Tag: cheesecake

Sopapilla and Cheesecake | lookingjoligood.blog Sopapilla Cheesecake Bars (Crescent Roll Cheesecake)
Lifestyle

Sopapilla Cheesecake Bars (Crescent Roll Cheesecake)

LauraJoli LookingJoliGoodLeave a comment

Sopapilla is a traditional fried pastry that originated in Latin American and Southwestern U.S. cuisine. It is typically made from a simple dough of flour, water, and a leavening agent like baking powder, which is then rolled out, cut into squares or triangles, and deep-fried until golden and puffy.When fried, sopapillas develop a hollow interior, making them perfect for filling with sweet or savory ingredients.

Sopapilla and Cheesecake | lookingjoligood.blog
this photo is from the Pillsbury website

This recipe is a combination of Sopapilla and Cheesecake! Sopapilla Cheesecake Bars are a delicious dessert that combines the flavors of sopapillas and cheesecake. This simple recipe comes together in just 15 minutes of prep time, thanks to the convenient shortcut of using Pillsbury refrigerated crescent dinner rolls.I like to make this the night before and serve it while opening gifts on Christmas morning. It is a simple yet delicious breakfast . Here’s how to make them:

Ingredients

  • 2 cans (8 oz each) refrigerated Pillsbury™ Original Crescent Rolls
  • 2 packages (8 oz each) cream cheese, softened
  • 1 ½ cups granulated sugar, divided
  • 1 teaspoon vanilla extract
  • ½ cup butter, melted
  • 1 tablespoon ground cinnamon

Instructions

this photo is from the Pillsbury website
  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Baking Dish: Unroll one can of crescent rolls and place it in the bottom of an ungreased 13×9-inch baking dish. Stretch the dough to cover the bottom, pressing the perforations to seal.
  3. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with 1 cup of the sugar and the vanilla extract until smooth.
  4. Spread the Filling: Pour the cream cheese mixture over the crescent roll layer in the baking dish, spreading it evenly.
  5. Top with Second Layer of Dough: Unroll the second can of crescent rolls and place it on top of the cream cheese layer. Pinch seams together to seal.
  6. Add Toppings: Drizzle the melted butter evenly over the top layer of dough. In a small bowl, mix the remaining ½ cup of sugar with the cinnamon and sprinkle this mixture over the butter.
  7. Bake: Bake in the preheated oven for 30-35 minutes or until the bars are set and lightly golden brown.
  8. Cool and Serve: Let cool for about 30 minutes before cutting into squares. For easier cutting, refrigerate for a bit before serving.
Sopapilla and Cheesecake | lookingjoligood.blog
This photo is from the Pillsbury website

These bars can be served warm, chilled, or at room temperature. I prefer to eat them warm. You can add a little pizzazz by drizzling them with honey, melted chocolate, caramel or Nutella! Enjoy your delicious Sopapilla Cheesecake Bars!

Tips: This sopapilla cheesecake dessert needs to be stored in the refrigerator. To rewarm, microwave on 50% power 5 to 10 seconds.

Link to Pillsbury’s recipe: https://www.pillsbury.com/recipes/sopapilla-cheesecake-bars/65ec128f-2acc-417b-8745-06c182d3134a

Laura lookingjoligood.wordpress.com
Mini Cheesecakes with Homemade Graham Cracker Crust Recipe | lookingjoligood.blog Mini Cheesecakes with Homemade Graham Cracker Crust Recipe
Lifestyle

Mini Cheesecakes with Homemade Graham Cracker Crust Recipe

LauraJoli LookingJoliGoodLeave a comment

These Mini Cheesecakes feature a delicious homemade graham cracker crust and a smooth, creamy cheesecake filling. They are perfect for parties or as a delicious treat!

Mini Cheesecakes with Homemade Graham Cracker Crust Recipe | lookingjoligood.blog

Ingredients

For the Graham Cracker Crust:

  • 1 cup (120 grams) graham cracker crumbs (about 8 full sheets)
  • 3 tablespoons (40 grams) granulated sugar
  • 3 ½ tablespoons (50 grams) unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces (452 grams) cream cheese, softened to room temperature
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (80 grams) sour cream, at room temperature

Instructions

Mini Cheesecakes with Homemade Graham Cracker Crust Recipe | lookingjoligood.blog
  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Make the Graham Cracker Crust:
  • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened and resemble wet sand.
  • Evenly distribute the crust mixture into the lined muffin cups, pressing it down firmly to form an even layer.
  • Bake the crusts for about 5 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
  1. Prepare the Cheesecake Filling:
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Add the granulated sugar and mix until well combined.
  • Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and sour cream until smooth.
  1. Assemble and Bake:
  • Spoon the cheesecake filling over the cooled crusts in each muffin cup, filling them about ¾ full.
  • Bake for 18-20 minutes or until the centers are set but still slightly jiggly.
  1. Cool and Serve:
  • Allow the mini cheesecakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
  • Refrigerate for at least 2 hours before serving. Optionally, top with fresh fruit, whipped cream, or chocolate sauce before serving. (personally I plan to top mine with Bonne Maman Lemon Curd and Bonne Maman Wild Blueberry Preserves, so delicious!)
Mini Cheesecakes with Homemade Graham Cracker Crust Recipe | lookingjoligood.blog

These mini cheesecakes are not only easy to make but also versatile in terms of toppings! Enjoy your delicious homemade treats!

Here is an affiliate link for Bonne Maman Wild Blueberry Preserves https://go.magik.ly/ml/28blj/

I have made these before using a similar recipe by the website Live Well Bake Often: https://www.livewellbakeoften.com/mini-cheesecakes/

Laura lookingjoligood.wordpress.com

**An affiliate link is a unique URL provided by an affiliate program or network to their partners, such as bloggers or website owners. When someone clicks on an affiliate link and makes a purchase or completes a desired action, the affiliate partner earns a commission or other form of compensation. These links are specifically tracked to attribute sales or conversions generated through the partner’s promotional efforts. In summary, an affiliate link is a specialized link that allows partners to earn commissions by driving traffic and sales to a particular product or service.**

sweet-potato-casserole | lookingjoligood.wordpress.com Sweet Potato Casserole
Delicious Recipes

Sweet Potato Casserole

LauraJoli LookingJoliGoodLeave a comment

I look forward to Thanksgiving every year for one reason.  It is not the turkey or the mashed potatoes.  It isn’t even the pies and desserts, although those are great too.  The reason I look forward to Thanksgiving is this awesome Sweet Potato Casserole!  It is so delicious!!!  We are going to my in law’s house this year  for Thanksgiving and I knew that no matter what else I would be making to bring I was also going to be making this!  I just finished prepping it and it will be in the oven soon.  I cannot wait to eat this tomorrow!

sweet-potato-casserole | lookingjoligood.wordpress.comIngredients

  • 4 cups sweet potato, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 tsp cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. (or use canned yams and skip this step all together.)
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, cinnamon, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

lookingjoligood.wordpress.com

I would love for you to follow me on Twitter, Instagram, and Facebook. You can find me as Looking Joli Good on all three.  I would also love to follow you on Instagram and Twitter as well, so let me know your user name in the comment section below!

Delicious Recipes

Sopapilla Cheesecake Bars

LauraJoli LookingJoliGood2 Comments

Happy Thanksgiving! We just finished enjoying these delicious “Sopapilla Cheesecake Bars” as part of our Thanksgiving breakfast. I highly recommend this recipe which can be found on the pillsbury website…

Ingredients

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

2 packages (8 oz each) cream cheese, softened

1 1/2 cups sugar

1 teaspoon vanilla

1/2cup butter, melted

1 tablespoon ground cinnamon

Directions

  1. Heat oven to 350°F.
  2. Unroll 1 can dough. Place in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
  3. In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
  4. Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.
  5. Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
  6. Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.

Enjoy the holiday!

Click HERE to go to the Pilsbury website

lookingjoligood.wordpress.com

Quote

Happy Thanksgiving

LauraJoli LookingJoliGoodLeave a comment

Thanksgiving is by far my favorite holiday!
I have been greatly blessed and I am so grateful for so many things!
Happy Thanksgiving!

Psalm 136:1 O give thanks unto the Lord; for he is good: for his mercy endureth for ever.

Thanksgiving By Ralph Waldo Emerson For each new morning with its light, For rest and shelter of the night, For health and food, For love and friends, For everything Thy goodness sends. | lookingjoligood.wordpress.com

Thanksgiving
By Ralph Waldo Emerson
For each new morning with its light,
For rest and shelter of the night,
For health and food, For love and friends,
For everything Thy goodness sends.

sweet-potato-casserole | lookingjoligood.wordpress.com Sweet Potato Casserole
Delicious Recipes

Sweet Potato Casserole

LauraJoli LookingJoliGood3 Comments

I look forward to Thanksgiving every year for one reason.  It is not the turkey or the mashed potatoes.  It isn’t even the pies and desserts, although those are great too.  The reason I look forward to Thanksgiving is this awesome Sweet Potato Casserole!  It is so delicious!!!  We had a Thanksgiving feast this past Sunday with a group of our friends.  I made this dish to share with everyone and it was a crowd pleaser!

sweet-potato-casserole | lookingjoligood.wordpress.comIngredients

  • 4 cups sweet potato, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 tsp cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. (or use canned yams and skip this step all together.)
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, cinnamon, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.