Sopapilla Cheesecake Cinnamon Almond

This Sopapilla cheesecake dessert is my go to whenever I want something creamy and comforting with a playful crunchy finish. The classic combo of cream cheese and puff pastry gets a cinnamon sugar twist then a scattering of toasty almonds for extra texture. This bake is so easy to deliver and disappears fast at every get together.

My family always requests seconds I first tried it as a way to use up fridge leftovers and it was an instant hit Now it is our tradition for birthdays and snow days

Ingredients

• Cream cheese: use plain bricks at room temp for a smooth fluffy filling Always reach for the freshest you can find
• White sugar: this brings out the creamy tang of the cheese and sweetens the cinnamon crust Use fresh sugar with no clumps
• Vanilla extract: gives warmth and depth The better the vanilla the better your cheesecake
• Puff pastry dough: delivers that essential flaky top and base Pick pastry that is still cold from the store but pliable enough to shape in your pan
• Butter: melted for brushing over gives a golden finish Unsalted is best for a clean taste
• White sugar for the topping: forms that signature sweet crust Dusting the top is what makes this taste like sopapillas
• Cinnamon: ground and fragrant this spice is the soul of the dessert Buy fresh for best aroma
• Almonds: chopped small and sprinkled on top These toast in the oven and add satisfying crunch Choose unsalted slivers or chop your own for the best flavor

Step-by-Step Instructions

Prepare the oven:

Start by preheating your oven to a steady moderate heat You want about 180 Celsius which gives a golden crust while gently setting the filling Allow your oven to heat fully before assembling anything

Mix the cream cheese filling:

In a large mixing bowl combine the room temperature cream cheese with sugar and vanilla Beat with an electric mixer until completely smooth and no lumps remain The creaminess here makes each bite melt in your mouth

Lay the pastry base:

Open one sheet of puff pastry and fit it squarely over the bottom of a rectangular baking pan Try to cover from edge to edge pressing gently into corners for a snug base A good base keeps all that filling in place

Spread the filling:

Spoon the fluffy cream cheese mixture onto the pastry base and spread evenly right to the edges A silicone spatula helps you get a perfectly smooth layer

Add the pastry top:

Unroll the second pastry sheet and gently lay it over the cream filling Slice the sheet if needed to get full coverage Overlapping slightly is fine It is your seal to keep everything together

Coat with cinnamon sugar:

Mix melted butter with cinnamon and extra sugar in a small bowl Pour evenly across the top pastry or brush it to every corner The sugar mixture gives the signature crust that caramelizes as it bakes

Bake until golden:

Move your filled pan to the preheated oven and bake for about thirty five minutes Check for a deep golden top and a gentle wobble in the center Cool for at least ten minutes before the final flourish

Finish with almonds:

Scatter the chopped almonds over the hot top and return the pan to the oven for five more minutes Only until nuts start to color and toast

Cool and slice:

Let the cheesecake sit a little before slicing into neat squares It is great warm and equally dreamy at room temp Try serving both ways and see which you like most

My favorite part is that aromatic layer of cinnamon sugar Melting the butter into the pastry and watching the sugar bubble always fills the whole kitchen with cozy scent I once made this for my grandmothers birthday and she said it reminded her of bakery breakfasts from her childhood

Storage tips

Keep the cheesecake covered in the fridge and it stays delicious for up to four days Just place slices in an airtight container and they will not dry out If you want the outside crispy again just reheat in a hot oven for five minutes

Ingredient substitutions

If you are out of cream cheese mascarpone or ricotta works nicely for the filling You can use crescent roll dough instead of puff pastry if needed but I have found puff gives the flakiest result Almonds can be switched to pecans or walnuts for variety

Serving suggestions

This bake is wonderful on its own But if you want to dress it up serve it with vanilla ice cream or a spoonful of whipped cream For a party try drizzling with honey or chocolate sauce and topping with fresh berries

Cultural history

The classic sopapilla comes from Latin American kitchens Traditionally it is a fried dough dessert sometimes with honey or sugar Using the same flavor ideas but layering cream cheese brings a modern twist I like that this cheesecake version delivers the best of both in every bite

Common Recipe Questions

→ Jak długo deser zachowuje świeżość w lodówce?

Przechowywany w szczelnym pojemniku w lodówce, zachowa świeżość przez 3-5 dni. Podgrzanie przywróci chrupkość ciasta.

→ Czy można użyć innego sera zamiast kremowego?

Tak! Możesz sięgnąć po ricottę lub mascarpone, aby nadać inną konsystencję i smak, dostosowując ilość cukru.

→ Co zamiast ciasta francuskiego?

Alternatywą jest ciasto kruche, biszkoptowe lub gotowe spody do tart – zmień czas pieczenia zgodnie z nową bazą.

→ Czy deser można zamrozić?

Tak, po ostudzeniu pokrój na porcje, przechowuj w zamrażarce do 3 miesięcy. Rozmroź w lodówce i podgrzej przed podaniem.

→ Jakie dodatki pasują do tego deseru?

Świetnie komponuje się z lodami waniliowymi, świeżymi owocami lub odrobiną miodu. Możesz też posypać go innymi orzechami.

→ Jak uzyskać najlepszą konsystencję masy?

Serek kremowy powinien być w temperaturze pokojowej i dobrze zmiksowany z cukrem i wanilią dla gładkości.