Description
Irresistible Cinnamon Churro Cheesecake Bars combine crispy cinnamon-sugar coating with creamy cheesecake filling between flaky crescent roll layers. Ready in 45 minutes plus chilling time.
Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray, then line with parchment paper, leaving overhang for easy removal.
- Unroll the first can of crescent dough directly into your prepared pan. Gently stretch and press to cover the bottom completely, pinching any perforations closed.
- Beat softened cream cheese with an electric mixer on medium speed until completely smooth (about 2 minutes). Scrape down sides, add 3/4 cup sugar and vanilla, then beat another minute until fluffy.
- Drop spoonfuls of cream cheese mixture over the dough base, then use an offset spatula to spread evenly. Leave a tiny border (about 1/4 inch) around edges to prevent overflow.
- Carefully unroll the second dough can onto a clean surface. Gently transfer over the filling, stretching slightly to cover. Press edges lightly to connect with bottom layer.
- Brush melted butter evenly over top dough. Mix remaining 1/4 cup sugar with cinnamon in a small bowl until uniform in color. Sprinkle the entire mixture over buttered surface.
- Bake 28-32 minutes until top is deep golden brown and center barely jiggles when shaken.
- Cool completely in pan on a wire rack (about 1 hour). Then refrigerate at least 2 hours or overnight before cutting into squares.
Notes
- Always use room temperature cream cheese to prevent lumpy filling
- Bake until DEEP golden brown, not just lightly golden, to avoid soggy bars
- Cool completely before refrigerating to prevent condensation
- Use a sharp knife dipped in hot water and wiped clean between cuts for perfect squares
- Can be made up to 3 days ahead and stored covered in refrigerator
- Freeze individual bars wrapped in plastic for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bar (1/24 of recipe)
- Calories: 165
- Sugar: 9g
- Sodium: 185mg
- Fat: 11g
- Saturated Fat: 6.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 32mg