Description
Sweet sopapilla cheesecake blends creamy cheesecake with crispy pastry in a delightful Mexican-inspired dessert. Cinnamon-sugar crusted layers melt together, creating a heavenly treat that promises pure comfort and indulgence for you.
Ingredients
Scale
Dairy and Cheese:
- 2 (8-ounce) packages cream cheese, room temperature
- ½ cup (113 grams) unsalted butter, room temperature
- 6 tablespoons (85 grams) unsalted butter, melted
Pastry:
- 1 package puff pastry, thawed
Sweeteners and Spices:
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
- ¾ teaspoon cinnamon
- Pinch of fine sea salt
- Pinch of fine sea salt
Instructions
- Warm the oven to 350°F and apply a light butter coating to a 9×13″ baking dish to prevent sticking.
- Create a velvety cream cheese mixture by blending cream cheese, butter, sugar, vanilla, cinnamon, and salt using an electric mixer until the texture becomes uniformly smooth and silky.
- Prepare the work surface with a light flour dusting, then carefully unfurl the first puff pastry sheet, gently stretching it to match the pan’s dimensions.
- Transfer the first pastry layer into the greased baking dish, ensuring complete coverage of the bottom surface.
- Generously spread the prepared cream cheese filling across the pastry, creating an even, consistent layer that reaches all edges.
- Roll out the second puff pastry sheet and delicately position it atop the cream cheese filling, completely covering the initial layer.
- Craft a sweet-spiced topping by combining sugar, cinnamon, and sea salt in a small mixing bowl.
- Drizzle melted butter uniformly over the top pastry layer, allowing it to create a rich, golden base.
- Liberally sprinkle the prepared sugar-cinnamon mixture across the buttered surface, ensuring comprehensive coverage.
- Slide the assembled dessert into the preheated oven and bake until the top transforms into a beautiful golden-brown color, approximately 35-40 minutes.
- Once baked, remove from the oven and permit the sopapilla cheesecake to cool completely for 1-2 hours, allowing the layers to set and flavors to meld.
- Slice into generous portions and serve at room temperature for optimal enjoyment.
Notes
- Elevate your dessert game with this irresistible fusion of creamy cheesecake and crispy pastry, delivering a delightful texture contrast.
- Ensure cream cheese is at room temperature for smooth, lump-free mixing that creates a velvety filling.
- Rolling puff pastry to fit the pan precisely prevents uneven baking and guarantees a perfectly golden, flaky crust.
- Sprinkle the cinnamon-sugar topping generously for a caramelized, sweet crunch that transforms the dessert into a crowd-pleasing sensation.
- Allow the cheesecake to cool completely before slicing to help it set and maintain its beautiful layered structure.
- Store leftovers in the refrigerator for up to 3 days, wrapped tightly to preserve the pastry’s crisp texture and creamy filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 330
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg