Description
These Cinnamon Churro Cheesecake Bars are the ultimate mash-up of creamy cheesecake and cinnamon-sugar-coated churros! With a buttery crescent roll crust, a luscious cheesecake filling, and a delightful cinnamon sugar topping, these bars are perfect for any occasion. They’re easy to make, yet taste like you spent hours in the kitchen.
Ingredients
Units
Scale
For the Crust:
- 2 cans (8 oz each) refrigerated crescent roll dough
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the crust: Roll out one can of crescent roll dough and press it evenly into the bottom of the prepared dish to form the base layer.
- Make the cheesecake filling: In a large mixing bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Spread this mixture evenly over the base layer of dough.
- Add the top crust: Roll out the second can of crescent roll dough and carefully place it over the cheesecake filling. Press lightly to seal the edges.
- Cinnamon sugar topping: In a small bowl, mix the sugar and cinnamon. Brush the melted butter over the top layer of dough, then sprinkle the cinnamon-sugar mixture generously over the entire surface.
- Bake: Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and the edges are slightly bubbly.
- Cool and chill: Let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing into squares.
- Serve and enjoy!
Notes
- For a crispier crust, bake the bottom crescent layer for 5 minutes before adding the cheesecake filling.
- Use a pizza cutter to create clean and even slices.