Sopapilla Cheesecake

contributed by Julie Rider

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1 teaspoon Mexican vanilla extract

2 (8 ounce) cans refrigerated crescent rolls

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter, room temperature

1/4 cup honey


1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.

2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles.

Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.

Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

She did not use the honey so I am not sure how it tastes with honey but I can only assume even better.  Enjoy!


Raw Cheesecake


Contributed by Jaime Gregory Cecil

Serves 2


1/4 cup rolled oats


4 oz Neufchatel cheese or cream cheese 4 tablespoons milk (any kind you like, such as cow’s milk, rice milk, soy milk, coconut milk, etc.)


1 tablespoon honey (or other sweetener of your choice; more or less to taste)


1/2 teaspoon pure vanilla extract (or pure almond extract)


Pinch salt


Topping of your choice, such as jam, fresh berries, chocolate chips, nuts, coconut, etc.


In a food processor, process the oats until they have the consistency of a fine powder.  Add all remaining ingredients (except topping) and process until smooth.  Transfer to individual serving bowls and refrigerate about 2 hours before serving (cheesecake with thicken upon chilling).  Before serving, add topping of your choice.

Cookies and Cream Cheesecake Cupcakes

contributed by Beth Bruce (from

  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Creamy Cherry Lemon Cheesecake

contributed by Laurel Turner

1 cup graham cracker crumbs
1/4 cup sugar
5 tablespoons Crisco® Pure Vegetable Oil

1 (3 oz.) package cream cheese, softened
2 cups cottage cheese
2 large eggs, lightly beaten
1/2 cup sugar
3 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 (20 oz.) can cherry pie filling

2.COMBINE graham cracker crumbs, sugar and oil in 9-inch pie plate. Mix well with fork. Press firmly onto bottom and sides of pie plate.

3.COMBINE cream cheese and cottage cheese in bowl of food processor. Pulse until completely smooth. Add eggs, sugar, lemon juice, lemon peel and vanilla. Blend well. Pour into crust.

4.BAKE 40 to 45 minutes or until center is set. Turn off oven. Leave cheesecake in oven for 5 minutes. Remove from oven. Cool. Top with cherry pie filling and refrigerate 2 hours.