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.
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.
Toss your tortilla strips with the melted butter. Add the 2 teaspoons of cinnamon to the sugar and toss with the tortilla strips. 
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
Ingredients
- 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
Instructions
- 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!
Can I substitute Mexican Crema instead of the sour cream? Also, can I use a circle of parchment and avoid the cracker crust?
I haven’t test it but if you decide to try, I’d love to know how it turns out.
Hi. I’m baking this now. When I leave in the oven for another hour or so. Do I shut the oven off and just leave the door cracked? Or keep it at 350?? Thank u
Oh no, just seeing this now. You’ll want to shut off the oven and let it just sit in the oven for an hour. I hope you enjoyed it.
This recipe was my first time making cheesecake from scratch. Absolutely delicious. Thanks for another winning recipe.
You’re welcome, Mark!
Made this today. While the cheesecake itself is delicious the tortilla topping left a lot to be desired. I followed directions exactly and the tortillas were soggy and chewy. It was really disappointing. I will make the cheesecake again but will male some minor tweaks to the topping to make them more crunchy. My family was not happy with this lol.
I’m making this for Thanksgiving. In the recipe it says put the graham cracker crust in the bottom of the pan but in the picture, it’s on the sides. Do you do the sides as well?
The crust goes just at the bottom. The color you’re seeing in the photo is from the pan and not crust. Happy Thanksgiving!
Trying this recipe tomorrow; the last 45 min of bake time, when oven door is open, do I leave the oven on or turn it off?
The oven will be off when sitting in the oven with the door open. The reason you want to do this step is that the cheesecake needs to gently cool otherwise it’ll crack. Hope this helps!
Awesome! This was my question as well!!