima. La masa buena utilizada de la galleta aunque.

”Feliz Navidad!
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wnkt
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Location: Upstate South Carolina

PostPosted: Mon Jan 14 08 7:12 am    Post subject: Reply with quote

When it said Mexican cheesecake I had visions of big hunks of chilli peppers all through it Shocked
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gil
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Location: iowa

PostPosted: Mon Jan 14 08 7:55 am    Post subject: Reply with quote

the ex-girlfriend called it that, never asked her why. Just made sure i got the recipe before she moved out!!!
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KC Boss
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PostPosted: Sat Feb 02 08 3:02 pm    Post subject: Reply with quote

Made the Mexican Cheesecake. It is possibly the best thing I have ever had desert wise. I would recommend opening a can of cherries used for pie filling on top of it.

I would also like to see the nutritional values associated with such a fine recipe.

Thanks man.
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polock
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PostPosted: Fri Jul 18 08 3:59 am    Post subject: Reply with quote

raspberries are good on top as well
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The Creeper
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PostPosted: Mon Jan 05 09 6:26 am    Post subject: Reply with quote

Raspberries, great idea. Yes. Yes....YEESSS!
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The "O"
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PostPosted: Tue Jan 06 09 5:06 am    Post subject: Reply with quote

gonna try it with chili peppers. That to me would be a fine meal.
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Uncle John
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Joined: 04 Feb 2010
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PostPosted: Mon Apr 26 10 11:59 am    Post subject: Reply with quote

I received this same recipe entitled Sopapilla Cheesecake. Maybe it morphed into Mexican Cheesecake because somebody couldn't say sopapilla.
Anyway, I made this on the offset at a bbq competition and got 1st place in open dessert. Incidentally, 3rd place was a sopapilla cheesecake with peaches.
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JoeDirte
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PostPosted: Sun Aug 01 10 7:18 am    Post subject: Reply with quote

I've heard it called sophapilla cheesecake....Good stuff
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Awning Guy
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Joined: 23 Aug 2008
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PostPosted: Sun Aug 01 10 8:50 am    Post subject: Reply with quote

Mike Lawry wrote:
The "O" wrote:
Not to be offensive, but what makes that mexican? Are there any mexican spices missing or can you add them?


Im guessing its the use of the cressant rolls.

(That was my 1st thought also though).



Mike Lawry


Laughing Laughing Laughing Laughing Laughing Laughing Laughing Laughing
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Joe Swanson
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Location: Minnesota/East Texas

PostPosted: Mon Jan 03 11 3:56 am    Post subject: Reply with quote

my girlfriend makes this all the time, but she drizzles 1/3 cup of honey on it the second she pulls it out of the oven.
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Manana
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PostPosted: Mon Sep 03 12 11:31 am    Post subject: Reply with quote

I'm thinking the cinnamon makes it Mexican. I make something similar but I don't use the cinnamon and sugar and I add egg yolks, vanilla and lemon juice to the cream cheese mixture. I also just call them cheesecake bars. They don't have any ethnicity that I know of. Laughing OH and I sprinkle with powdered sugar to cover the crappy job I usually do on the top crust.
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krek
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PostPosted: Fri Sep 28 12 8:15 pm    Post subject: Reply with quote

Has anyone made this in a dutch oven?

I'm looking for a new recipe for my son's Scout troop next weekend.
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DrunkPlumber
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PostPosted: Sat Sep 29 12 6:14 am    Post subject: Reply with quote

Can someone help me out? What does it mean to "cream" the other ingredients?
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SoEzzy
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PostPosted: Sat Sep 29 12 7:19 am    Post subject: Reply with quote

Creaming ingredients is normally to mash the butter, sugar and often flavors like the vanilla together in a bowl with a wooden spoon.

When you first put the sugar into the butter it is crunchy under the back of the spoon, the more you get it moving, the smoother the mix becomes, and the more it looks and feels like cream.

Keep going until it is smooth under the spoon.

More for baking techniques than other things, but it's a good one to know! Done more with room temperature butter than melted to a liquid.
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