Two-Layer Sopapilla Cheesecake

Out of every baked good I bring to work, the one request I hear over and over again is for Sopapilla Cheesecake. Simple, easy, sweet, and passable as breakfast.

I have always worked off of this recipe at AllRecipes.com. This time around, I decided to do my own little thing and came up with a Two-Layer Sopapilla Cheesecake with strawberries on the bottom layer and fudge on the top layer.

So here we go! Pre-heat your oven while you get all your ingredients together.

Ingredients

6 packages of Cream Cheese (None of that “1/3 Less Fat” stuff)

3 cups of granulated sugar

1 Tablespoon Vanilla Extract

3 packages of Cresent Roll dough

1/2 cup fudge ice cream topping

1 cup strawberry pie filling

1 /2 cup melted butter

1/2 cup granulated sugar

1 teaspoon ground cinnamon

Directions

Preheat your oven to 325 degrees

Soften the cream cheese in a stand mixer and then beat in the 3 cups of sugar and vanilla until smooth. Separate evenly into two bowls.

Unroll one can of crescent dough and line the bottom of a 9×13 pan, pressing down evenly so the dough covers the entire bottom of the pan. I used a “Baker’s Edge” pan, since my 9×13 was being used for dinner.

Spread one bowl of cream cheese evenly over the bottom layer of crescent dough. You may not need to use all of it to get the thickness you want.

Spread the strawberries out over the cream cheese.

Lay down another layer of crescent dough, taking care to completely cover the first layer of cream cheese and strawberries.

Spread a second layer of cream cheese evenly over the middle layer of crescent dough.

Warm the fudge and pour it over the top layer of cream cheese.

Lay out the top layer of crescent dough, making sure to cover the cream cheese evenly.

Melt the butter and drizzle over the top of the cheesecake.

In a small bowl, mix together the 1/2 cup sugar and cinnamon, then sprinkle over the cheesecake until it looks amazingly yummy.

Bake in the oven until crescent dough is puffy and golden, about 45 – 50 minutes.

Let cool completely before cutting.

I like to put mine in fridge for a few hours before cutting. I recommend cutting the cheesecake into the smallest pieces possible. They’re so rich and so sweet. I did not use the full half-cup of chocolate, unlike what I told you to do. This is for your own good! I hope you pile that chocolate on there.

Your co-workers will thank you for their “breakfast”.

If you have any of the cream cheese mixture left, it is absolutely great on bagels or in oatmeal.

I hope you enjoy!

Creepy or cute? I can’t decide.
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