Name: Easy Sopapilla Cheesecake
Ingredients: 2 (8 oz) packages cream cheese, softened; ½ cup granulated sugar; 1 tsp vanilla extract; 2 large eggs; 1 (17.3 oz) box puff pastry sheets (2 sheets), thawed; ¼ cup unsalted butter, melted; ½ cup granulated sugar; 1½ tsp ground cinnamon; ¼ cup honey (for drizzling)

Ingredients

Scale

2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 (17.3 oz) box puff pastry sheets (2 sheets), thawed
¼ cup unsalted butter, melted
½ cup granulated sugar
1½ tsp ground cinnamon
¼ cup honey (for drizzling)

Instructions

Prep: Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
Make filling: Beat cream cheese, ½ cup sugar, and vanilla until smooth. Add eggs; mix just until combined.
Layer pastry: Unfold one puff pastry sheet; trim to fit dish. Place in bottom. Pour cheesecake filling over top.
Top layer: Lay second puff pastry sheet over filling (trim if needed). Brush with melted butter.
Cinnamon sugar: Mix ½ cup sugar and cinnamon. Sprinkle evenly over top.
Bake 25–30 minutes, until golden brown and puffed.
Drizzle warm with honey before serving.

💡 Pro Tips:
– Thaw puff pastry in fridge overnight for best results.
– For extra flakiness, dock the bottom pastry with a fork before adding filling.
– Serve warm or at room temperature—great with vanilla ice cream!

Prep Time & Nutrition (per serving, serves 12):