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Looking for a new twist on the much-loved traditional cheesecake? Give this M&M Sopapilla Cheesecake Bars recipe a try; it’s delish.
I made these cheesecake bars for Easter using Easter M&M’s, so you can definitely make them for other holiday’s by using whatever holiday M&M’s are out during the season.
M&M Sopapilla Cheesecake Bars
Below, I’m going to give you a rundown of the instructions for this recipe with a few images just to better help you if you decide to make this recipe, but you’ll find a list of the complete ingredients and instructions in the printable recipe at the end of this post.
First, you’ll want to preheat your oven. Use a 13×9 ungreased pan and unroll one can of crescent dinner rolls on the bottom of the pan.
Next, you’ll combine sugar and cream cheese and mix on low for about 15 seconds or so. Then you’ll add the vanilla, turn the speed up to medium, and mix until the mixture is smooth.
Add M&M’s to the cream cheese mixture and mix by hand so you don’t break the M&M’s.
Spread the cream cheese mixture over the dough in the 13 x 9-inch baking dish. Add a few M&M’s to the top of the mixture once it’s spread out, if you’d like.
Next, you’ll grab your second can of crescent dinner rolls and cover the top of the cream cheese mixture as best you can. Pinch together any opening. I found it best to work from the center outward.
Grab a small, microwave-safe bowl and melt the butter in the microwave. After it’s melted, combine the sugar and cinnamon and mix together.
Spread the mixture over the top of your sopapilla bars as evenly as possible. Bake at 350 for 20 to 30 minutes, allow to cool, and then place in the refrigerator.
For the completed, more detailed directions, see the below printable recipe card.
M&M Sopapilla Cheesecake Bars Storage
You’ll definitely want to keep the cheesecake bars in the refrigerator before serving, and if there are any left afterward, be sure to place them back in the refrigerator.
M&M Sopapilla Cheesecake Bars Recipe
Ingredients
- 2 cans refrigerated crescent dinner rolls
- 3 packages cream cheese (softened)
- 3 1/4 cups sugar
- 1 1/2 teaspoons vanilla
- 3/4 cups butter melted
- 1 1/2 tablespoons ground cinnamon
- 1 cup M&M's
Instructions
- Preheat over to 350 degrees.
- In a 13 x 9 ungreased pan, unroll 1 can of crescent dinner rolls and stretch it out over the bottom of the pan. I find it easiest start inward and work outward. By the time you reach the edges, you should have plenty of dough to reach the edges of the pan.
- In a large mixing bowl or using your stand mixer’s bowl, combine sugar and cream cheese and mix with electric mixer on low setting for about 15 seconds before adding vanilla and turning it up to medium speed. Continue to mix on medium until it’s nice and smooth.
- Add M&M's and mix.
- Spread the cream cheese mixture over the dough in the 13 x 9-inch baking dish.
- Unroll the 2nd can of crescent dinner rolls and do the best you can to cover the top of the cream cheese mixture. Pinch together any openings, again working from the center outward.
- In a small, microwave-safe bowl, melt the butter.
- After butter is melted, add sugar and cinnamon and mix.
- Spread the mixture over the top of your sopapilla bars. Try to get it as even as possible, it will be a bit difficult to get it perfectly, so just do the best you can.
- Bake for about 25 to 30 minutes or until the middle is set.minutes,
- Remove from oven allow to cool for about thirty minutes, and place in the fridge for 2 to 3 hours or until completely cool.
- After it's cooled in the fridge, cut it into bars.
Notes
I posted this recipe originally on Jenns Blah Blah Blog. Be sure to check the dessert recipes section for other great sweet treats.
If you are looking for another great recipe blog I suggest visiting Recipe Girl.
