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Sopapilla Churro Cheesecake

June 27, 2018

Sopapilla is a Spanish Heritage fried sweet bread similar to a Churro. I discovered my love for Sopapilla when I would pick up fresh tortilla bread from my local bakery. Headed towards the pastries and they had Sopapilla Cheesecake! 


Imagine, flaky cinnamon sugar dough layered between a tangy, creamy cheesecake filling. It was our go to for special occasions. And one I wanted to make sure I learned to make to keep as a keepsake for my boys. This was the very cheesecake we passed out when my 3rd son was born, with the birth announcements. 



So here’s my take on this delicious favorite! 


2 Puff pastry sheet
1 stick butter (melted)
1/4 c. Sugar
2 tsp Cinnamon Powder
Cream Cheese Filling (made using my mini cheesecake filling recipe here)  




  • Roll out puff pastry and add one sheet to bottom of greased and parchment lined pan.

  • Add the cheesecake filling on top.

  • Now top with second puff pastry sheet.

  • Drizzle butter over top.

  • Mix cinnamon and sugar together.

  • Sprinkle top with cinnamon sugar mixture.

  • Bake at 400’F until cheesecake filling is set.

  • About 25 to 30 mins, depending on oven.

  • Let cool to room temp then place in fridge to completely set and cool.

  • Cut bars and enjoy!


Optional: Garnish with a drizzle of honey, powdered sugar, chocolate syrup, or caramel syrup if desired.

Can also be made using Croissant Dough.  



Hope you give it a try, and be sure to check out the video tutorial on my IGTV! 





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