Description
Churro Cheesecake Bars combine the crispy, cinnamon-sugar-coated layers of classic churros with a creamy, rich cheesecake filling sandwiched in between. This easy-to-make dessert features refrigerated crescent roll dough as the base and top layers, making it a convenient yet indulgent treat perfect for any occasion.
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 to use later as your cinnamon-sugar coating.
- 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 1–2 tablespoons of the cinnamon sugar evenly over the bottom to create a flavorful base.
- Create Base Layer: Open one tube of crescent roll dough and carefully unroll it onto a clean surface. Press the seams together gently to form a single, uniform rectangular sheet. Lay this sheet into the prepared baking pan ensuring it fully covers the bottom and edges.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, ¾ cup sugar, egg, and vanilla extract together until the mixture is smooth, creamy, and thoroughly combined. Pour this cheesecake filling evenly over the crescent dough base in the pan, spreading it out with a spatula.
- Top Layer and Butter Coating: Open the second tube of crescent roll dough, unroll it, and press the seams just like the base layer to make a cohesive sheet. Gently place this dough sheet over the cheesecake filling, covering it completely. Pour the melted butter over this top layer and spread it evenly using a spoon or pastry brush to ensure even browning.
- Add Cinnamon Sugar Topping: Generously sprinkle the remaining cinnamon sugar mixture over the buttered top layer, covering it fully for that signature churro flavor and look.
- Bake to Perfection: Place the pan in the preheated oven and bake for 26–30 minutes or until the crescent dough is puffed up and beautifully golden brown. Remove from the oven and allow it to cool on a wire rack to room temperature.
- Chill and Serve: After cooling, refrigerate the cheesecake bars for at least 3 hours to let the filling set firmly. Once chilled, cut the dessert into bars and serve chilled for the best texture and flavor.
Notes
- You can substitute full-fat cream cheese with reduced-fat for a lighter version, but this might affect the creaminess.
- Make sure the cream cheese is fully softened for a smooth filling without lumps.
- Refrigerating the bars is essential to achieve clean slices and proper texture.
- For extra crunch, you can lightly toast the cinnamon-sugar topping under the broiler for a minute, watching carefully to avoid burning.
- This dessert is best stored refrigerated and consumed within 3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx. 1/12th of recipe)
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: churro cheesecake, cheesecake bars, cinnamon sugar dessert, crescent roll dessert, easy cheesecake recipe, churro dessert
