Sopapilla Cheesecake Dessert

Ingredients and Weight:

• Graham cracker crumbs: 1 cup (120g)
• unsalted butter, melted: 4 tablespoons (57g)
• Cream cheese, softened: 16 ounces (453g)
• Granulated sugar: 1 cup (200g)
• Vanilla extract: 1 teaspoon (5ml)
• Sour cream: 1/2 cup (120g)
• Eggs: 2 large
• Sopapillas, split in half: 8
• Honey or agave syrup, for drizzling (optional)

Preparation Time: 15 minutes

Cooking Time: 30-35 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and sour cream.
4. Add eggs one at a time, beating well after each addition.
5. Pour the cheesecake filling over the graham cracker crust.
6. Bake for 30-35 minutes or until the center of the cheesecake is set.
7. Remove from oven and place on a wire rack to cool.
8. Before serving, split sopapillas in half and top each slice of cheesecake with a warm sopapilla. Drizzle with honey or agave syrup if desired.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 350
• Fat: 20g
• Saturated Fat: 12g
• Carbohydrates: 35g
• Sugar: 25g
• Protein: 10g

Dish Characteristics:

• Rich and creamy cheesecake filling
• Crispy and airy sopapilla topping
• Sweet and decadent dessert

User Comments:

• "The perfect combination of creamy cheesecake and crispy sopapillas!"
• "I love the sweet and spicy flavor of the cinnamon-sugar topping."
• "This dessert is always a hit with my guests."

Special Precautions and Tips:

• Use a springform pan to ensure the cheesecake can be easily removed after baking.
• Do not overbake the cheesecake, as it will become dry and crumbly.
• Serve the cheesecake warm for the best flavor and texture.