Make these Churro Cheesecake Bars for a simple dessert that combines the creamy tang of cheesecake with the sweet crunch of cinnamon sugar churros. This recipe uses crescent roll dough for an easy crust.
Author:emilyharrison
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:9 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 can (8 ounces) refrigerated crescent roll dough
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 package (8 ounces) cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup caramel sauce, optional for topping
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch baking pan.
Unroll the crescent roll dough and press it into the bottom of the prepared pan to form the crust.
In a small bowl, mix 1/2 cup of sugar and 1 tablespoon of cinnamon. Sprinkle half of this cinnamon-sugar mixture evenly over the crescent roll crust.
In a medium bowl, beat the softened cream cheese until smooth. Add the remaining 1/2 cup of sugar, the egg, and vanilla extract. Beat until the filling is creamy and well combined.
Spread the cheesecake filling evenly over the cinnamon-sugar crust layer.
Sprinkle the remaining cinnamon-sugar mixture over the top of the cheesecake filling.
Bake for 25 to 30 minutes, or until the center is mostly set. The edges should look lightly golden.
Remove the pan from the oven and let it cool completely on a wire rack.
If using, drizzle the caramel sauce over the cooled bars before slicing.
Once cooled, cut the dessert into squares or bars for serving.
Notes
For a richer flavor, use a graham cracker crust instead of crescent rolls.
You can make these bars ahead of time; cover and refrigerate for up to two days.
Serve these bars slightly chilled or at room temperature.
For an extra churro experience, dust the tops with powdered sugar before serving.