Okay, so I know today’s recipe has totally been overdone. But it isn’t the same sopapilla cheesecake you see posted all over the internet. I’ve tried it before. It’s just okay. This recipe is amazing.
Side note: can we just collectively agree that the crescent roll recipe trend needs to die? Every time I see a recipe that uses it I look away. They are neither croissants nor rolls (WHAT ARE THEY? Enlighten me).
That said, I can totally put away some pigs in a blanket. So they do have a time and place.
But back to this cheesecake. Funny story about this thing. It was borne from several failed recipes.
There was this dessert at a diner that Kevin and I used to frequent. We didn’t get it often, but man was it sooo good. It’s like a banana cheesecake rolled up like a spring roll. Not quite like the PF Chang’s version, but close.
So, like several things, I decided, “Hey, I’m gonna make that.” Except, well, it’s harder than you think. How do I fry this cheesecake to a flaky, golden crisp without having the inside melt? Freeze it before? Didn’t work. Chill it after? It gets soggy. So I’m still trying to figure that one out.
But these sopapilla cheesecakes are like deconstructed versions of my elusive deep fried masterpiece. Also, I vetoed the banana idea. I’m sure I’ll make it with bananas one day (and it will be fantastic), but it is not today.
Don’t worry, cinnamon sugar is still amazing. Kevin’s eyes nearly rolled in the back of his head after the first bite.
This dessert is restaurant-level-rich, yet surprisingly easy. Like, I would expect someone to pay $10+ for this thing. These are great for dinner parties or a special night in, AND they can be prepared ahead of time and assembled fresh.
So let me know what you think!
Until next time. X
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These sopapilla cheesecakes are unlike the others you’ve seen online. With fried cinnamon sugar won ton wrappers layered with a delicious cinnamon cream cheese mixture, this is a restaurant quality dessert you can make at home.
- 16 oz. cream cheese, softened
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 2 c. confectioner’s sugar
- 1/2 tsp. ground cinnamon
- 16 won ton wrappers
- 1/2 c. granulated sugar
- 2 tsp. ground cinnamon
- peanut, canola or vegetable oil, for frying
- caramel (optional)
- In the bowl of a stand mixer with the whisk attachment, whip together the cream cheese, salt, vanilla, confectioner’s sugar and cinnamon. Mix on low for 30 seconds – 1 minute and then increase the speed to medium. Continue mixing for another minute or two, until fully combined and light and fluffy.
- Set aside and chill, covered, until you are ready to assemble.
- Combine the sugar and cinnamon in a wide bowl and set aside.
- In a deep fryer or skillet, heat the oil to 350°F. Fry the won ton wrappers 30 seconds per side, just until they begin to stiffen and brown. Make sure they stay flat.
- Remove to a paper towel lined plate for just a few seconds. While they are still hot and coated lightly with oil, toss with the cinnamon sugar. Shake off the excess and set aside.
- To assemble, pipe* or spoon 2-3 TB of the cream cheese mixture on each won ton wrapper and stack about 4 high (stack 2 high if you want a lighter serving). Finish with a light dusting of excess cinnamon sugar or caramel (optional).
*Piping bags are pretty cheap at craft stores, or you can use fold-over plastic bags. Just snip off a corner and pipe.
Pro-tip: Fry the rest of the won ton wrappers in the package and coat with cinnamon sugar to make tasty cinnamon sugar chips.
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