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    You are in: Home / Recipes / Sopaipilla Cheesecake Recipe
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    Sopaipilla Cheesecake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on August 20, 2008

      There are a few variations of this recipe on Recipezaar. I made this one and think I would like it more than the other ones because it has less cream cheese. An extra block of cream cheese might be too much for me and make it too overly sweet. Believe me - this dessert is all about sugar (and butter!) anyways. I even used 3/4 of a cup of sugar mixed in with the cream cheese instead of the whole cup, and it still came out plenty sweet. I pulled off some of the melted pools of butter from the sides with a spoon right after I pulled it out of the oven. Don't let that scare you, though. This is still a very delicious, easy dessert with a nice combination of cheesecake and cinnamon flavor.

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    • on January 12, 2008

      I tried another Zaar members recipe for this, only she called it "Cream Cheese Delight." Hers was aboslutly delicious. Her recipe is the same except it calls for twice the amount of cream cheese and I found that it spilled over on to the pan a lot. Although I looooove cream cheese, I think reducing the amount to what is in this version worked out better, so that the filling stayed inside where it should be and, you can taste more of the cinnamon, sugar mixture on top. Mmmmmmm good!

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    • on September 04, 2007

      This is absolutely delicious and easy! We call it "elephant-ear cheesecake" here in northeast Indiana! =P

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    • on July 30, 2007

      O.k. folks, I made this dessert for PAC Spring '07 with wonderful results. With simple, easy-to-make desserts such as this, why go to a bakery. The family enjoyed this sweet, delicate cheese cake-type dessert after dinner this evening. It took no time at all to make and I'll make a bet it doesn't last through the night. If there are leftovers, DH will take them to work to share with pals (or horde for himself, LOL!). Very yummy, easy, quick to make with the added ease of using refrigerated crescent rolls. I made this recipe exactly as written. Directions were well-written -- left no questions for the cook. Great job Judy81350. Keep on posting as you've, once again, proved yourself a terrific additon to the Zaar community!

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    • on March 01, 2007

      Another Dave's Garden member here:) I have made this and it is really great, much richer than you would think and it slices and serves easily. The flavor and texture sort of remind me of a cheese danish w/ cinnamon. Disappeared quickly at a potluck. Great recipe!

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    Nutritional Facts for Sopaipilla Cheesecake

    Serving Size: 1 (110 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 522.1
    Calories from Fat 225
    Total Fat 25.0 g
    Saturated Fat 14.4 g
    Cholesterol 90.0 mg
    Sodium 474.7 mg
    Total Carbohydrate 68.0 g
    Dietary Fiber 2.2 g
    Sugars 40.0 g
    Protein 7.6 g


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