When I was in college, I spent one summer working at a popular Mexican restaurant in my hometown. At that point, I didn’t really know much about Mexican food, aside from that I liked pretty much everything I had tried. During my training period, I had to learn about all the food on the menu, memorizing all the ingredients, what everything was, what it was served with etc (if you have worked in a restaurant, this is likely a familiar process to you). Flautas, Chile Rellenos, Tamles, Flan…everything was delicious, and it was rare I came across something I didn’t enjoy. After a couple months of working there, they decided to feature a limited time ‘special’ dessert. This was the first time I had heard about Sopapilla cheesecake….a mexican spin on cheesecake. This dessert is incredibly easy to make, and affordable, and they are delicious. Hosting a party? Pair this with some Mexican Baked Eggs or Black Bean and Potato Enchiladas and be on your way! These Sopapilla Cheesecake Bars are the perfect addition to any fiesta!
I have lightened up this dessert by using neufatchel cheese in place of cream cheese, but you could also use cream cheese. In my opinion, if didn’t make any change on the taste.
Recipe adapted from Pillsbury