Description
Dive into the delicious world of Sopapilla Cheesecake, a dessert that marries the light, flaky texture of puff pastry with the creamy richness of cheesecake. This easy-to-make treat is infused with cinnamon and sugar, offering a perfect dessert option for any occasion, from family dinners to festive gatherings. Let’s explore how to bring this delightful sweet into your kitchen.
Ingredients
1 package puff pastry, thawed
2 (8-ounce) packages cream cheese, room temperature
½ cup unsalted butter, room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
¾ teaspoon cinnamon
Pinch of fine sea salt
For the Topping:
½ cup granulated sugar
¾ teaspoon cinnamon
Pinch of fine sea salt
6 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13″ pan.
In a stand mixer with a paddle attachment, or using a handheld mixer in a large bowl, combine cream cheese, ½ cup butter, ¾ cup sugar, vanilla extract, ¾ teaspoon cinnamon, and a pinch of salt. Mix on medium-high speed for 3-4 minutes, until smooth and creamy. Scrape down the sides of the bowl as needed.
Dust a work surface and rolling pin with flour. Roll out the first sheet of puff pastry to fit the pan and place it inside.
Spread the cream cheese filling evenly over the puff pastry in the pan. Roll out the second sheet of puff pastry and place it on top of the cream cheese filling.
In a small bowl, mix together ½ cup sugar, ¾ teaspoon cinnamon, and a pinch of sea salt. Pour the melted 6 tablespoons of butter evenly over the top puff pastry, then sprinkle the sugar mixture on top.
Bake for 35-40 minutes, until the top is golden brown.
Remove from the oven and allow the cheesecake to cool for 1-2 hours before slicing and serving.
- Prep Time: 15 min
- Cook Time: 40 min