Description
Delicious Churro Cheesecake Bars combine a buttery crescent roll crust with a creamy cinnamon-spiced cheesecake filling, all topped with a crispy cinnamon-sugar crust. These bars offer the perfect balance of creamy and crunchy textures, making them a delightful dessert for any occasion.
Ingredients
Scale
Crust and Topping
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Cheesecake Filling
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easier removal.
- Prepare the Crescent Roll Crust: Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish to form an even layer. In a small bowl, mix together 1/2 cup of sugar and 1 teaspoon of cinnamon. Sprinkle half of this mixture evenly over the crescent roll dough.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add in 1 cup of sugar, the vanilla extract, and the egg. Beat until fully combined and smooth. Spread the cream cheese mixture evenly over the crescent roll layer in the baking dish.
- Top with the Second Layer of Dough: Unroll the second can of crescent roll dough and carefully place it over the cheesecake layer. It’s okay if it doesn’t fit perfectly; just press the seams together as best as you can. Brush the top of the dough with the melted butter.
- Add the Topping: Sprinkle the remaining sugar-cinnamon mixture evenly over the top of the dough.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the cheesecake layer is set.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to firm up. Cut into bars and serve chilled.
Notes
- Ensure the cream cheese is softened for a smooth cheesecake filling without lumps.
- Refrigerate the bars after baking to help them set and make cutting easier.
- Use parchment paper to line the baking dish for easier removal and cleaner edges.
- Store leftover bars in the refrigerator in an airtight container for up to 4 days.
- These bars pair well with a drizzle of caramel sauce or a dusting of powdered sugar for extra sweetness.
