Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sopapilla cheesecake is a dessert dish, inspired by the classic cheesecake and the sopapilla, a pastry that originates from Paraguay. Typically made in a 9x13" pan, it tends to be a pot-luck favorite. As popular as it is, there are many variations, for taste, health and appearance. Many of the different variations ask for different amounts of the same ingredients. See reference 1 for a link to a recipe which calls for more sopapilla inspiration, with 1/4 cup of honey to be drizzled onto the cheesecake after removal from the oven. The calorie, fat, and sugar content of sopapilla cheesecake may be an issue for diabetics and dieters. Low fat cream cheese is an obvious alternative ingredient. A quarter cup of Splenda for baking and half a cup of sugar can replace the full cup of sugar in the filling, and 1/4 cup sugar and 1/8 of Splenda for the cinnamon-sugar topping.

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