A tall, creamy, rich NY-Style Cinnamon Sopapilla Cheesecake topped with crispy, buttery, cinnamon sugar tortillas. This Cheesecake has it all, a rich taste with a hint of cinnamon spice topped with a crispy sweet crunch, it is a showstopper of a dessert!
This week has been full of delicious Chipotle food including the Barbacoa Beef Burritos and yesterday’s Lime Chips and Guacamole, so it seemed only fitting to top it all off with some Sopapilla Cheesecake. I’ve been using this base for my cheesecake recipes for since I was in high school and it has never failed me. It is an amazing cheesecake and I have made it for clients and family and friends in so many different flavors I have lost count.
The idea of this recipe came from a pin I saw a while ago for some crescent dough as the base and top of a small cheesecake that is cut into squares and topped with cinnamon and sugar. My version is a bit more over the top. The cinnamon flavor carries through the cheesecake itself along with the crust! The tortillas are cut into strips and the butter makes them taste like the best pie crust you’ve ever had. It truly transforms the tortilla. This is not a new idea, not even to this blog! My Sopapilla Cinnamon Sugar Hearts are a treat I like to make with the kids every so often.
So what are you waiting for?! Go make this cheesecake! Preheat oven to 350 degrees. Spray a 9 inch springform pan with baking spray. Mix graham cracker crumbs, 1/4 teaspoon cinnamon and melted butter. Push into an even layer onto bottom of springform pan. In your stand mixer, add the cream cheese and sugar. Beat until smooth. Add in the milk, and the eggs one at a time. Add in the sour cream, vanilla, 2 teaspoons of cinnamon and flour until smooth.
Let’s talk springform pans for a second. That link above in the paragraph before is for a perfectly acceptable springform pan. It will totally work, and is super inexpensive (under $5!) but if you want something a bit more heavy duty, something that will hold up in the long run and make you lots and lots of cheesecakes, I recommend the one I use which is a Nordicware one or even a pretty Silicone Springform with Glass Plate and they are both around $16 so none of them will hurt your wallet too much. That being said I use my springform pan for a lot of different recipes from quiches to mousse cakes or anything too delicate to remove from a normal cake pan, so if you plan to use it for a bunch of different recipes too, I suggest one of the two I recommended in this paragraph.
Add to the springform pan. Wrap the bottom of the pan with some foil and put into a water bath. To make a water bath find a pan with 2″ walls or higher and add 1″ of water. Add the cheesecake pan that has the outside wrapped with foil to that pan. Bake for 45 minutes.
Crispy Cinnamon Sugar Sopapilla Cheesecake
- Yield: 16 Servings
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 15 graham crackers crushed
- 2 tablespoons butter melted
- 2 1/4 teaspoons cinnamon divided
- 4 8 ounce packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 4 teaspoons vanilla extract
- 1/4 cup all-purpose flour
For the tortilla strips:
- 2 burrito sized tortillas cut into 1/4 inch strips
- 4 tablespoons butter unsalted and melted
- 1/4 cup sugar
- 2 teaspoons cinnamon
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 350 degrees.
- Spray a 9 inch springform pan with baking spray.
- Mix graham cracker crumbs, 1/4 teaspoon cinnamon and melted butter. Push into an even layer in the bottom of the springform pan.
- In your stand mixer, add the cream cheese and sugar. Beat until smooth. Add in the milk, and the eggs one at a time. Add in the sour cream, vanilla, 2 teaspoons of cinnamon and flour and beat until smooth.
- Add the mixture to the springform pan.
- Wrap the bottom of the pan with some foil and put into a water bath. To make a water bath find a pan with 2" walls or higher and add 1" of hot water. Add the cheesecake pan that has the outside wrapped with foil to that pan.
Bake for 45 minutes.
- Toss your tortilla strips with the melted butter.
- Add the 2 teaspoons of cinnamon to the sugar and toss with the tortilla strips.
- Open the door to the oven and quickly top your cheesecake with the sugary tortillas.
Bake for an additional 15 minutes.
Let it sit in the oven for another hour or so with the door cracked open.
Best if you refrigerate for 6 hours or more, but delicious any way you want to eat it!
Yield: 16 Servings, Amount per serving: 263 calories, Calories: 263g, Carbohydrates: 38g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 61mg, Sodium: 208mg, Potassium: 85mg, Sugar: 26g, Vitamin A: 300g, Vitamin C: 0.2g, Calcium: 59g, Iron: 1.1g
All images and text © for Dinner, then Dessert.