Churro Cheesecake Bars (Printable Version)
Creamy cheesecake between crescent dough layers, topped with cinnamon sugar for a delightful churro-inspired dessert.
# Ingredients:
→ Cinnamon sugar
01 -
1 tablespoon ground cinnamon
02 -
½ cup granulated sugar
→ Cheesecake bars
03 -
2 packages (8 oz each) refrigerated crescent roll dough or sheets
04 -
16 oz full fat cream cheese, softened
05 -
¾ cup granulated sugar
06 -
1 large egg
07 -
1½ teaspoons vanilla extract
08 -
3 tablespoons unsalted butter, melted and cooled slightly
# Steps:
01 -
Combine cinnamon and sugar in a small bowl. Set aside.
02 -
Preheat oven to 350°F (175°C) with a rack in the middle position. Grease a 9×13 inch baking pan and sprinkle 1-2 tablespoons of the cinnamon sugar mixture over the bottom.
03 -
Open one tube of crescent rolls. Unroll the dough and press the seams together to form one rectangular piece. Place into the bottom of the prepared baking pan, ensuring it covers the entire bottom.
04 -
In a mixing bowl, combine cream cheese, sugar, egg, and vanilla extract. Beat until smooth and well combined. Pour the cream cheese mixture over the bottom crust and spread into an even layer.
05 -
Open the second tube of crescent roll dough, unroll and press the seams together just as with the first one. Carefully place it over the cream cheese layer, ensuring it completely covers the filling.
06 -
Pour melted butter over the top crust and spread it into an even layer using the back of a spoon. Sprinkle the remaining cinnamon sugar mixture evenly over the surface.
07 -
Bake for 26-30 minutes, until the crescent dough has puffed up and turned golden brown. Place the pan on a wire rack to cool completely, then transfer to the refrigerator until chilled. Once chilled, cut into bars and serve.
# Notes:
01 -
Optional toppings include caramel sauce, chocolate drizzle, or whipped cream.
02 -
For best results, allow the cream cheese to come to room temperature before mixing.
03 -
Bars can be stored in an airtight container in the refrigerator for up to 3 days.