What exactly is a sopapilla? This Mexican restaurant we have in town serves sopapillas as a dessert and if you order them, you basically get tortilla chips topped with cinnamon sugar, honey and a dollop of whipped cream.
It’s weirdly amazing, but I’ve known for a while that they couldn’t possibly be authentic. In any way. But, I didn’t even know what sopapillas were really supposed to be anyway, so I suppose it didn’t matter.
After spending some time searching the internet, it seems to me that sopapillas are found all over North (the southern part of) and South America, which can only mean there’s lots of room for interpretation.
Either way, they are supposed to be made of a dough and fried. Salty or sweet, it seems that the sweet version – the one topped with cinnamon and sugar – wins out in popularity, especially in the United States.
Either way, I have been seeing recipes for sopapilla cheesecake all over Pinterest. I’ve pinned them with the intention of making them, but it never quite happened. So when I finally decided to do it, you can imagine my disappointment to find out that all of these recipes called for crescent roll dough and pre-made cheesecake filling.
I was making this for our big girls’ weekend in Green Lake a few months ago (we were going for a Mexican, margarita-themed menu), and I wanted to it be a little bit special. So I doctored up my favorite cheesecake recipe to create this amazing, New York style sopapilla cheesecake.
I really wanted to keep the honey that was so familiar to us all, so I used it as a drizzled topping, which completely took the recipe over the top, and the thin layer of cinnamon sugar created a crunchy textured-crust, perfect for absorbing the honey.
This cheesecake was absolutely dreamy. I couldn’t have imagined it would turn out this good. It would be there perfect addition to your next Cinco de Mayo party – which is coming up in only a month! – or it could even brighten up your regular Taco Tuesday.
More recipes that aren’t even remotely dairy free:
- Wisconsin brat & cheese curd burger
- Apple & camembert crostini
- Pumpkin cheesecake bars
- Chocolate cake martinis
For the crust:
- 4 tablespoons melted butter
- 1 3/4 cups graham cracker crumbs
- 2 tablespoon sugar
For the filling:
- 4 8-ounce packages cream cheese, softened
- 1 1/3 cups sugar
- Pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy whipping cream
For the topping:
- 1/4 cup cinnamon sugar
- Preheat oven to 350˚F.
- Place a small baking dish mostly filled with water on bottom rack of the oven.
- In a medium bowl, stir together graham cracker crumbs, melted butter and sugar until mixture is consistent. Press into bottom of a 9” springform pan. Bake (on middle rack) for 10 minutes. Remove from oven and allow pan to cool. Reduce heat to 325˚F.
- In a large bowl with an electric mixer (paddle attachment). Beat cream cheese at medium speed until smooth, about 4 minutes. Add sugar and salt and continue to beat until incorporated and smooth, about 3 minutes.
- Add vanilla and cinnamon. Beat until incorporated.
- Add eggs, one at a time, beating each until incorporated before adding next egg.
- Add sour cream. Beat until incorporated.
- While mixer is still beating, slowly pour in whipping cream. Beat until incorporated.
- Continue to beat until mixture is completely smooth, scraping sides as needed to release any remaining firm bits of cream cheese.
- Pour into springform pan and smooth with a rubber spatula.
- Bake for 1 hour 15 minutes.
- Quickly, remove from oven and sprinkle cinnamon sugar mixture evenly over cheesecake. Continue baking for 15 minutes.
- Remove cheesecake from oven and allow it to cool completely before transferring to the refrigerator.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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