Pumpkin Sopapilla Cheesecake Recipe - Perfect for Fall season!
Full recipe here:
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Ingredients:
1 8oz cream cheese, softened
10 drops of liquid stevia
2 cups of heavy whipping cream
1 package of sugar free jello cheesecake
1 cup of mixed nuts, chopped
1/4 cup of mixed berries
Macros
Servings: 8
Net carbs 8g| Fat 30g| Protein 5g| Total Carbs 9g| Fiber 1g|
Betty's Sopapilla Cheesecake--Recipe (and Gifts) from Monica from Arkansas
Betty demonstrates how to make Sopapilla Cheesecake. This recipe was sent to Betty's Kitchen by Monica from Arkansas. Monica also sent some lovely gifts, which are displayed in the video.
Sopapilla Cheesecake
Directions for Sopapilla Cake:
Preheat oven to 350 degrees (F).
Cheesecake filling:
16 oz. cream cheese, softened to room temperature
1 cup sugar
1 tsp. vanilla extract
Crusts:
Two 8 oz. cans of refrigerated crescent roll dough
Topping:
¾ cup sugar
1 tsp. cinnamon
½ cup butter, softened to room temperature
¼ cup honey
Spray a 13 x 9 x 2 baking dish with vegetable cooking spray and set aside. In a medium sized bowl, beat together the cream cheese, the 1 cup of sugar and vanilla extract until smooth. Set aside. Unroll one can of the crescent roll dough and lay the dough into the bottom of the prepared baking dish. Using your fingers, press the dough evenly into the bottom of the dish, being sure to join any of the perforated sections. You want the result to be one completely joined sheet of crescent roll dough evenly covering the bottom of the dish. Next, top the dough with the cheese mixture, spreading evenly. Then, unroll the second package of crescent roll dough onto the (clean) counter top. Just like with the first roll of dough, using your fingers, press the dough, being sure to join any perforated sections. Once you have a completely joined sheet of crescent dough, lift the sheet of dough from your counter top and place directly on top of the cream cheese mixture in the baking pan. It should completely cover the cheese mixture. In a small bowl, combine the softened butter, the ¾ cup of sugar and the cinnamon until mixed thoroughly. Using a teaspoon, evenly dot the cinnamon-sugar butter mixture over the top layer of crescent dough. Bake for approximately 30 minutes (but check on it sooner), depending on your oven, until puffed and golden brown. Remove from oven and drizzle with the honey. Cool completely before cutting and serving.
My family absolutely *loved* this cake! Thank you, Monica, for the delicious recipe and the wonderful gifts! --Betty :)
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Churro Cheesecake/ postre fácil
Hola espero que te ahiga gustado este video y que pruebes estos churro cheesecake te va a gustar!
*En el video te de digo que el sartén es de 9x13 pero es como de 7 por 11 algo así, aquí a bajo te dejo el enlace a los que encontré en Amazon de vidrio si ordenas de mis enlaces Amazon me da una pequeña comicion sin extra costo para ti
Aquí en este video te enseño como hago el Ganage de chocolate al principio de el video
A qui te dejo el enlace de Pintrest en donde mire la receta por si gustas verla escrita
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Muchas gracias por mirar mi video ♡