Description
Delight in these Churro Cheesecake Bars, combining the creamy texture of classic cheesecake with the crispy, cinnamon-sugar crust inspired by churros. Perfectly layered with buttery crescent dough and a smooth cream cheese filling, these bars offer an easy-to-make dessert that’s both indulgent and crowd-pleasing.
Ingredients
Scale
Cinnamon Sugar Mix
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
Crust and Topping
- Two 8-oz packages refrigerated crescent roll dough or sheets
- 3 tablespoons unsalted butter (melted and cooled slightly)
Cheesecake Filling
- 16 oz full fat cream cheese (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
Optional Toppings
- Extra cinnamon sugar for sprinkling
- Powdered sugar or caramel sauce (optional)
Instructions
- Prepare Cinnamon Sugar: In a small bowl, mix together the ground cinnamon and granulated sugar until well combined. Set aside for later use.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease a 9×13 inch baking pan thoroughly and sprinkle 1-2 tablespoons of the cinnamon sugar mixture evenly across the bottom to add initial flavor and help prevent sticking.
- Form the Bottom Crust: Open one tube of crescent roll dough, carefully unroll it, and press the seams together to create one solid rectangular sheet. Lay this dough evenly into the bottom of the prepared baking pan, making sure it covers the entire base.
- Make Cheesecake Filling: In a mixing bowl, beat together the softened cream cheese, ¾ cup granulated sugar, one large egg, and vanilla extract until the mixture is smooth and fully combined with no lumps.
- Assemble the Cheesecake Layer: Pour the prepared cream cheese filling over the crescent roll crust in the pan. Use a spatula or the back of a spoon to spread it into an even layer, ensuring it reaches all corners evenly.
- Prepare Top Crust: Repeat the process with the second tube of crescent dough: unroll, press seams together to form a sheet, and carefully place it over the cream cheese layer, covering it completely.
- Add Butter and Cinnamon Sugar: Drizzle the melted and slightly cooled unsalted butter evenly over the top dough layer. Spread the butter gently with the back of a spoon to coat the surface. Sprinkle the remaining cinnamon sugar generously over the buttered top layer for that classic churro sweetness and crunch.
- Bake: Place the assembled pan in the preheated oven and bake for 26 to 30 minutes, or until the crescent dough puffs up and turns a beautiful golden brown color.
- Cool and Chill: Remove the baking pan from the oven and set it on a wire rack to cool completely. Once cooled, transfer the pan to the refrigerator and chill for several hours or until fully set.
- Serve: After chilling, cut the bars into squares and serve chilled. Optional toppings like powdered sugar or caramel sauce can be added before serving for extra indulgence.
Notes
- Using full-fat cream cheese ensures the best creamy texture and rich flavor.
- Pressing the seams of the crescent dough together prevents gaps and creates a uniform crust.
- Chilling the bars thoroughly before cutting helps them hold their shape better.
- Optional toppings such as a dusting of powdered sugar or a drizzle of caramel enhance sweetness and presentation.
- These bars can be stored in an airtight container in the refrigerator for up to 4 days.
- Make sure the melted butter is cooled slightly before drizzling to avoid melting the top dough layer prematurely.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx. 1/12th of recipe)
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
Keywords: churro cheesecake bars, cinnamon sugar dessert, cheesecake bars, easy cheesecake recipe, crescent roll cheesecake
