The Starving Chef Recipe: Sopapilla

By Felicia Vargo, The Starving Chef

Is it a churro or a cheesecake? Whichever category you put it into, this delicious dessert is the perfect end cap to your Hispanic-inspired meal or an easy dessert option for your next family gathering.

Sopapilla

Prep time: 15 minutes
Cook time: 40 minutes
Chill time: 8 hours

Ingredients

2 cans sheet dough, room temperature
32 oz cream cheese, room temperature
1 T vanilla
2 eggs, room temperature
1 C sugar, for baking
1 C sugar + 4 T cinnamon, mixed
4 T butter (or cooking spray), for greasing

Here’s How

1. Preheat the oven to 350°F. Grease a 9x13 cake pan generously with cooking spray or butter. In a small bowl, whisk together one cup sugar and the cinnamon. Sprinkle about half of the mixture into the bottom of the greased pan. Reserve the rest for topping.
2. Unroll one sheet of dough onto a sheet of wax paper or silicone mat. Use a rolling pin to roll the dough approximately the same size as the top of the pan. Set aside.
3. Unroll the other sheet of dough and press into the bottom of the greased pan, on top of the cinnamon sugar. Press the dough all the way to the edges of the pan and pinch together any tears for a seamless bottom layer.
4. In a large bowl, whip together the room temperature cream cheese, eggs, remaining cup of sugar and vanilla. Mix until creamy and smooth. Pour over the dough, all the way to the edges of the pan.
5. Take the unrolled dough and use the wax sheet to place the dough face down on top of the cheesecake filling then peel off the wax paper. Sprinkle the rest of the cinnamon sugar in a thick, even layer across the top.
6. Bake for 35-45 minutes, until the pastry is puffed up on top and golden brown. Remove from the oven and cool to room temperature before covering with foil and transferring to the fridge to chill for at least eight hours or until the cheesecake is fully set.
7. Cut into slices, serve chilled and enjoy!

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