Description
Creamy churro cheesecake bars with cinnamon sugar layers. An easy summer dessert perfect for sharing and make-ahead treats.
Ingredients
- 2 cans refrigerated crescent dough sheets
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 stick unsalted butter, melted
- 16 ounces cream cheese, softened
- 3 large eggs
- 3/4 cup granulated sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking dish.
- In a small bowl, mix 1 cup sugar with the cinnamon until evenly combined.
- Unroll one can of crescent dough and press it evenly into the bottom of the prepared dish, sealing any seams.
- In a large bowl, beat the cream cheese, eggs, and 3/4 cup sugar until smooth and creamy with no lumps.
- Spread the cheesecake mixture evenly over the bottom dough layer.
- Unroll the second can of dough and gently place it over the cheesecake layer, pressing lightly to fit.
- Pour the melted butter evenly over the top dough layer.
- Sprinkle the cinnamon sugar mixture evenly across the surface.
- Bake for 30 to 35 minutes until the top is golden brown and the center is set with a slight jiggle.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing into bars.
Notes
- For clean slices, chill thoroughly and use a sharp knife wiped clean between cuts.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American