Not all desserts have to look pretty if they’re as delicious as this one. One of my favorite desserts comes from a hole-in-the-wall Mexican restaurant near my old college town in Ohio (of all places), called Fiesta Mexicana. Here they have something called ‘Fried Cheesecake,’ not to be confused with anything associated with midwest county fairs.
It seemed to be a super sweet cheesecake center surrounded by another popular Mexican dessert called Sopapilla–a kind of fried pastry quick bread.
This is the closest I could find to having this ‘fried cheesecake’ again without hopping a plane and driving four hours…but I wouldn’t put it past me 😉
(Serves approx. 12)
- 9 x 13 in. baking dish
- Hand mixer
- 2 (8 oz.) pkgs. cream cheese, softened
- 1 cup white sugar
- 1 tsp. vanilla extract
- 2 (8 oz.) cans refrigerated crescent rolls
- 3/4 cup white sugar
- 1 tsp. cinnamon
- 1/2 cup unsalted butter, rm. temp.
- 1/4 cup honey
Preheat oven to 350 degrees. Spray baking dish with cooking spray.
Beat the cream cheese with sugar and vanilla extract until smooth. Unroll cans of crescent rolls and use a rolling pin to shape each can’s piece into 9 x 13 in. rectangles (crescent rolls in the can usually come undetached from each individual roll-this is good, don’t detach. That way, the rolls will be one large sheet and will be easy to roll out to a 9 x 13 rectangle). Press one piece into the bottom of the dish. Evenly spread the cream cheese mix into the dish, then cover with the remaining piece of dough.
Stir together all the topping ingredients, except the honey. Dot this mix over the top of the cheesecake. Bake until the dough has puffed and turned golden brown, about 30-40 min. Remove from the oven and drizzle with honey.
Cool completely in the dish, then cut into roughly 12 squares.