A tall, creamy, rich NY-Style Cinnamon 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!
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!
Crispy Cinnamon Sugar Sopapilla Cheesecake
Amount Per Serving
Calories 263Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 5g25%
Total Carbohydrates 38g13%
* Percent Daily Values are based on a 2000 calorie diet.