Description
Delight in these Churro Cheesecake Bars, combining the crispy, cinnamon-sugar-coated layers of crescent roll dough with a rich, creamy cheesecake filling. Baked to golden perfection and chilled to set, these bars offer the perfect balance of sweet cinnamon flavor and smooth cheesecake texture in every bite.
Ingredients
Scale
Cinnamon Sugar:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
Cheesecake Bars:
- Two 8-ounce packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Prepare Cinnamon Sugar: In a small bowl, mix the ground cinnamon and granulated sugar thoroughly until well combined. Set this mixture aside for later use.
- Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Position the oven rack in the middle. Grease a 9×13-inch baking pan and evenly sprinkle 1 to 2 tablespoons of the cinnamon sugar mixture on the bottom to form the base flavor layer.
- Create Base Layer: Open one tube of crescent roll dough. Carefully unroll it and press the seams together firmly to create a single rectangular sheet. Lay this sheet into the prepared baking pan, ensuring it fully covers the bottom surface.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla extract, and continue beating until the filling is creamy and free of lumps. Pour this cheesecake mixture evenly over the crescent dough base layer in the pan.
- Top Layer and Butter Coating: Open the second tube of crescent roll dough, unroll it, and seal the seams as before to form another rectangular sheet. Gently place this sheet on top of the cheesecake filling to create the top crust layer. Pour the melted, slightly cooled butter over this top layer and spread evenly using a spoon or pastry brush.
- Add Cinnamon Sugar Topping: Generously sprinkle the remaining cinnamon sugar mixture evenly over the butter-coated top layer to add the signature churro flavor.
- Bake to Perfection: Bake the assembled dessert in the preheated oven for 26 to 30 minutes, or until the crescent dough has puffed and turned golden brown. Once baked, remove from oven and transfer the pan to a wire rack to cool.
- Chill and Serve: After cooling to room temperature, refrigerate the cheesecake bars for at least 3 hours to allow the layers to set firmly. Once chilled, slice into 16 bars and serve.
Notes
- Serving Suggestions: Serve these bars slightly chilled or at room temperature, enhanced with fresh berries or a drizzle of caramel sauce for extra indulgence.
- Ensure cream cheese is fully softened before mixing to achieve a smooth, lump-free cheesecake filling.
- Press the seams of crescent rolls tightly to prevent gaps and uneven baking during cooking.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, warm individual bars in the microwave for about 10 seconds if desired. These bars can also be frozen for up to three months; thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 bar (approx. 1/16th of recipe)
- Calories: 310
- Sugar: 18g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 60mg
