Sopapilla Cheesecake Bars: A Sweet and Creamy Mexican Delight
If you’re looking for a dessert that’s both indulgent and simple to make, look no further than this Sopapilla Cheesecake. With layers of buttery puff pastry, a soft and fluffy cream cheese filling, and a generous dusting of cinnamon-sugar on top, this decadent treat will have you coming back for more. The crispy, flaky layers and the rich, creamy filling meld together in a beautiful harmony of textures and flavors that are absolutely irresistible.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 package puff pastry, thawed: Puff pastry creates the perfect flaky, buttery base for this dessert. It adds a satisfying crunch that pairs beautifully with the smooth, creamy filling.
- 2 (8-ounce) packages cream cheese, room temperature: Cream cheese is the star of the filling, providing that luscious, smooth texture. Be sure to let it come to room temperature to ensure it mixes smoothly.
- ½ cup unsalted butter, room temperature: Butter adds richness to both the filling and the topping. It ensures the cheesecake has a decadent flavor and keeps the puff pastry layers crisp.
- ¾ cup granulated sugar: This adds the right amount of sweetness to the filling, balancing out the cream cheese’s tanginess.
- 1 teaspoon vanilla: Vanilla enhances the sweetness and rounds out the flavor of the cheesecake filling.
- ¾ teaspoon cinnamon: Cinnamon adds warmth and spice, complementing both the cream cheese filling and the cinnamon-sugar topping.
- Pinch fine sea salt: Just a pinch of salt helps balance out the sweetness and enhances the overall flavor.
- For the Topping:
- ½ cup granulated sugar: A little extra sweetness for the topping.
- ¾ teaspoon cinnamon: For that signature cinnamon flavor.
- Pinch fine sea salt: To balance the sweetness.
- 6 tablespoons unsalted butter, melted: This buttery drizzle ensures the puff pastry gets that golden-brown, crispy finish.
Instructions
1. Prepare the Pan and Preheat the Oven Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously to ensure that your cheesecake bars don’t stick. If you’re concerned about removing the cheesecake from the pan later, you can line it with parchment paper for easy lifting.
2. Make the Cream Cheese Filling In the bowl of a stand mixer (or with a hand mixer), combine the room-temperature cream cheese, ½ cup of softened butter, ¾ cup of sugar, vanilla, cinnamon, and a pinch of salt. Beat on medium-high speed for 3-4 minutes, scraping down the sides of the bowl as needed. The mixture should be smooth and fluffy. Set the cream cheese filling aside.
3. Prepare the Puff Pastry Dust your work surface with a little flour and roll out the first sheet of puff pastry. You’ll need it to fit the size of your baking pan. Once the puff pastry is rolled out to the correct size, lay it in the bottom of the prepared pan.
Take the second sheet of puff pastry, roll it out slightly if necessary, and set it aside for later.
4. Assemble the Sopapilla Cheesecake Spread the cream cheese filling evenly over the puff pastry in the pan. Once the filling is spread evenly, take the second sheet of puff pastry and place it over the top, sealing the edges as best as you can.
In a small bowl, combine the ½ cup of sugar, ¾ teaspoon of cinnamon, and a pinch of salt. Stir well to combine. Drizzle the melted butter over the top of the puff pastry, then sprinkle the cinnamon-sugar mixture evenly over the top.
5. Bake the Sopapilla Cheesecake Bake in the preheated oven at 350°F (175°C) for 35-40 minutes, or until the top is golden brown and the filling is set. Keep an eye on it towards the end of the baking time to ensure it doesn’t over-brown. If needed, cover the top loosely with foil to prevent over-browning.
6. Cool and Slice Once baked, remove the Sopapilla Cheesecake from the oven and let it cool in the pan for about 1-2 hours. This gives the cheesecake time to set and makes it easier to cut. After it’s cooled, slice it into squares or bars.
7. Serve and Enjoy Serve the Sopapilla Cheesecake warm or at room temperature. The flaky pastry layers paired with the rich cream cheese filling and sweet cinnamon topping make for a heavenly bite every time.
Notes
- Crescent Roll Substitute: If you don’t have puff pastry, crescent rolls are a great alternative. Use 2 (8-ounce) cans of refrigerated crescent rolls instead of puff pastry sheets. Simply stretch each roll to fit the pan and press to remove the perforation marks. You’ll need to bake it for about 30-35 minutes instead of 35-40 minutes.
- Chocolate Ganache Topping: If you’re looking to take this dessert to the next level, consider topping your Sopapilla Cheesecake with a drizzle of chocolate ganache. Simply melt some semi-sweet chocolate with heavy cream and pour it over the top once the cheesecake has cooled.
- Fresh Fruit: For a fruity twist, add a layer of fresh fruit like berries on top of the cream cheese filling before adding the second layer of puff pastry. It adds a burst of freshness and a pop of color.
- Make Ahead: This Sopapilla Cheesecake can be made ahead of time. After baking, let it cool completely, cover it tightly with plastic wrap, and store it in the fridge for up to 2 days.