Strawberry Habanero Sopapilla Cheesecake

I’m really excited about this Strawberry Habanero Sopapilla Cheesecake. It’s been a huge hit with our family and I can’t wait to share it with friends really soon.

Brenda over at Texas Brew Salsa shared her Habanero/Chipolte Strawberry Sauce Recipe with me so of course I had to mix up a batch. Oh MY WOW is it amazing!!

***Yep Legal stuff, sorry… I did receive the Salsa used in this recipe as compensation for a fair and honest review. All thoughts and opinions within this post are my own.***

Served over some cream cheese with some toasted Joseph’s pita chips it’s a great S snack. I tossed and turned all night thinking of ways that this sauce could be used.

I hadn’t seen a sopapilla cheesecake recipe out there for Trim Healthy Mama, so that became the plan. (wouldn’t ya know it Nana’s Little Kitchen had similar thoughts and we both were working on a sopapilla recipe today)

I guess you write that off to ‘Great Minds think alike’, and yes I’m smiling about it because while we both were thinking along the same lines … We were both uniquely different in our approach.

So here we go!!

Strawberry Habanero Sopapilla Cheesecake

Strawberry Habanero Sopapilla Cheesecake

 

Author: Judy Witherby

Nutrition Information

• Serves: 9

• Calories: 255

• Fat: 24g
• Carbohydrates: 8g
• Sodium: 307mg
• Fiber: 5g
• Protein: 6g
• Cholesterol: 69mg

Recipe type: Dessert

Cuisine: Tex Mex

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

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A sweet and spicey Sopapilla Cheesecake.

Ingredients

For the Crust

• 1 recipe Nana's Tassie Crust (divided)

For the Filling

• 12 ounces cream cheese (softened)
• 2 Tablespoons THM Super Sweet Blend (See This conversion chart for other sweeteners)
• ¾ cup Texas Brew Habanero/Chipolte Strawberry Sauce

For the Topping

• 2 Tablespoons THM Super Sweet Blend
• 1 teaspoon ground cinnamon

Instructions

1. Combine sweetener and Cinnamon, Set aside. Preheat oven to 350* and spray a 8 x8 pan with coconut oil spray or line with parchment and spray parchment.
2. Prepare the Crust Dough per instructions at Nana's Little Kitchen.
3. While crust dough is chilling combine super sweet blend, vanilla and cream cheese with an electric mixer.
4. Press chilled dough into your pan to form a crust, spread cream cheese mixture over crust and top with Texas Brew Strawberry Habanero Sauce and top with top crust. brush with melted butter and sprinkle with Cinnamon Sweetener Mixture.
5. Bake at 350 for 20-25 minutes.

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This is the recipe for Texas Brew Habanero/Chipolte Strawberry Sauce.

You can purchase Texas Brew Salsa through their website as well as at Select Heb and Kroger locations. Check out their website to find a store near you!

Habanero/Chipolte Strawberry Sauce

 

Author: Brenda Craig/ Texas Brew Salsa

Nutrition Information

• Serves: 2½ cups

• Serving size: 2 TBS
• Calories: 255

Recipe type: Sauce

Cuisine: Tex Mex

Prep time:  5 mins

Cook time:  5 mins

Total time:  10 mins

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Habanero Strawberry Sauce

Ingredients

• 1 16 ounce jar Texas Brew Hot Iron Habanero Salsa
• 1 7 ounce jar all-fruit strawberry spread (I used this one)
• 1 cup strawberries (cleaned and halved)
• 5 cloves garlic (roasted)

Instructions

1. Place garlic, salsa and strawberry spread in blender and process until smooth.
2. Add fresh strawberries to blender and pulse to combine. Leave it a little chunky for a pretty presentation

Notes

You can substitute Texas Brew Honey Roasted Chipolte Salsa, Medium or Hot for the Hot Iron Habanero Salsa if you prefer.

You can also change the fruit to raspberries or blackberries.

This sauce works wonderfully with grilled meats and as a dipping sauce. To baste meat just add a couple of tablespoons of butter and it becomes a basting sauce.

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