How To Make Copycat Chipotle Sopapilla Cheesecake
Rich, soft cheesecake with crunchy sopapilla toppings makes this copycat Chipotle dessert worth a try. This sopapilla cheesecake is an unforgettable treat.
Serves:
Ingredients
- 15graham crackers,crushed
- 2tbspbutter,melted
- 2¼tspcinnamon,divided
- 32ozcream cheese
- 1½cupswhite sugar
- ¾cupmilk
- 4eggs
- 1cupsour cream
- 4tspvanilla extract
- ¼cupall-purpose flour
- 2burrito sized tortillas,cut into ¼ inch strips
- 4tbspbutter,unsalted and melted
- ¼cupsugar
- 2tspCinnamon
Instructions
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Preheat oven to 350 degrees F.
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Spray a 9-inch springform pan with baking spray.
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Mix graham cracker crumbs, ¼ teaspoon cinnamon and melted butter. Push into an even layer in the bottom of the springform pan.
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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.
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Add the mixture to the springform pan.
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Wrap the bottom of the pan with some foil and put it into a water bath. To make a water bath find a pan with 2-inch walls or higher and add 1inch of hot water. Add the cheesecake pan that has the outside wrapped with foil to that pan.
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Bake for 45 minutes.
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Toss your tortilla strips with the melted butter.
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Add the 2 teaspoons of cinnamon to the sugar and toss with the tortilla strips.
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Open the door to the oven and quickly top your cheesecake with the sugary tortillas.
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Bake for an additional 15 minutes.
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Let it sit in the oven for another hour or so with the door cracked open.
Nutrition
- Calories: 441.66kcal
- Fat: 29.47g
- Saturated Fat: 16.11g
- Trans Fat: 0.19g
- Monounsaturated Fat: 7.58g
- Polyunsaturated Fat: 2.08g
- Carbohydrates: 38.93g
- Fiber: 1.05g
- Sugar: 28.13g
- Protein: 6.69g
- Cholesterol: 122.43mg
- Sodium: 296.49mg
- Calcium: 111.68mg
- Potassium: 164.67mg
- Iron: 1.13mg
- Vitamin A: 291.81µg
- Vitamin C: 0.16mg
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