Sopapilla Cheesecake Recipe

 Surpass all dessert expectations with Sopapilla Cheesecake Bars — the ever-popular, crowd-pleasing party dessert with a flaky crust, a buttery, cinnamon-sugar topping and a thick, luscious center of smooth and creamy cheesecake filling.

These layered cheesecake bars can easily be whipped up, assembled and baked with just a few simple steps!

Sopapillas are a New Mexican staple consisting of a pillowy soft dough that is fried, and then either smothered, stuffed, or best of all, dusted with cinnamon-sugar and a drizzle of honey.

You’ll find them as a dessert option on just about any Mexican menu, but they are the perfect ending to any meal. Speaking of perfect endings, back to the Sopapilla Cheesecake.



Ingredients

1 package puff pastry, thawed

2 (8 ounce) packages cream cheese, room temperature

1/2 cup unsalted butter, room temperature

3/4 cup granulated sugar

1 teaspoon vanilla

3/4 teaspoon cinnamon

Pinch fine sea salt

1 large egg

For the Topping:

1/2 cup granulated sugar

3/4 teaspoon cinnamon

Pinch fine sea salt

6 tablespoons unsalted butter, melted.


Instructions

Preheat the oven 350° and have ready a well-greased 9x13" pan.

Add the cream cheese and 1/2 cup (1 stick) butter to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a handheld mixer and a large mixing bowl. Mix on medium-high speed for 1 minute. Add 3/4 cup sugar, vanilla, 3/4 teaspoon cinnamon, and salt and beat for 3-4 minutes more. Wipe down the sides of the bowl, add the egg, and mix until evenly incorporated. Set aside.

Dust a work surface and rolling pin with flour. Roll out the first sheet of puff pastry to fit the pan and lay in the pan. Roll out the second sheet of puff pastry and set aside.

Add the cream cheese filling to the pan and smooth over the top. Lay the second sheet of puff pastry over the top.

In a small bowl, stir together 1/2 cup of sugar, 3/4 teaspoon cinnamon, and a generous pinch of sea salt. Drizzle the melted 6 tablespoons of butter evenly over the top of the puff pastry, and top with the sugar mixture.

Bake at 350° for 35-40 minutes, until golden brown. Remove from the oven and allow to cool 1-2 hours before cutting into.

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