Sopapilla ("fried bread") cheesecake is a Hispanic dessert that was created 200 years ago in Albuquerque, New Mexico. This treat can be sweet or slightly salty, and typically includes crescent roll dough and cinnamon; our version, developed by Tasting Table’s Miriam Hahn, includes another special ingredient.

Allspice adds some peppery spiciness to our sopapilla cheesecake. Hahn explains, "I love adding this to baked goods because you quickly get a hint of nutmeg and cloves which is such a good complement to cinnamon in sweet recipes"; baker Jullie Blanner agrees that allspice makes an incredible addition to many meals.

In Hahn’s sopapilla cheesecake recipe, she also uses melted butter and a little bit of vanilla to bring out the sweetness. After mixing all the ingredients together, the cheesecake is baked for 20 to 30 minutes at 350 degrees Fahrenheit, and no matter where you serve it, your guests are guaranteed to come back for seconds.