Description

Churro Cheesecake bars combine the flaky, buttery crescent roll dough with a creamy vanilla cheesecake filling, topped with a generous cinnamon sugar layer that bakes into a golden, puffed crust. This easy-to-make dessert offers the delightful flavors of churros and cheesecake in a convenient bar form, perfect for parties, snacks, or a sweet treat anytime.

Ingredients

Scale

Cinnamon Sugar:

1 tablespoon ground cinnamon
½ cup granulated sugar

Cheesecake Bars:

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

Prepare Cinnamon Sugar: In a small bowl, mix the ground cinnamon and granulated sugar until well combined. Set this mixture aside for later use.
Preheat and Prep Pan: Preheat your oven to 350°F (175°C) and place the rack in the middle position. Grease a 9×13-inch baking pan thoroughly, then sprinkle 1 to 2 tablespoons of the cinnamon sugar evenly on the bottom to create a flavorful base.
Create Base Layer: Open one tube of crescent roll dough and carefully unroll it. Press all seams firmly together to form a single rectangular sheet without gaps. Lay this dough sheet evenly into the prepared pan, covering the bottom completely.
Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla extract, then continue beating until the mixture is creamy and lump-free. Pour this cheesecake filling evenly over the crescent dough base layer in the pan.
Top Layer and Butter Coating: Open the second tube of crescent roll dough, unroll it, and press the seams together as before. Gently place this top dough layer over the cheesecake filling ensuring full coverage. Drizzle the melted butter evenly over the top dough and spread it with a spoon or pastry brush to coat thoroughly.
Add Cinnamon Sugar Topping: Sprinkle the remaining cinnamon sugar mixture generously over the buttered top layer, providing a sweet, cinnamon-spiced crust.
Bake to Perfection: Bake the assembled bars in the preheated oven for 26 to 30 minutes, or until the crescent dough puffs up and achieves a beautiful golden brown color. Remove from the oven and place on a wire rack to cool.
Chill and Serve: After the bars have cooled to room temperature, transfer the pan to the refrigerator and chill for at least 3 hours to allow the cheesecake filling to set firmly. Once set, slice into bars and serve.

Notes

Serving Suggestions: Serve slightly chilled or at room temperature, optionally accompanied by fresh berries or a drizzle of caramel sauce for extra flavor and presentation.
Ensure cream cheese is fully softened before mixing to achieve a smooth and creamy filling without lumps.
Press the seams of crescent roll dough tightly when assembling to avoid gaps during baking.
Storage: Keep leftover bars stored in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm individual bars briefly in the microwave (about 10 seconds) if you prefer them slightly warm.
Freezing: These cheesecake bars freeze well for up to 3 months; thaw overnight in the refrigerator before serving.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Churro Cheesecake, cheesecake bars, cinnamon sugar dessert, crescent roll dessert, easy cheesecake recipe, baked cheesecake bar