Description
Crispy cinnamon-sugar tortilla crust layered with creamy cheesecake filling and drizzled with sweet honey-cinnamon.
Ingredients
Scale
- 1 (10-count) package large flour tortillas (10-inch)
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
- ½ cup honey
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a shallow dish, combine granulated sugar and 1 teaspoon of ground cinnamon.
- Melt butter in a separate bowl.
- Dip each tortilla into the melted butter, coating both sides. Then, dredge in the cinnamon-sugar mixture, coating both sides evenly.
- Fold the tortilla in half, and then in half again, creating a wedge shape. Place the folded tortilla in the prepared baking dish. Repeat with all 10 tortillas, arranging them snugly in the dish, overlapping slightly if needed.
- Bake the tortilla crust for 10-12 minutes, or until golden brown and crispy. Let cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar to the cream cheese, beating until well combined. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and sour cream to the mixture. Beat until just combined. Don’t overmix.
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Pour the cheesecake filling evenly over the slightly cooled tortilla crust. Spread it out with a spatula to ensure it reaches all the edges.
- Bake the cheesecake in the preheated oven for 30-35 minutes, or until the filling is set but still has a slight jiggle in the center. The edges should be lightly golden brown.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- In a small bowl, combine the honey and ½ teaspoon of ground cinnamon. Stir well to combine.
- Before serving, drizzle the honey-cinnamon mixture evenly over the top of the cheesecake.
- Cut the cheesecake into squares and serve chilled. You can also dust the top with a little extra cinnamon for a more festive look.
Notes
- Tortilla Size: Use large (10-inch) flour tortillas.
- Cream Cheese: Ensure cream cheese is completely softened.
- Baking Time: Baking time may vary; watch closely.
- Cooling Time: Cooling slowly prevents cracks.
- Honey: Use your preferred type of honey.
- Cinnamon: Adjust cinnamon to your liking.
- Variations: Consider adding nuts, fruit, chocolate, or a pinch of cayenne pepper.
- Make Ahead: Can be made up to 2 days in advance.
- Serving Suggestions: Serve with ice cream or whipped cream.
- Troubleshooting:
- Cracked Cheesecake: Cover with topping or whipped cream.
- Soggy Crust: Bake longer, don’t overmix filling.
- Lumpy Filling: Soften cream cheese more.
- Burnt Crust: Lower oven temp, cover with foil.
- Prep Time: 30 minutes
- Cook Time: 45 minutes