Introduction

Churro Cheesecake bars combine the warm, spicy flavors of cinnamon sugar with a creamy cheesecake center, all wrapped in flaky crescent dough. This irresistible dessert is simple to make and perfect for sharing at any gathering.

A close-up view of three stacked square layered pastries, each with three visible layers: the top and bottom layers are golden brown, crisp, and dusted generously with cinnamon and sugar, while the middle layer is creamy and white, appearing soft and smooth. The top pastry has caramel sauce dripping down the side adding a glossy texture. The pastries are placed on a white marbled surface, with a small caramel pool near the base, highlighting the sweet and rich elements of the treat. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon ground cinnamon
½ cup granulated sugar
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

Step 1: In a small bowl, combine the ground cinnamon and ½ cup granulated sugar. Set this cinnamon sugar mixture aside.
Step 2: Preheat your oven to 350°F (175°C) and place the rack in the middle position. Grease a 9×13-inch baking pan, then sprinkle 1–2 tablespoons of the cinnamon sugar evenly across the bottom.
Step 3: Open one package of crescent roll dough and unroll it carefully. Press the seams together to form a single rectangular sheet. Place this in the prepared pan, covering the bottom completely.
Step 4: In a mixing bowl, beat the softened cream cheese, ¾ cup sugar, egg, and vanilla extract until smooth and creamy. Pour this cheesecake filling evenly over the dough layer in the pan.
Step 5: Open the second package of crescent roll dough and repeat the process of sealing seams to form another sheet. Gently lay this over the cheesecake filling to create the top layer.
Step 6: Pour the melted butter evenly over the top dough layer, spreading with a spoon or pastry brush to coat thoroughly.
Step 7: Generously sprinkle the remaining cinnamon sugar mixture over the buttered top layer.
Step 8: Bake for 26–30 minutes, or until the crescent dough is puffed and golden brown. Remove from the oven and let cool on a wire rack.
Step 9: Once cooled to room temperature, refrigerate the pan for at least 3 hours to allow the cheesecake layers to set. Slice into bars before serving.

Tips & Variations

Make sure the cream cheese is fully softened before mixing to achieve a smooth, lump-free filling.
Press the seams of crescent roll dough tightly together to prevent gaps or tears while baking.
For extra flair, serve with fresh berries or a drizzle of caramel sauce.
Try adding a pinch of nutmeg or pumpkin pie spice to the cinnamon sugar for a fall-inspired twist.

Storage

Store leftover churro cheesecake bars in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual bars in the microwave for about 10 seconds if you prefer them slightly warm. These bars can also be frozen for up to 3 months—just thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of three square dessert layers stacked on top of each other, each piece showing three layers: a top and bottom layer of golden-brown, cinnamon-sugar coated pastry with a slightly crispy texture, and a thick middle layer of smooth, creamy white filling, with some caramel sauce dripping down the sides and pooling at the base of the stack. The cinnamon sugar gives a speckled, textured look on the pastry layers, and the creamy middle layer contrasts softly with the warm tones of the outside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade crescent dough instead of store-bought?

Yes, homemade crescent dough can be used if you prefer. Just ensure it is rolled out into similar-sized sheets to fit your pan.

Can I make this dessert ahead of time?

Absolutely! This cheesecake is best made a few hours in advance to allow for chilling and setting, but it can also be prepared the day before serving.