Cinnamon Sopapilla Cheesecake with Chocolate Covered Strawberries

The base recipe for this fabulous dessert is my favorite version of Cinnamon Sopapilla Cheesecake, so really this post is 2 recipes in one.

You can make the basic Cheesecake recipe as is...or kick it up a notch for a special event (like say...Valentine's Day!) by adding a layer of fresh strawberries and melted chocolate.  OH yah!










Cinnamon Sopapilla Cheesecake with Chocolate Strawberries

Prep time: 10 minutes
Cook time: 30-40 minutes
Total time: 40-50 minutes
Yield: 15
Ingredients

1 cup sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 8 or 10 oz canned crescent rolls 
1 container whipped strawberry cream cheese**
1 stick butter, melted
3 tablespoons honey (or honey granules / options listed after pictorial)
1 carton fresh strawberries**
1 cup chocolate chips**

**Use 8 oz brick of regular cream cheese if making the basic version of this recipe and eliminate the strawberries and chocolate chips.

Need Honey Granules??
Here is the product I feature in my



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Cooking Directions
  1. Preheat oven to 350 degrees. Spray 13x9x2 baking dish with cooking spray. Place one can of crescent rolls into the bottom of the pan, pressing seams together to form a bottom crust.
  2. In a bowl, beat the cream cheese (regular or strawberry), sugar, cinnamon and vanilla until light and creamy. Spread mixture over the layer of crescent rolls. Top this with the second can of crescent rolls, pressing seams together to form a top crust. The top crust should not go all the way to the edge of the dish (leave 1/4 inch space all the way around).
  3. Combine the melted butter with the honey and stir to blend. Spoon butter mixture over the top of the dessert, spreading it evenly over the top layer of crescent rolls. Bake for 30-40 minutes, until golden brown.
  4. Remove from oven and let cool for about 5 minutes. (if making the basic version...it is now ready to serve warm or chill to serve later)
  5. If making the strawberry version, place chocolate chips in a quart sized freezer bag and melt on medium high power 30-60 seconds at a time.
  6. When Sopapilla is slightly cooled, place sliced strawberries on top. Cut a hole in the corner of the bag of melted chocolate chips and drizzle melted chocolate over strawberries. Serve immediately or place in refrigerator to serve cold at a later time.



 Roll out the crescent dough and press the seams. 

 Beat the cream cheese, sugar, vanilla and cinnamon. 
This is the basic version pictured above...for the strawberry version
the cream cheese is pink!

 Spread the creamed mixture over the layer of crescent rolls....
...again, this would be a pink layer if doing the strawberry version!

 Melted butter with honey is spread over the final layer of crescent rolls. 
(note: I use 3 tablespoons of honey granules instead of liquid honey...which is what you see being spread with the melted butter in the picture above.
If you want to know more about these granules, 
see below or go to 

The finished version of the basic recipe...golden brown and ready to enjoy! 

OR...
Embellished!






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