Churro Cheesecake Bars
Creamy, cinnamon-swirled, and satisfyingly crunchy, these Churro Cheesecake Bars combine all the best parts of dessert into one easy pan.
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Servings: 12 servings
Equipment
- 9x13-inch Baking Dish
- Mixing Bowl
- Hand Mixer
Ingredients
Ingredients
- 2 cans Refrigerated Crescent Roll Dough (8 ounces each, unrolled and seams pinched to seal)
- 1/2 cup Unsalted Butter (melted, plus extra for greasing pan)
- 1/2 cup Granulated Sugar (for cinnamon sugar topping)
- 1 teaspoon Ground Cinnamon (for cinnamon sugar topping)
- 8 ounces Cream Cheese (softened to room temperature)
- 1/2 cup Powdered Sugar (sifted if lumpy)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with a little melted butter or nonstick spray to prevent sticking.
- Roll out one can of crescent roll dough and press it into the bottom of the prepared baking dish. Pinch seams together to form a solid base; you want no gaps for the filling to leak through.
- In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until completely smooth and lump-free. Use a hand mixer or sturdy whisk for best results.
- Spread the cream cheese mixture evenly over the crescent roll layer, smoothing the top with a spatula to create a uniform layer.
- Roll out the second can of crescent roll dough and place it carefully over the cream cheese layer. Pinch and seal any seams so the filling stays contained during baking.
- Brush the melted butter evenly over the top layer of dough. In a small bowl combine the granulated sugar and ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough to create the churro-style crust.
- Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the filling is set (a slight jiggle is fine). Remove from oven and let cool completely on a wire rack before slicing into bars.
Notes
Store leftover bars in an airtight container in the refrigerator for up to 4 days. You can freeze uncut bars for up to 2 months. Reheat in a 325°F (160°C) oven for 5–8 minutes or microwave a single bar in 10–15 second bursts until just warm.