Description
Easy churro cheesecake bars with a creamy filling and cinnamon sugar crust. A perfect dessert for gatherings.
Ingredients
- For the crust and topping: 2 cans refrigerated crescent dough sheets, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon
- For the cheesecake filling: 16 ounces cream cheese softened, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla flavoring
- For finishing: 2 tablespoons melted butter
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 9 by 13 inch baking dish.
- In a small bowl, mix 1/2 cup sugar with cinnamon. Set this mixture aside.
- Roll out one sheet of crescent dough. Press it evenly into the bottom of the prepared dish, sealing any seams.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla flavoring. Mix until fully combined.
- Spread the cheesecake filling evenly over the bottom dough layer.
- Place the second sheet of crescent dough on top. Gently stretch it to cover the filling.
- Brush the top with melted butter. Sprinkle generously with the cinnamon sugar mixture.
- Bake for 30 minutes, or until the top is golden and the center is set.
- Remove from the oven. Let the bars cool completely at room temperature. Refrigerate for at least 2 hours before slicing.
- Cut into bars. Serve chilled or slightly softened.
Notes
- For clean slices, chill thoroughly and use a sharp knife wiped clean between cuts.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American