This Sopapilla Cheesecake Skillet Cookie is a giant cinnamon cookie stuffed with a cheesecake filling and sprinkled with cinnamon sugar.

Looking down on a Sopapilla cheesecake skillet cookie with three scoops of ice cream on top

Sopapillas are one of my favorite things in the world. Give me a hot sopapilla drizzled with honey and I will literally be the happiest girl in the world, bonus points if there are more than one!

Sopapilla cheesecake comes in at a close second because it is pretty much all the best things in life: breading, cheesecake filling, and cinnamon sugar. I couldn’t resist taking the idea of sopapilla cheesecake and turning it into a skillet cookie. Y’all, this is one you don’t want to miss out on!

A spoonful of the skillet cookie sitting on top of the giant cookie

Ingredients for skillet cookie:

  • All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour
  • Baking soda. This will give our skillet cookie the rise we are looking for.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
  • Ground Cinnamon. This will add flavor to the skillet cookie
  • Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Brown sugar. Brown sugar adds a chewy texture to the finished product.
  • Vanilla. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
  • Egg. It will be easier to incorporate the eggs into the batter if they are at room temperature.

Ingredients for cheesecake filling:

  • Cream Cheese. The cream cheese needs to be at room temperature to make a super smooth filling.
  • Vanilla. See above.
  • Granulated Sugar. We just need a little bit of sugar to sweeten the filling.
All of the ingredients to make this skillet cookie

Cheesecake Filling

STEP 1: In a small bowl combine the room temperature cream cheese, vanilla, and sugar. Mix until fully combined and smooth. Set aside.

The cheesecake filling mixed together in a bowl

Cinnamon Sugar Topping

STEP 1: In a small bowl combine the sugar and cinnamon. Mix until fully combined. Set aside.

The cinnamon-sugar topping in a bowl

STEP 1: Preheat your oven to 350 degrees (F). If you’re using a cast-iron skillet you shouldn’t need to do anything to make it non-stick (The one I used was given to me by my grandma, but this one is the same size and the same brand as the other cast-irons I cook with.) If you don’t have a cast-iron skillet you can just use a small baking dish for the same effect. Either one needs to be 5 or 6 inches and you will need to spray a baking dish with non-stick spray.

STEP 2: In a medium bowl whisk together the flour, baking soda, salt, and cinnamon until free of lumps.

The dry ingredients combined in a bowl

STEP 3: In another medium bowl beat the softened butter, sugar, and vanilla until soft and creamy. Add egg and beat well.

The wet ingredients combined in a bowl

STEP 4: Add flour mixture in two additions. Mix until just combined after each addition.

The wet and dry ingredients combined to make the cookie dough

STEP 5: Press half of the dough into the bottom of the skillet.

STEP 6: Spread the cheesecake filling over the dough. Leave about a 1/2 inch space on the sides.

Half of the cookie dough pressed into the skillet with the cheesecake filling spread on top

STEP 7: Spread the rest of the cookie batter on top. Be sure to fully cover all of the cheesecake filling.

STEP 8: Sprinkle the cinnamon-sugar mixture over the top of the skillet cookie.

The skillet cookie topped with the cinnamon-sugar topping before being baked

STEP 9: Place the skillet in the oven with a cookie sheet underneath. This will catch any of the dough that might spill over.

STEP 10: Bake for about 30-35 minutes for a doughy center. You can bake for 5-10 minutes longer if you would like your cookie to be more done in the center.

STEP 11: Remove the Sopapilla Cheesecake Skillet Cookie from the oven and serve immediately. Top with ice cream if desired.

The sopapilla cheesecake skillet cookie after being baked
  • Skillet cookies are best served warm, about 5-10 minutes out of the oven.
  • You can make the dough ahead of time and bake it off when ready to serve.
  • You can serve the skillet cookie with spoons and allow people to share or cut the cookie into slices, like a pizza.
A close up of the cookie topped with ice cream
The giant cookie with a spoon digging into it

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Sopapilla Cheesecake Skillet Cookie

This Sopapilla Cheesecake Skillet Cookie is a giant cinnamon cookie stuffed with a cheesecake filling and sprinkled with cinnamon sugar.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Keyword: cheesecake filling, cinnamon sugar, cookie skillet, skillet cookie, sopapilla cheesecake, sopapilla cheesecake skillet cookie
Servings: 1 6-inch cookie
Calories: 544kcal

Ingredients

For Cheesecake Filling:

  • 4 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon (12 grams) granulated sugar

For Topping:

  • 1 teaspoon granulated sugar
  • 1/4 teaspoon ground cinnamon

For Cookie:

  • 1 cup (120 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 stick (113 grams) unsalted butter softened
  • 2/3 cup (142 grams) light brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 large egg

Instructions

For Cheeseake Filling:

  • In a small bowl combine the room temperature cream cheese, vanilla, and sugar. Mix until fully combined and smooth. Set aside.

For Topping:

  • In a small bowl combine the sugar and cinnamon. Mix until fully combined. Set aside.

For Cookie:

  • Preheat oven to 350 degrees (F). Spray a 5 or 6-inch dish with non-stick spray and set aside.
  • In a medium bowl combine flour, baking soda, salt, and cinnamon.
  • In another medium bowl, beat softened butter, sugar, and vanilla together until soft and creamy. Add egg and beat well.
  • Add flour mixture in two additions, mixing until just combined after each.
  • Press half of the dough into the bottom of the skillet.
  • Spread the cheesecake filling over the dough, leaving about a 1/2 inch space on the sides.
  • Spread the rest of the cookie batter on top. Be sure to fully cover all of the cheesecake filling.
  • Sprinkle the cinnamon-sugar mixture over the top of the skillet cookie.
  • Place the skillet in the oven with a cookie sheet underneath it to catch any that might spill over.
  • Bake for about 30-35 minutes for a doughy center, 5-10 minutes longer if you would like your cookie to be more done in the center.
  • Remove the Sopapilla Cheesecake Skillet Cookie from the oven and serve immediately. Top with ice cream if desired.

Nutrition

Serving: 0.25skillet cookie | Calories: 544kcal | Carbohydrates: 52.2g | Protein: 7.2g | Fat: 34.4g | Saturated Fat: 21.2g | Cholesterol: 138mg | Sodium: 721mg | Potassium: 129mg | Fiber: 1.2g | Sugar: 27g | Calcium: 67mg | Iron: 2mg
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