Happy Cinco de Mayo!

Cinco de Mayo (Spanish for "fifth of May") is a regional holiday in Mexico, primarily celebrated in the state of Puebla, with some limited recognition in other parts of Mexico. The holiday commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of Mexican General Ignacio Zaragoza Seguín.

The outnumbered Mexicans defeated a much better-equipped French army that had not been defeated in almost 50 years. However, Cinco de Mayo is not "an obligatory federal holiday" in Mexico, but rather a holiday that can be observed voluntarily.

While Cinco de Mayo has limited significance nationwide in Mexico, the date is observed in the United States and other locations around the world as a celebration of Mexican heritage and pride. However, a common misconception in the United States is that Cinco de Mayo is Mexico's Independence Day, which actually is September 16 (dieciséis de septiembre in Spanish), the most important national patriotic holiday in Mexico.

(Thank you, Wikipedia!)

For those of you who know me and my family, you know that Cinco de Mayo is just another excuse for us to eat Mexican food. (Like we need an excuse.) This year is no exception. We're grilling chicken fajitas on the grill and serving rice and refried beans on the side. We'll top off the meal with a confection that combines two of my favorite desserts into one: sopapillas and cheesecake.

And, because you are my good friends, I'm going to share this recipe with you!

Sopapilla Cheesecake

2 pkgs. crescent rolls

2 - 8 oz. packages cream cheese (softened)

1 cup granulated sugar

2 teasp. vanilla flavoring

2 eggs

1/4 cup lime juice (use Key limes if possible)

Topping: Combine 1/3 cup granulated sugar and 2 teasp. cinnamon.

Preheat oven to 375 degrees.

Open and unroll one package of crescent rolls. Press into the bottom of an ungreased 9x13 baking dish. (Make sure all perforated seams are pressed closed.)

In a separate bowl, use a mixer to combine the cream cheese, granulated sugar, vanilla and eggs. Blend until smooth, scraping down the sides as needed. Add lime juice and mix 'til blended.

Pour mixture over crescent rolls in pan. Smooth with a spatula so that it evenly covers the rolls.

On a piece of waxed paper, press second can of crescent rolls to the size of the baking dish. Flip onto the top of the dessert and peel away the waxed paper.

Sprink top with sugar/cinnamon mixture.

Bake 20-25 minutes until golden brown on top. Let cool and then refrigerate until cold. This is very good served with sliced strawberries!

Notes:

This recipe may be halved and prepared in an 8 inch square baking dish.

Omit the lime in the filling and the cinnamon in the topping to serve this as a breakfast danish with fresh fruit or pie filling (cherry or blueberry).

Enjoy!