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Sopapilla Cheesecake
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3.73 from 251 votes

Sopapilla Cheesecake Recipe | Sopapilla Cheesecake Bars

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!
Prep Time20 minutes
Cook Time35 minutes
Cool Time1 hour 30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Sopapilla Cheesecake
Servings: 12
Calories: 431kcal
Author: Kelly Anthony

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
  • ¾ teaspoon cinnamon
  • Pinch fine sea salt

For the Topping:

  • ½ cup granulated sugar
  • ¾ teaspoon cinnamon
  • Pinch fine sea salt
  • 6 tablespoons unsalted butter, melted.

Instructions

  • Preheat the oven 350° and have ready a well-greased 9x13" pan.
  • Add the cream cheese, a ½ cup (1 stick) butter, ¾ cup sugar, vanilla, ¾ teaspoon cinnamon, and salt 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 3-4 minutes. Wipe down the sides of the bowl 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 ½ cup of sugar, ¾ 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.

Video

Notes

If you'd like to use crescent rolls instead of puff pastry, there are only 2 small adjustments you'll need to make:
  • Use 2 (8 ounce) cans refrigerated crescent rolls instead of puff pastry sheets - there is no need to roll them out. Just stretch each roll to fit the pan. On the bottom layer, press to remove perforation marks and on the top, pinch the marks to seal.
  • Bake 30-35 minutes instead of 35-40 minutes.

Nutrition

Calories: 431kcal | Carbohydrates: 39g | Protein: 3g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 109mg | Potassium: 29mg | Sugar: 21g | Vitamin A: 430IU | Calcium: 13mg | Iron: 1.1mg