Sopapilla Cheesecake Recipe

Prepare oven and tortillas

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats. Stack tortillas and use a 3.5–4 inch round cutter (or a knife) to trim into uniform rounds if desired.

Butter and cinnamon-sugar

In a small bowl, mix melted butter with 2 teaspoons ground cinnamon and 4 tablespoons granulated sugar until combined. Brush one side of each tortilla lightly with the cinnamon-butter mixture.

Bake tortillas until crisp and golden: Arrange tortillas buttered-side up on the prepared sheets in a single layer. Bake for 6–9 minutes, watching carefully so edges brown but do not burn. Remove and let cool on a rack; they will crisp further as they cool. If you prefer double-layered shells, brush the other side and bake an additional 1–2 minutes after flipping.

Lower oven and prepare pan

Reduce oven temperature to 325°F (160°C). Lightly grease an 8x8-inch baking pan or line with parchment with a slight overhang for easy removal. Alternatively, use a springform pan if you prefer a removable round cheesecake.

Beat cream cheese and sugar

In a large bowl, beat the room-temperature cream cheese with 1 cup granulated sugar until smooth and free of lumps, about 2–3 minutes on medium speed with a hand mixer or stand mixer.

Add eggs and dairy

Add the eggs one at a time, mixing until just combined after each. Scrape the bowl. Mix in the sour cream, 2 teaspoons Mexican vanilla, and lime zest (if using) until smooth and homogenous, taking care not to overmix.

Fill and bake

Pour the filling into the prepared pan and smooth the top. Place the pan in a larger roasting pan and add hot water to the roasting pan to come about 1/2 inch up the sides of the cheesecake pan to create a water bath (optional for a creamier texture). Bake at 325°F (160°C) for 35–45 minutes, until the edges are set and the center jiggles slightly when shaken. Turn off the oven and crack the door; let the cheesecake cool in the oven for 30 minutes to reduce cracking.

Chill

Remove cheesecake from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.

Warm caramel

If using thick dulce de leche, gently warm it in a microwave in 15–20 second bursts or in a small saucepan over low heat until pourable. Stir in 1 teaspoon sea salt if making salted caramel.

Slice and portion cheesecake: Remove chilled cheesecake from pan and cut into 8 squares (or 12 smaller portions). If using the 8x8 pan and 8 tortillas, you will have one cheesecake square per sopapilla shell.

Assemble dessert: Place one baked, cooled sopapilla tortilla on a dessert plate. Top with a square of chilled cheesecake. Spoon or drizzle warmed caramel over the cheesecake. If desired, place another sopapilla on top for a sandwich-style treat and drizzle more caramel.

Finish and garnish: Dust with a mixture of 1 teaspoon ground cinnamon and 2 tablespoons powdered sugar if using. Add a dollop of whipped cream or a spoonful of Mexican crema alongside. Serve immediately so the tortilla remains crisp.