Description

Indulge in the delightful combination of a classic churro and creamy cheesecake with these Cinnamon Churro Cheesecake Bars. Layers of crescent roll dough, sweetened cream cheese, and a cinnamon-sugar topping come together to create a perfect dessert treat for any occasion.

Ingredients

Crescent Roll Dough:

2 cans (8 oz each) refrigerated crescent roll dough

Cream Cheese Filling:

2 packages (8 oz each) cream cheese (softened)
1 cup granulated sugar (divided)
1 teaspoon vanilla extract

Cinnamon Sugar Topping:

1/3 cup unsalted butter (melted)
2 teaspoons ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven and prepare the baking dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the base: Unroll one can of crescent roll dough and press it into the bottom of the dish, pinching seams to seal.
Make the cream cheese layer: In a medium bowl, beat the cream cheese, 1/2 cup of the sugar, and vanilla extract until smooth and creamy. Spread this mixture evenly over the crescent dough.
Add the top layer: Unroll the second can of dough and lay it over the cream cheese layer, pressing seams together gently.
Prepare the topping: In a small bowl, mix the remaining 1/2 cup sugar with the cinnamon. Brush melted butter over the top dough layer and sprinkle the cinnamon-sugar mixture evenly.
Bake and chill: Bake for 30–35 minutes until golden brown. Cool completely, then refrigerate for at least 1 hour before cutting into bars.

Notes

For a crispier top, broil for the last 1–2 minutes, watching closely.
Best served chilled but can also be enjoyed at room temperature.