This year the hubby and I celebrated our 8 year anniversary. He is the most amazing person I know so I really try my best to make our anniversary special. We don't give each other gifts (I hate giving gifts on days when it's expected of you... plus for the first 4 years of our marriage we were flat broke lol) so I usually just make the day special with the food I make. When we got married in the tiny little town of Muleshoe, TX we didn't have a lot of options as far as a reception meal was concerned. Luckily, they do have an amazing Mexican restaurant so that's where we had our "after wedding meal". To make a very long story short, every year for the past 8 years we eat Mexican food of some sort on our anniversary. And because we had a red velvet wedding cake, I try to find new and interesting ways to make red velvet. This year I decided that the main dish (Tacos Al Pastor) and the red velvet should be in the same Mexican theme. That's how red velvet sopapilla cheesecake was born.
If you've never had a sopapilla cheesecake you're really missing out. Sopapillas alone are delicious but then you fill it with a rich, delicious cheesecake and it's like pure heaven! I used a basic sopapilla cheesecake recipe but then added some sour cream (to take the place of the tangy buttermilk), cocoa powder, and of course red food coloring. It took me about 45 mins total to whip this together. The hardest part was waiting for it to cool before I dug in and ate the whole thing while the hubby was at work. Seriously. He almost didn't get any. But I didn't eat it. I waited like the loving wife I am. And that's why we've been married for 8 years. Because I know not to eat all the cheesecake myself ;)
Red Velvet Sopapilla Cheesecake
Ingredients:
2 Cans Pillsburry Crescent Rolls (if you can find the ones without perforations perfect! If not, just pinch the seams together on the perforated ones.)
12 oz (1 1/2 boxes) Cream Cheese at room temp.
1/2 cup Sour Cream
1 cup Sugar
1 tsp Vanilla
1/4 cup Cocoa Powder
Red food coloring
For the Topping
1/2 cup Butter, melted
1/2 cup Sugar
1 Tbsp Cinnamon
Instructions:
Red Velvet Sopapilla Cheesecake
Ingredients:
2 Cans Pillsburry Crescent Rolls (if you can find the ones without perforations perfect! If not, just pinch the seams together on the perforated ones.)
12 oz (1 1/2 boxes) Cream Cheese at room temp.
1/2 cup Sour Cream
1 cup Sugar
1 tsp Vanilla
1/4 cup Cocoa Powder
Red food coloring
For the Topping
1/2 cup Butter, melted
1/2 cup Sugar
1 Tbsp Cinnamon
Instructions:
- Preheat oven to 350
- Unroll 1 can of crescent rolls and lay flat in the bottom of a 9x13 baking dish. Stretch the rolls to cover the bottom of the pain.
- In a mixing bowl, combine cream cheese, sour cream, sugar, vanilla, and cocoa powder until smooth. Add as much red food coloring as necessary to get the color you want. I used gel food coloring but it was about the equivalent of one 1 oz bottle of liquid food coloring.
- Spread cheesecake mixture over the top of the crescent roll making sure it's evenly spread all the way across.
- Unroll your last can on crescent dough and lay it on top of the cheesecake mixture. This is when I use my hands to make sure the cheesecake mixture has gotten in to all the corners of the pan. Just press gently on the top of the crescent roll to smooth out the mixture underneath.
- Pour melted butter over the top of the crescent roll. Tilt the pan to make sure the butter covers all the corners.
- Mix together the cinnamon and sugar and sprinkle it evenly over top of the butter.
- Bake for 25- 30 mins or until top is golden brown.
- Let it cool for about 20 mins before putting it in the fridge to chill for about 2 hours.
- Once it's fully chilled and firm, cut into squares and enjoy.