Cheesecake Sopapilla Recipe

Prepare filling

Place the softened cream cheese in a medium mixing bowl. Beat with an electric mixer on medium speed until smooth and free of lumps, about 1–2 minutes.

Add 1 cup granulated sugar and continue to beat until fully incorporated and slightly fluffy, about 1 minute.

Add the egg, vanilla extract, and lime juice (if using). Beat just until combined, scraping down the sides once. Do not overmix. Set aside in the refrigerator while you prepare the pastry.

Preheat and prepare pan

Preheat the oven to 375°F (190°C). Line a 9x13-inch baking dish with parchment paper or lightly grease it so removal and cleanup are easy.

Roll out dough

If using puff pastry, thaw according to package directions and roll each sheet briefly on a lightly floured surface to smooth seams; if using crescent dough, unroll and press triangle seams together to make roughly rectangular sheets. Gently press one sheet into the bottom of the prepared 9x13 pan, trimming to fit if necessary so edges meet the pan sides.

Spread filling

Spread the chilled cream cheese filling evenly over the first pastry layer, leaving about 1/4 inch space at the edges to help seal. Use an offset spatula for an even layer.

Top with second layer

Place the second pastry sheet over the filling. Press the edges together gently to seal. If desired, crimp or fold the edges slightly to create a neat border.

Brush and sugar

Mix melted butter with ground cinnamon. Brush the top pastry layer evenly with the cinnamon-butter mixture. Sprinkle the 2 tablespoons granulated sugar evenly over the top, and scatter coarse sugar if using for extra crunch.

Bake

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the top is puffed and golden brown and the filling has set (it may still be slightly jiggly in the center but should not be liquid). Rotate the pan halfway through baking for even color.

Cool

Remove from oven and set on a wire rack. Allow the cheesecake sopapilla to cool completely in the pan, at least 1 hour for easier slicing. For cleaner slices chill in the refrigerator for 1–2 hours.

Slice and serve

Once cooled or chilled, lift the dessert from the pan using parchment paper if used, and transfer to a cutting surface. Slice into 12 equal squares (3x4). Plate each square and drizzle with caramel sauce. Add a dollop of whipped cream and a tiny pinch of flaky sea salt over the caramel for contrast, if desired.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat briefy in a warm oven (300°F / 150°C for 8–10 minutes) if you prefer warm slices before adding whipped cream.

Quick homemade caramel (optional)

To make 1 cup caramel: in a medium heavy-bottomed saucepan, heat 1/2 cup granulated sugar over medium heat, stirring constantly until it melts to an amber color. Carefully add 2 tablespoons unsalted butter and stir until melted. Slowly whisk in 1/4 cup heavy cream (warm to avoid splattering) until smooth. Remove from heat, stir in a pinch of salt, and cool slightly before drizzling. (Store-bought caramel can be used to skip this step.)