Description
Delight in these Churro Cheesecake Bars featuring layers of flaky crescent dough and creamy cheesecake filling, topped with a buttery cinnamon-sugar crust. Perfectly baked to golden perfection, they combine the classic flavors of churros and rich cheesecake into a convenient bar dessert ideal for sharing.
Ingredients
Scale
For the Cinnamon-Sugar Topping
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
For the Dough
- Two 8-oz packages refrigerated crescent roll dough or sheets
- 3 tablespoons unsalted butter, melted and cooled slightly
For the Cheesecake Filling
- 16 oz full fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Prepare bottom dough layer: Unroll one tube of crescent dough and press the seams together gently to seal. Press the dough evenly into the bottom of the prepared baking pan, forming a solid base.
- Make cheesecake filling: In a mixing bowl, beat the softened cream cheese, ¾ cup granulated sugar, egg, and vanilla extract until you achieve a smooth, creamy mixture without lumps.
- Add filling to dough: Pour the cheesecake mixture evenly over the dough layer in the pan, spreading gently if needed.
- Prepare top dough layer: Unroll the second tube of crescent dough, pressing the seams to seal, and carefully place it over the cheesecake filling, covering it fully.
- Apply butter and topping: Brush the melted, cooled butter evenly over the top dough. Then sprinkle the cinnamon-sugar mixture (1 tablespoon cinnamon mixed with ½ cup sugar) over the buttered dough, covering generously for that classic churro flavor.
- Bake: Place the pan in the preheated oven and bake for 26-30 minutes, or until the top is golden brown and puffed, indicating the cheesecake is set and the dough cooked through.
- Cool and chill: Remove from the oven and allow the bars to cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before slicing and serving to ensure proper firmness and best flavor.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Press crescent dough seams firmly to prevent gaps and leaking of the cheesecake layer.
- Chilling the bars after baking is essential for clean slicing and ideal texture.
- You can substitute the crescent dough with puff pastry for a different texture, but baking time may vary slightly.
- Serve chilled or at room temperature for best taste.
