churro cheesecake bars

Flaky &amp; delicious Churro Cheesecake bars are covered in cinnamon and sugar filled with a sweet cream cheese layer.

Churro Cheesecake Bars Recipe

sugar

Tbsp cinnamon

packages cream cheese, softened

vanilla

Pillsbury crescent dough sheets

Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.

Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.

Spray a 9x13&quot; pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.

Unroll the dough and carefully lift into the pan on top of the cinnamon sugar. Trim an inch or side off each of the sides so the crescent dough fits better. (NOTE: You can use crescent rolls, unrolled with the seams pressed together too).

Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and trim long sides an inch or so and place it on top of the filling.

Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350°F for about 30 minutes or until light brown.

Churro Cheesecake bars are quick and luscious. These have a flakey crispy base, creamy center and topped with cinnamon and sugar, divine!

Churro Cheesecake

Pillsbury Crescent Dinner Rolls (I used the butter flake kind)

Cream Cheese (8 oz. each Cream Cheese, softened)

egg (slightly beaten)

sugar (divided)

Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and 1/2 cup sugar until smooth.

Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.

Spray a 9x13 baking dish with cooking spray and sprinkle 1/4 cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9x13.

On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9x13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9x13 baking dish on top of the cinnamon sugar.

Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.

Sprinkle the top with the remaining 1/4 cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.

This churro cheesecake recipe combines a simple crust made with Maria cookies, creamy cheesecake filling and a flaky crust topped with cinnamon sugar.

Maria cookies (1 package or 34 cookies)

unsalted butter, melted

cinnamon

oz full fat cream cheese,

egg,

vanilla extract

8-oz tube Pillsbury crescent rolls

unsalted butter,

Prep your tools

Preheat your oven to 350F. Line a 9&#215;13 glass baking dish with aluminum foil, leaving a generous overhang on either end so that you can lift the cheesecake out of the pan later. Spray with PAM and set aside.

Make the cinnamon sugar

In a small bowl, combine the ground cinnamon and sugar. Set aside.

Make the cookie crumb base

Place the cookies in your food processor and pulse until the cookies resemble breadcrumbs. Add the sugar and cinnamon, then pulse a few times to blend. Pour the melted butter over the crumbs, then pulse until the butter has been worked in. You should have a cookie crumb mixture that looks moist and sticks together when you press it with your fingers.

Add crumbs to the prepared baking dish

Remove the blade and scrape down the sides of your food processor with a spatula. Transfer the cookie crumbs to your prepared 9&#215;13 baking dish. Spread them out to cover the bottom of the pan.

Form the crust

Using your spatula or the back of a metal spoon, firmly but gently press the crumbs down. Don&#8217;t press so hard that you crumble the crust. You just want to press down enough for the crumbs to stick together. Go along the edges of the pan to make sure the edges are pressed too. Set aside.

Add some of the cinnamon sugar

Sprinkle 1 1/2 tablespoons of the cinnamon sugar mixture over the crust.

Make the cheesecake filling

In the bowl of a stand mixer or a large bowl, combine the softened cream cheese, sugar, egg and vanilla. Using the paddle attachment or a large whisk attachment if using a hand-held mixer, beat the ingredients until well combined. Scrape down the sides of the bowl with a clean spatula.

Add the filling to the baking dish

Pour the cream cheese mixture on top of the cookie crust and spread it evenly with a spatula.

Make the top crust

Remove the cresent roll dough from the tube and spread it out on a clean surface. Press the seams together so that the dough forms one rectangular piece. Carefully transfer to your baking dish, placing the dough over the cheesecake filling. Arrange the dough so that it covers the filling completely.

Add butter and cinnamon sugar

Spread the melted and cooled butter on top of the dough with a pastry brush or a metal spoon. Sprinkle the remaining cinnamon sugar on top.

Bake

Place the cheesecake in the oven and bake for 25-30 minutes, until the crescent dough crust has puffed up and is golden.

Cool

Let the cheesecake cool to room temperature.

Chill

Cover the cheesecake with saran wrap and place it in the fridge to chill overnight.

Serve

These easy churro cheesecake bars combine creamy, tangy cream cheese with the sweet crunch of cinnamon-sugar coated churros. They’re a guaranteed crowd-pleaser!

Churro Cheesecake Bars

refrigerated crescent rolls ((2- 8 ounce packages))

cream cheese (softened (2 blocks))

white sugar

butter (melted)

chocolate syrup (I used Hershey's)

Preheat oven to 350˚F.

In a large mixing bowl,  combine the cream cheese, sugar, vanilla, and egg. Beat with a mixer or by hand until smooth and creamy.

Grease a 9x13&quot; baking dish and press the first roll of crescent rolls to cover the bottom and seal the seams. Spread the cream cheese mixture on, then cover with the second roll of crescent rolls.

Mix the cinnamon and sugar for the topping together. Then, brush the melted butter over the top and sprinkle the sugar mixture evenly to coat the top.

Bake for 25-30 minutes or until set. Remove from oven and drizzle with chocolate sauce if desired.

I made this for my parents birthday. It was a make again hit with everyone.

Churro cheesecake bars combine the best of two beloved desserts: cinnamon-sugar-coated churros and creamy, tangy cheesecake. How can you beat that?

granulated sugar, divided

(8 ounce) blocks cream cheese, softened

egg, room temperature

crescent roll dough

Preheat the oven to 350°F and grease a 9x13-inch baking pan.

In a small bowl, mix 1/2 cup sugar with the cinnamon for the topping. Sprinkle half in the prepared pan, then set aside.

In a large bowl, beat the softened cream cheese until smooth. Add the rest of the sugar, egg, and vanilla. Mix until creamy and well combined. Set aside.

Unroll one can of crescent dough and press the seams lightly to seal. Carefully transfer the sheet to the pan, pressing it gently into the cinnamon sugar.

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