Description
Churro Cheesecake Bars combine the golden, cinnamon-sugar crunch of churros with the creamy richness of cheesecake. This easy, crowd-pleasing dessert features buttery crescent dough layered with tangy cream cheese filling, then crowned with a generous sprinkle of cinnamon sugar. After baking to golden perfection, a chill in the fridge creates perfectly sliceable bars ideal for parties, potlucks, or anytime you need a sweet treat.
Ingredients
Cinnamon Sugar:
- 1 tablespoon ground cinnamon
- 1/2 cup granulated sugar
Cheesecake Bars:
- Two 8-ounce packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Prepare Cinnamon Sugar: In a small bowl, thoroughly mix together the cinnamon and sugar until evenly combined. Set this mixture aside for later use.
- Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and sprinkle 1–2 tablespoons of the prepared cinnamon sugar mixture evenly across the bottom of the pan.
- Create Base Layer: Open one package of crescent roll dough. Gently unroll it and press the seams together to form a single sheet. Place this sheet in the prepared pan, ensuring it covers the bottom completely.
- Make Cheesecake Filling: In a mixing bowl, beat together the softened cream cheese, 3/4 cup granulated sugar, egg, and vanilla extract until smooth and creamy with no lumps remaining. Spread this filling evenly over the crescent dough base in the pan.
- Top Layer and Butter Coating: Open the second package of crescent roll dough, unroll and seal the seams as before, and lay it gently over the cream cheese filling to create the top layer. Pour the melted butter over this layer, spreading it evenly with a spoon or pastry brush.
- Add Cinnamon Sugar Topping: Sprinkle the remaining cinnamon sugar mixture generously over the buttered top layer, ensuring even coverage for maximum churro flavor.
- Bake to Perfection: Bake in the preheated oven for 26–30 minutes, or until the crescent dough is puffed and golden brown. Remove from the oven and allow to cool on a wire rack.
- Chill and Serve: Once fully cooled to room temperature, refrigerate the pan for at least 3 hours to allow the bars to set. Slice into 16 bars and serve chilled or at room temperature.
Notes
- For easiest slicing, ensure the cheesecake bars are fully chilled before cutting.
- Serve with fresh berries or a drizzle of caramel sauce to elevate your dessert presentation.
- Make sure the cream cheese is fully softened for a silky-smooth filling; a quick 15-second microwave zap helps if needed.
- Press and seal crescent roll seams tightly to avoid gaps and leaks during baking.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Thaw frozen bars overnight before serving.
- Bars can be rewarmed in the microwave for about 10 seconds if a gooier texture is preferred.
- Prep Time: 21 minutes
- Cook Time: 28 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Fusion (Mexican-American)
Nutrition
- Serving Size: 1 bar
- Calories: 235
- Sugar: 15g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 39mg
