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gil Newbie
Joined: 17 Dec 2006 Posts: 92 Location: iowa
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Posted: Sep 20 2007 Post subject: mexican cheesecake |
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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 BBQ Fan
Joined: 01 Feb 2007 Posts: 114 Location: Houston, Tx
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Posted: Sep 20 2007 Post subject: |
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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. _________________ I see smoke..Houston we have no problem ! |
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KC Boss Guest
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Posted: Jan 12 2008 Post subject: |
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Hell Yeah! What about apples. |
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The "O" BBQ Fan

Joined: 20 Dec 2007 Posts: 201 Location: passed out with bbq suace on my chin....kc
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Posted: Jan 13 2008 Post subject: |
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Not to be offensive, but what makes that mexican? Are there any mexican spices missing or can you add them? _________________ always have a beer on hand |
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Mike Lawry BBQ Super Pro
Joined: 18 May 2006 Posts: 2122 Location: Parts unknown
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Posted: Jan 13 2008 Post subject: |
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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 Guest
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Posted: Jan 14 2008 Post subject: |
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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 BBQ Super Pro

Joined: 03 Mar 2006 Posts: 1329 Location: Upstate South Carolina
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Posted: Jan 14 2008 Post subject: |
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When it said Mexican cheesecake I had visions of big hunks of chilli peppers all through it  _________________ Electricity can be dangerous. My nephew tried to stick a penny into a plug. Whoever said a penny doesn't go far didn't see him shoot across that floor. I told him he was grounded. - Tim Allen |
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gil Newbie
Joined: 17 Dec 2006 Posts: 92 Location: iowa
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Posted: Jan 14 2008 Post subject: |
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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 Guest
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Posted: Feb 02 2008 Post subject: |
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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 BBQ Super Pro

Joined: 20 May 2008 Posts: 1290 Location: Sparta MO
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Posted: Jul 18 2008 Post subject: |
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raspberries are good on top as well _________________ bullpin double barrel smoker
brinkman snp
cabelas large gas smoker
weber genesis E-320
Weber Performer
Smokey joe
2 UDS's (love em) |
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The Creeper Guest
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Posted: Jan 05 2009 Post subject: |
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Raspberries, great idea. Yes. Yes....YEESSS! |
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The "O" BBQ Fan

Joined: 20 Dec 2007 Posts: 201 Location: passed out with bbq suace on my chin....kc
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Posted: Jan 06 2009 Post subject: |
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gonna try it with chili peppers. That to me would be a fine meal. _________________ always have a beer on hand |
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Uncle John BBQ Super Pro

Joined: 04 Feb 2010 Posts: 1091 Location: West Texas
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Posted: Apr 26 2010 Post subject: |
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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. _________________ Brinkman Smoke N Pit Pro
Lang 60
Backwoods Party
Discada |
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JoeDirte Newbie
Joined: 26 Jul 2008 Posts: 27 Location: Melissa Texas
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Posted: Aug 01 2010 Post subject: |
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I've heard it called sophapilla cheesecake....Good stuff |
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Awning Guy BBQ Pro

Joined: 23 Aug 2008 Posts: 760 Location: Riverside Ca.
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Posted: Aug 01 2010 Post subject: |
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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 |
 _________________ First Build[/url]
Pig Cooker
Pizza Oven
Disco |
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Joe Swanson Newbie

Joined: 10 Nov 2010 Posts: 84 Location: Minnesota/East Texas
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Posted: Jan 03 2011 Post subject: |
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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 BBQ Super Pro
Joined: 23 May 2012 Posts: 1279 Location: Greenville SC
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Posted: Sep 03 2012 Post subject: |
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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. OH and I sprinkle with powdered sugar to cover the crappy job I usually do on the top crust. _________________ The artist formerly known as Liar #95
(until beertooth whined) NOW Liar #96
Char-Griller Smokin Pro w/SFB
Char-Griller Akorn Kamado |
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krek BBQ Fan

Joined: 19 Jun 2007 Posts: 233 Location: Missouri
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Posted: Sep 28 2012 Post subject: |
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Has anyone made this in a dutch oven?
I'm looking for a new recipe for my son's Scout troop next weekend. _________________ Traeger Lil Tex
Weber KettlePizza
Stumps Baby XL |
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DrunkPlumber BBQ Pro

Joined: 22 Feb 2011 Posts: 848 Location: Northern Kentucky
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Posted: Sep 29 2012 Post subject: |
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Can someone help me out? What does it mean to "cream" the other ingredients? _________________ Knowledge is knowing a tomato is a fruit.
Wisdom is knowing a tomato does not belong in a fruit salad.
Life is hard. It's harder if you're stupid.
There is no such thing as too much onion.
I'm NOT liar #94. I swear! |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Sep 29 2012 Post subject: |
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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. _________________ Here's a change Robert.
I still work here! |
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