sopapilla cheesecake dessert recipe

Written ByJenny Smyth Posted on
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The Best sopapilla cheesecake dessert recipe

I’m so excited to share with you my favorite sopapilla cheesecake dessert recipe. This sweet treat is a staple in many Latin American countries, and I’ve adapted it to make it a hit with my family and friends. The combination of crispy sopapilla crust, creamy cheesecake filling, and sweet caramel sauce is a match made in heaven.

The best part? It’s incredibly easy to make and requires only a few ingredients. I like to serve it at family gatherings, potlucks, and even as a special dessert for my kids’ birthday parties.

My kids love helping me in the kitchen, and this recipe is perfect for them to get involved. We make it together, and it’s always a fun bonding experience. The end result is a delicious dessert that’s sure to impress your guests.

The key to making this recipe successful is to use high-quality ingredients and not to overmix the cheesecake batter. I like to use a combination of cream cheese, sour cream, and granulated sugar for the filling, which gives it a rich and tangy flavor. The sopapilla crust is made with flour, eggs, and milk, which creates a crispy exterior that’s perfect for dipping into the caramel sauce.

This dessert is perfect for any occasion, whether it’s a holiday party or just a Tuesday night dinner.

Sopapilla Cheesecake Dessert

4.6 from 1502 votes

Sopapilla Cheesecake is a delightful dessert combining crispy, flaky pastry with a creamy cheesecake filling and a sweet cinnamon sugar topping. It is perfect for any occasion, offering a blend of textures and flavors that will satisfy any sweet tooth.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup ice-cold water

For the Cheesecake Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 large egg

For the Topping

1/2 cup granulated sugar
1 tsp ground cinnamon
2 tbsp unsalted butter, melted

👨‍🍳Directions

1Preheat your oven to 425°F.
2Line a baking sheet with parchment paper.
3In a mixing bowl, combine flour, baking powder, and salt.
4Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
5Gradually add the ice-cold water and stir until a dough forms.
6If the dough is too sticky, add a bit more flour.
7On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
8Cut the dough into 8 equal squares.
9Place the squares on the prepared baking sheet.
10In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
11Beat in the egg until well combined.
12Spoon the cheesecake mixture evenly over each dough square, spreading it to the edges.
13Fold the corners of the dough over the filling to create a pocket, pressing the edges to seal.
14Bake for 20-25 minutes, or until the dough is golden brown.
15While the cheesecakes are baking, mix the sugar and cinnamon in a small bowl.
16Once the cheesecakes are done, remove them from the oven and brush the tops with melted butter.
17Sprinkle the cinnamon-sugar mixture evenly over the tops.
18Let them cool for 10-15 minutes before serving.
19The cheesecakes should be slightly warm with a golden brown top.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Rolling pin
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 125mg🧂Sodium: 450mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 8g

📝Notes

Tips: For a lighter version, you can use low-fat cream cheese and reduce the amount of sugar in the topping. Ensure the butter is cold when cutting into the flour mixture to achieve a flaky texture.

Watch Video Of How Sopapilla Cheesecake Dessert Works

One of my favorite things about this recipe is how well it stores – you can keep it in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.

When reheating, simply place the cheesecake on top of a baking sheet lined with parchment paper and bake at 350°F for about 15-20 minutes or until warmed through.

I also love serving this dessert with fresh fruit or whipped cream on top – it adds an extra layer of flavor and texture that takes this already-delicious recipe over the top.

❓ Frequently Asked Questions About Sopapilla Cheesecake Dessert

1.

Q: What is the origin of the sopapilla cheesecake dessert?

2.

A: Sopapillas are a traditional Latin American dessert that originated in Spain but have been adopted by many countries in Central and South America. They typically consist of deep-fried dough balls coated in cinnamon sugar, but when adapted into a cheesecake recipe, they take on a new form.

3.

Q: Can I use store-bought sopapilla mix instead of making my own from scratch?

4.

A: Yes, you can use store-bought mix if you prefer, but keep in mind that it may contain artificial preservatives or additives that you might not want in your homemade recipe.

5.

Q: How do I prevent the cheesecake from cracking?

6.

A: To prevent cracking, make sure your oven is at the correct temperature (350°F), don’t overmix the batter, and let the cheesecake cool slowly in the oven with the door slightly open.

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