Churro Cheesecake Bars
Indulge in heavenly Churro Cheesecake Bars—a perfect blend of creamy cheesecake and cinnamon-sugar crunch. Easy, delicious, and irresistible!
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Hand mixer or whisk
- Measuring Cups and Spoons
- Spatula
- Sharp knife for slicing
- Parchment paper (optional, for easy removal)
Ingredients
For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Churro Layers:
- 2 cans 8 oz each crescent dough sheets
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Optional Toppings:
- Caramel sauce whipped cream, fresh berries, or powdered sugar
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
- Make the Filling: In a bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla; mix until creamy. Set aside.
- Assemble Layers: Unroll one can of crescent dough and press it into the bottom of the dish. Spread the cheesecake filling evenly over the dough. Top with the second can of crescent dough.
- Add Topping: Brush melted butter over the top layer. Mix sugar and cinnamon, then sprinkle generously over the butter.
- Bake: Bake for 25-30 minutes, or until golden brown. Let cool for 20 minutes before slicing.
- Serve: Cut into bars and add optional toppings like caramel sauce or whipped cream.
Notes
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Variations: Add chocolate chips, nuts, or fruit swirls for a unique twist.
- Pro Tip: For clean slices, chill the bars before cutting and use a sharp knife.