Churro Cheesecake Bars (Print Version)
Buttery crescent dough layers with cinnamon-sugar coating sandwich a rich cream cheese filling in this Mexican-American fusion dessert.
# Ingredients:
→ Cinnamon Sugar
01 -
1 tablespoon ground cinnamon
02 -
½ cup granulated sugar
→ Cheesecake Bars
03 -
Two 8-ounce packages refrigerated crescent roll dough or sheets
04 -
16 ounces full-fat cream cheese, softened
05 -
¾ cup granulated sugar
06 -
1 large egg
07 -
1½ teaspoons vanilla extract
08 -
3 tablespoons unsalted butter, melted and slightly cooled
# Steps to Follow:
01 -
In a small bowl, mix the cinnamon and sugar until well combined. Set aside.
02 -
Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease a 9×13-inch baking pan and sprinkle 1–2 tablespoons of the cinnamon sugar mixture evenly on the bottom.
03 -
Open one tube of crescent roll dough. Unroll it carefully and press the seams together to form a single rectangular sheet. Place this sheet into the prepared pan, ensuring it covers the bottom completely.
04 -
In a mixing bowl, beat softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Pour this mixture over the base layer in the pan, spreading it evenly.
05 -
Open the second tube of crescent roll dough, repeat the process of sealing seams, and gently place it over the cheesecake filling to form a top layer. Pour melted butter over this layer and spread it evenly using a spoon or pastry brush.
06 -
Sprinkle the remaining cinnamon sugar generously over the buttered top layer.
07 -
Bake in the preheated oven for 26–30 minutes or until the crescent dough is puffed and golden brown. Remove from oven and cool on a wire rack.
08 -
Once cooled to room temperature, refrigerate for at least 3 hours to allow the layers to set. Slice into bars before serving.
# Additional Notes:
01 -
Ensure cream cheese is fully softened for a creamy filling without lumps.
02 -
Press seams of crescent rolls tightly to prevent gaps during baking.