Sopapilla Cheesecake
Quick and easy! flaky, creamy, and delicious
Equipment
- 1 kitchen aid mixer
- 1 Rolling Pin
- 1 9x13 baking pan
Ingredients
- 2 sheets thawed puff pastry I like peperridge farm
- 2 8 oz blocks cream cheese
- 3/4 cup granulated sugar
- 2 tbsp vanilla
Topping
- 1/4 cup butter
- 1/2 cup sugar
- 1 tbsp cinnamon
- honey
Instructions
- Preheat oven to 400 degrees
- thaw puff pastry and roll out with a rolling pin until it is big enough to cover the bottom and sides of your 9x13 pan. spray your pan with nonstick cooking spray and gently lay the pasty into your pan. Take a fork and poke holes throughout the pastry. Bake for 15 minutes
- While your bottom pasty is baking. Combine softened cream cheese, sugar and vanilla in your mixer. Whip on high until it is a light and fluffy consistency.
- Once the bottom pasty is cooled - spread the cream cheese mixture evenly over the bottom cooked pastry.
- roll out the second puff pastry to a size that can cover the 9x13 with extra to tuck down into the side of the baking dish and place over the cream cheese mixture.
- pour melted butter over the top pastry.
- combine the sugar and cinnamon and sprinkle over the melted butter.
- Bake for 30 minutes at 400 degrees
- refrigerate overnight and let sit at room temperature for 2 hours prior to serving
- drizzle with honey if you desire extra sweetness