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!