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–+ servings

Easy "Sopapilla" Cheesecake (aka Churro Cheesecake!)

The Starving Chef
Sopapilla cheesecake is made with simple ingredients (the secret is in the dough!)
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Prep Time 1 hour
Cook Time 45 minutes
Chill Time 8 hours
Total Time 9 hours 45 minutes
Course Dessert
Cuisine American, Hispanic, Quick & Easy, Spanish
Servings 10

Equipment

Ingredients
  

  • 2 cans Pillsbury sheet dough room temperature
  • 32 oz cream cheese room temperature
  • 2 eggs room temperature
  • 1 tablespoon vanilla
  • 1 cup sugar
  • 1 cup sugar + 1 cup cinnamon mixed

Instructions
 

  • Preheat the oven to 350°F. Grease a 9x13 cakepan generously with cooking spray or butter. In a small bowl, whisk together one cup sugar and the cinnamon. Sprinkle about half of the mixture into the bottom of the greased pan. Reserve the rest for topping.
  • Unroll one sheet of dough onto a sheet of waxpaper or silicone mat. Use a rolling pin to roll the dough approximately the same size as the top of the pan. Set aside.
  • Unroll the other sheet of dough and press intothe bottom of the greased pan, on top of the cinnamon sugar. Press the dough all the way to the edges of the pan and pinch together any tears for a seamless bottom layer.
  • In a large bowl, whip together the room temperature cream cheese, eggs, remaining cup of sugar and vanilla. Mix until creamy and smooth. Pour over the dough, spread all the way to the edges of the pan.
  • Take the unrolled dough and use the wax sheet to place the dough face down on top of the cheesecake filling then peel off the wax paper. Sprinkle the rest of the cinnamon sugar in a thick, even layer across the top.
  • Bake for 35-45 minutes, until the pastry is puffed up on top and golden brown.
  • Remove from the oven and cool to roomtemperature before covering with foil and transferring to the fridge to chill for at least eight hours or until the cheesecake is fully set.
  • Cut into slices, serve chilled and enjoy!
Keyword cheesecake, cinnamon, dessert
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