Churro Cheesecake Bars

These Easy Churro Cheesecake — Cinnamon Sugar Bars combine buttery crescent dough with a creamy cheesecake filling, topped with a delightful cinnamon sugar crust, making for a cozy and impressive dessert.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American, Bakery

Calories: 300

Ingredients Method Notes

Ingredients

For the crust and topping

2 cans Crescent roll dough Refrigerated kind, classic
4 tablespoons Butter, melted
1 cup Granulated sugar, total Divided for filling and topping
2 tablespoons Ground cinnamon Or more if desired

For the filling

16 oz Cream cheese, softened Two blocks
1 to 2 teaspoons Vanilla extract
pinch Salt Optional; enhances flavor

Method

Preparation

Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch pan or line with parchment paper.
In a small bowl, mix together 1/2 cup of granulated sugar with the ground cinnamon, then set it aside.

Assembly

Unroll one can of crescent dough and press it into the bottom of the prepared pan, ensuring the seams are pinched together.
In a mixing bowl, combine softened cream cheese with 1/2 cup of granulated sugar, vanilla extract, and a pinch of salt. Mix until smooth and spread over the dough layer.
Unroll the second can of crescent dough, pinch seams together, and place it gently over the cheesecake filling.
Pour melted butter evenly over the top crust and sprinkle the cinnamon sugar mixture generously over it.

Baking

Bake in the preheated oven for 30 to 35 minutes, until the top is golden and set.
Allow the bars to cool at room temperature, then refrigerate for at least 2 hours before slicing into bars.

Notes

Chilling the bars before slicing ensures clean cuts and enhances the cheesecake-like experience. These bars can last in the fridge for up to 5 days and can also be frozen individually for up to 2 months.