This creamy cheesecake combines the rich flavors of cinnamon and sweetened condensed milk with buttery puff pastry layers, topped with fresh strawberries for a delightful treat.
In a bowl, mix 16 oz of cream cheese at room temperature with one egg, 1/3 cup of sour cream, 1 tablespoon of vanilla extract, and one can of sweetened condensed milk until smooth.
In a separate bowl, combine half a cup of sugar with 1 tablespoon of cinnamon and stir well.
Grease a 13x9-inch baking dish.
Sprinkle a layer of the cinnamon sugar mixture evenly on the bottom of the baking dish.
Place a layer of puff pastry over the cinnamon sugar.
Pour the cheesecake mixture over the puff pastry and spread it evenly.
Add another layer of puff pastry on top, lightly spray with cooking oil, then sprinkle the remaining cinnamon sugar mixture on top.
Bake for 30 minutes at 350°F (175°C).
Allow the cheesecake to cool for about 30 minutes, then refrigerate for 3 to 4 hours until set.