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Sophapilla Cheesecake Bars

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Ingredients

  • 2 cans of Member's Mark Original Crescent Rolls Refrigerated Canned Dough

  • 16 ounces (2 cups) Member's Mark Cream Cheese Brick 

  • ¾ cup of Member's Mark Granulated Sugar  

  • 1 Tablespoon of Magnolia-Star Pure Vanilla Extract 

  • ¾ cup of Member's Mark Cinnamon Honey Butter, melted

  • 1/3 cup of Blackberries 

  • 1/3 cup of Raspberries 

  • 1/3 cup of Blueberries 

 

Directions:

  1. Preheat oven to 400 degrees. Line a 13x9 baking dish with parchment paper for easy removal and cleanup.

  2. Open a can of crescent rolls, and arrange rolls in the bottom of the parchment-lined pan. Press the dough until it covers the bottom of the pan, pressing together the perforations to seal and to form the bottom crust.

  3. Place cream cheese, sugar, and vanilla in a microwave-safe bowl. Microwave for one minute or until cream cheese is very soft and pourable. Don’t worry if a few lumps remain.  Stir the mixture together and pour it over the top of the crescent rolls in the pan.

  4. On a separate piece of parchment paper, unroll and add a second can of crescent dough. Press pieces together, forming a rectangle that will completely cover the top of the pan. Tip: If desired, add a dusting of flour to the parchment before pressing out the dough to prevent sticking.

  5. Carefully lift the dough from the parchment paper and place it on top of the cream cheese mixture to create an upper crust.

  6. Pour the melted Member's Mark Cinnamon Honey Butter on top of the upper crust, and smooth it out with a rubber spatula.

  7. Bake in the oven for 20 minutes, or until the topping is bubbly and the bottom crust is browned and baked through.

  8. Let it completely cool. Bars can be cooled in the refrigerator uncovered for 30 minutes. 

  9. Combine fresh berries in a bowl.

  10. Cut into 24 bars and serve with fresh berries.

 

Creates 24 Bars

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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