Bananas Foster Sopapilla Cheesecake (Sopapilla CC recipe courtesy JB, courtesy Pillsbury, serves 16-20)
You will need:
For Sopapilla Cheesecake:
- 2 8oz. packages of Philadelphia cream cheese.
- 1 cans of Pillsbury Crescent Rolls.
- 2 cans Cinnabon cinnamon rolls, cut in half (rolled out really thin)
- 1 1/2 cups - granulated sugar.
- 1/2 C - unsalted butter (no margarine - ever - in any recipe!)
- 1/4 C - unsalted butter (for melting on bottom layer of crust)
- 1 tsp. vanilla.
- 1 tsp. ground cinnamon.
- 1 tsp ground ginger
For Bananas Foster:
- 3 bananas, peeled and sliced crosswise
- 1/4 C butter
- 2/3 C dark brown sugar
- 3 1/2 T dark rum (or spiced rum)
- 2 tsp vanilla
- 1/2 tsp ground cinnamon
Pre-heat oven to 375 degrees. Soften the cream cheese by letting it sit out for 10-15 min. Beat/Mix both packages of cream cheese, 1 cup of sugar, and 1 tsp. of vanilla. (I recommend using a hand
mixer or counter-top mixer on medium high speed for about 3-5 minutes). After creaming the ingredients together, take a 13x9 cake pan and open both cans of the cinnamon rolls and remove the dough. Slice them in half. Place the cinnamon rolls (cinnamon side up) in the bottom of the pan. Really press them down so they form a single layer about 1/4 inch thick. Form fit the dough to the bottom of the pan. Melt the 1/4 C of butter and pour over the cinnamon roll base. Take the creamed mixture and spoon it on top of the dough. Using a spatula spread the mixture evenly across
the entire pan. Make Bananas Foster by melting butter over medium/medium high heat, adding the sugar, rum and spices until the mixture is caramelizing and bubbling. Add the bananas and cook for about 3-5 minutes until they are really hot and starting to soften. Drink any remaining rum. Poor mixture across the cream cheese, spread evenly. After the filling is spread across the pan, open the can of crescent roll dough and repeat the process with the crescent rolls. Unwrap the
dough carefully and pinch the seams together. Lay the second layer of dough on top of the filling and form thedough to fit the edges of the pan.Take the remaining 1/2 cup of sugar and mix with 1 tsp. of cinnamon and 1tsp ginger. Once the dry mix is incorporated well, pour the mix on the top layer of dough. Move the pan around to cover the dry mix all over the dough. Take one stick of unsalted butter and melt. Once the butter is melted, pour it down the middle of the pan.Place the pan on the middle rack of the oven. Bake for 30 minutes. Once the cheesecake is finished, remove from oven and let it air-cool for ten minutes. Chill in the refrigerator
over night or for 5-6 hours. Served chilled and ENJOY!