Perfect Sopapilla Cheesecake is easy to make and decadently delicious! Layers of flaky crust, a soft and fluffy cheesecake center, with a dusting of cinnamon-sugar on top!
Preheat the oven 350° and have ready a well-greased 9x13" pan.
Add the cream cheese and 1/2 cup (1 stick) butter to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a handheld mixer and a large mixing bowl. Mix on medium-high speed for 1 minute. Add 3/4 cup sugar, vanilla, 3/4 teaspoon cinnamon, and salt and beat for 3-4 minutes more. Wipe down the sides of the bowl, add the egg, and mix until evenly incorporated. Set aside.
Dust a work surface and rolling pin with flour. Roll out the first sheet of puff pastry to fit the pan and lay in the pan. Roll out the second sheet of puff pastry and set aside.
Add the cream cheese filling to the pan and smooth over the top. Lay the second sheet of puff pastry over the top.
In a small bowl, stir together 1/2 cup of sugar, 3/4 teaspoon cinnamon, and a generous pinch of sea salt. Drizzle the melted 6 tablespoons of butter evenly over the top of the puff pastry, and top with the sugar mixture.
Bake at 350° for 35-40 minutes, until golden brown. Remove from the oven and allow to cool 1-2 hours before cutting into.
If you'd like to use crescent rolls instead of puff pastry, there are only 2 small adjustments you'll need to make:
The Anthony Kitchen