Mexican Chocolate Sopapilla Cheesecake

 
 With Cinco de Mayo coming up, I thought I would make another dessert that would be great for the holiday or for anytime.  I love making food for Cinco de Mayo but usually do not do anything else to celebrate.  The only year that I really celebrated was the year that my last day of finals for grad school happened to fall on Cinco de Mayo.  I definitely had fun celebrating the end of school and the holiday.  I also remember in Spanish classes in high school we used to have a party for Cinco de Mayo and everyone would make Spanish or Mexican food, it was always good.  
I decided to make some sopapilla cheesecake with a twist for Cinco de Mayo.  You cannot go wrong with sopapilla cheesecake. It combines cheesecake with a cinnamon sugar crust on the top and bottom.  The best thing is that it is really easy to make too, the crust is just made using refrigerated crescents.  Instead of using regular cheesecake, I decided to make a Mexican chocolate cheesecake, to give some great chocolate and spice flavor to the cheesecake.    
This Mexican Chocolate Sopapilla Cheesecake is so delicious and tastes really great with the Mexican chocolate.  If you are not familiar with Mexican chocolate, it just combines the chocolate with some cayenne pepper and cinnamon.  It is not really spicy, I don’t like spicy things, but it does have a little kick of flavor to it that makes it really good. This Mexican chocolate cheesecake tastes really great with the sopapilla crust.
When you take a bite you get a soft flaky crust with cinnamon sugar flavor combined with the Mexican chocolate cheesecake.  This was so delicious and was easy to make. I really liked this version of sopapilla cheesecake and I thought it was better than the original. This would make a great treat for Cinco de Mayo or for any occasion. I hope you try this delicious dessert.

Mexican Chocolate Sopapilla Cheesecake

Mexican Chocolate Sopapilla Cheesecake

Ingredients

  • 2 cans Pillsbury crescent rolls
  • 2 packages (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • Topping
  • 1 tablespoon cinnamon
  • 1/4 cup sugar
  • 1/4 cup butter, melted

Instructions

  1. Preheat the oven to 350 degrees.
  2. Unroll one can of the crescent roll cans and spread the whole sheet on the bottom of an ungreased 9x13 pan.
  3. In a medium sized bowl, mix the cream cheese, sugar, and vanilla together until combined.
  4. In a separate bowl melt the chocolate chips according to the package directions. Then stir in the cayenne pepper and the 1/2 teaspoon cinnamon. Add to the cream cheese mixture and mix until combined.
  5. Spread the cheesecake mixture on top of the crescent roll.
  6. Unroll the remaining crescent roll and spread the whole sheet on top of the cheesecake layer.
  7. Spread the melted butter on top of the crescent roll layer and sprinkle with the combined cinnamon sugar mixture.
  8. Bake for 20-30 minutes or until the crescent is golden brown.
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Sopapilla Cheesecake Recipe adapted from My Yellow Umbrella.

Try these other great recipes:
http://whatscookinglove.com/2014/04/strawberry_margarita_poke_cake/
http://whatscookinglove.com/2013/04/strawberry-margarita-bundt-cake/

 

http://whatscookinglove.com/2013/12/triple-chocolate-peppermint-cheesecake/
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Comments

  1. This cheesecake is looking so delicious! I can’t wait to try the recipe!

  2. Debbie Caraballo says:

    I LOVE the original Sopapilla cheesecake, and this one sounds like it takes the whole thing to a new level! Can’t wait to make one – I’ll leave it as is, except for the cayenne, which I don’t use in anything at all. Gosh, this does sound good! Thanks for a great recipe.

  3. What butter? Don’t see butter listed with ingredients. How much?

  4. So, through the years, I’ve experimented with different fillings for this dessert (our favorites are putting blueberry pie filling or apple pie filling with caramel sauce on top of the cheesecake mixture). But, somehow, I’ve never made a chocolate version, though. I can’t wait to try this!

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