Churro Cheesecake Bars
A delightful dessert combining the crispy texture of churros with the creamy richness of cheesecake.
Equipment
- 9x13 Baking Pan
- Mixing Bowl
- Electric Mixer
- Food Processor
Ingredients
- 1 Tbsp ground cinnamon
- 1/2 cup granulated sugar (for topping)
- 2 packages refrigerated crescent roll dough (8 oz each)
- 16 oz full-fat cream cheese softened to room temperature
- 3/4 cup granulated sugar (for filling)
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3 Tbsp unsalted butter melted and slightly cooled
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13 baking pan.
- In a small bowl, combine cinnamon and 1/2 cup sugar for the topping.
- Open the first package of crescent rolls and press the seams together to form a rectangular sheet. Lay it in the bottom of the prepared pan.
- In a mixing bowl, beat cream cheese with 3/4 cup sugar, egg, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the crescent dough.
- Open the second package of crescent rolls, press the seams together, and place it over the cream cheese layer.
- Drizzle melted butter over the top layer of dough and sprinkle the cinnamon sugar mixture generously on top.
- Bake for 26 to 30 minutes until golden brown. Let cool in the pan, then refrigerate for best flavor.
- Cut into bars and serve warm or chilled, optionally topped with whipped cream or ice cream.
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Notes
Store leftovers in the refrigerator for up to 5 days.