Inspired by the popular Mexican dessert, this mouth-wateringly delicious treat combines the cinnamon-sugar dough of a sopapilla with the lusciously thick filling of cheesecake all in one dish. Within a few minutes, and with minimal prep, you’ll be letting the oven take care of the finishing touches. Top with honey and strawberries and serve with a side of vanilla bean ice cream, and be prepared to be immersed in a flavor-filled journey.
HHS Signature Sopapilla Cheesecake
By Chef Randy Montelongo
For 9x9 baking pan
24 ounces softened cream cheese
1 cup sugar, divided
1 teaspoon pure vanilla extract
2 pastry puff dough sheets
4 ounces unsalted butter, melted
1 tsp cinnamon
Vanilla bean ice cream
Preheat the over to 340°F. Place the cream cheese, ¾ cups sugar, and vanilla extract into a mixer and blend until smooth. Set aside. While the cream cheese filling mixes, add the remaining ¼ cup sugar and cinnamon into a bowl and stir until well blended.
Generously brush the bottom and sides of the pan or casserole dish with the melted butter.Place one dough sheet in the dish, brush with melted butter, and sprinkle with the cinnamon sugar mixture. Spread the filling evenly over the dough and place the remaining sheet on top. Brush with butter and sprinkle with cinnamon-sugar.
Place in the oven and bake for 40 minutes, rotating the dish halfway through. Once baked, let it rest at room temperature for one hour. Garnish with caramel, honey, toasted almonds, or sliced strawberries as desired. Serve with a scoop of vanilla bean ice cream.