Churro Cheesecake Bars
Churro Cheesecake Bars combine the sweet spiciness of churros with the creamy richness of cheesecake, making them a delightful dessert perfect for potlucks and gatherings.
Ingredients
For the crust and topping
- 2 cans Crescent roll dough For the top and bottom layers.
- 1/4 cup Sugar For sweetening the filling.
- 1 tsp Vanilla extract Adds a warm, bakery flavor.
- 2 tbsp Cinnamon For the churro coating.
- 1/4 cup Extra sugar For the churro coating.
- 1/4 cup Butter, melted Helps the cinnamon sugar stick.
For the filling
- 8 oz Cream cheese, softened Let it sit out for a smooth mix.
Instructions
Preparation
- Preheat your oven and lightly grease a 9x13 pan.
- Mix cinnamon and sugar in a small bowl and set it aside.
- Press one can of crescent roll dough into the bottom of the pan. Pinch seams if needed.
- Stir together softened cream cheese, sugar, and vanilla until smooth.
- Spread the cheesecake filling over the dough layer.
- Lay the second crescent dough over the top, placing it in sections and pinching seams.
- Brush melted butter over the top layer.
- Sprinkle generously with cinnamon sugar.
- Bake until golden and set. The top should look puffy and nicely browned.
- Cool, then chill before slicing for the cleanest bars.
Notes
Churro Cheesecake Bars are best when chilled for a few hours. Store leftovers in an airtight container for 4-5 days in the fridge or freeze them for up to 2 months.