This version of Puff Pastry sopapilla cheesecake is made with perfectly crisp and flaky Puff Pastry dough for the crust. With a cream cheese filling and cinnamon crunch topping, these cheesecake bars are quick, easy and delicious!

Puff Pastry Sopapilla Cheesecake Recipe

Today I have a wonderful recipe for Puff Pastry Sopapilla Cheesecake just in time for Easter or Mother’s Day. It’s so simple to make, but your family will love the combination of flaky pastry, cream cheese filling and cinnamon crunch topping!

Traditional Mexican sopapillas are little dough fritters that are coated in cinnamon-sugar after frying. I’m not sure who first thought of using that flaky dough as a cheesecake crust, but I’m thankful they did because sopapilla cheesecake is amazing!

To make it even more tasty and convenient, use Pepperidge Farm® Puff Pastry Sheets for the crust, which you can find in the freezer aisle of your local grocery store. You’ll need to thaw the Puff Pastry first, which can take up to 40 minutes at room temperature.

To thaw quickly, wrap one sheet of Puff Pastry in a paper towel (discard box and plastic wrapping) and microwave on high power for 15 seconds. Turn the Puff Pastry over and microwave for another 15 seconds.

The dough should unfold easily but still be cold. If it doesn’t unfold, microwave for an additional 5 seconds per side. Repeat the process with the other sheet of Puff Pastry.

Lay one sheet of Puff Pastry in the bottom of a 13×9 pan. Poke all over with a fork so it doesn’t puff up too much and then bake for 15 minutes. Remove from oven and let it rest for 5 minutes to cool and deflate.

Next, spread the cheesecake filling over the par-baked crust. Top with the second Puff Pastry Sheet and tuck in the ends to completely cover the top. Pour melted butter over the top, then sprinkle with lots of cinnamon-sugar.

My husband loves these bars after they’ve been refrigerated. The best part is that the crust still stays crisp after chilling! Be sure to visit the Puff Pastry website for more recipes #InspiredByPuff!

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Puff Pastry Sopapilla Cheesecake

Yield: 12

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This version of Puff Pastry sopapilla cheesecake is made with perfectly crisp and flaky Puff Pastry dough for the crust. With a cream cheese filling and cinnamon crunch topping, these cheesecake bars are quick, easy and delicious!

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Ingredients

• 1 package Pepperidge Farm® Puff Pastry Sheets
• 2 packages (8oz each) cream cheese, softened
• 3/4 cup sugar
• 2 teaspoons vanilla

For the topping:

• 1/4 cup butter, melted
• 1/2 cup sugar
• 1 tablespoon cinnamon

Instructions

Preheat oven to 400°F. Thaw the Puff Pastry according to the package instructions. Roll out 1 sheet into a 14x10 rectangle. Place in a 13x9 baking dish and prick all over with a fork. Bake for 15 minutes and let cool.

In a large bowl, beat cream cheese and sugar until fluffy and well combined, then mix in vanilla. Spread over prepared crust.

Roll out the second Puff Pastry Sheet into a 14x10 rectangle. Place on top of cream cheese and tuck excess dough under sides of the bottom crust.

Pour melted butter over the top of crust. In a small bowl, mix sugar and cinnamon then sprinkle over melted butter. Bake for 25-30 minutes, or until top crust is puffy, golden and completely cooked through.

If top crust is excessively puffy, gently poke holes in the top with a knife to let steam escape. Let cool for at least 20 minutes before cutting. Store leftovers in refrigerator.

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