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.
Sopapilla Cheesecake Recipe adapted from My Yellow Umbrella.
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