Description
These churro cheesecake bars combine the warm, cinnamon-sugar flavor of churros with creamy cheesecake in an easy-to-make dessert bar. Using crescent dough sheets for the crust keeps prep quick and hassle-free, while each bite delivers gooey, spiced, tangy sweetness.
Ingredients
- 1/2 cup sugar (for cinnamon sugar)
- 2 tbsp cinnamon
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar (for filling)
- 1 egg
- 1 tsp vanilla extract
- 2 (8-ounce) cans refrigerated Pillsbury crescent dough sheets
Instructions
- Preheat oven to 350°F (175°C).
- Mix 1/2 cup sugar and 2 tbsp cinnamon in a small bowl for the cinnamon sugar mixture.
- In a separate bowl, beat cream cheese until smooth. Add 1/2 cup sugar, egg, and vanilla, and beat until creamy.
- Spray a 9×13 inch baking dish with non-stick spray. Sprinkle half of the cinnamon sugar evenly in the bottom of the pan.
- Unroll and place one sheet of crescent dough over the cinnamon sugar. Trim edges if needed.
- Spread the cream cheese mixture evenly over the dough layer.
- Top with the second crescent dough sheet, pressing lightly to fit.
- Sprinkle the remaining cinnamon sugar mixture evenly on top.
- Bake for 30 minutes until golden brown. Let cool completely before slicing into bars.
Notes
- Add nutmeg or allspice to cinnamon sugar for extra warmth.
- Mix in a tablespoon of sour cream to the filling for richer cheesecake flavor.
- Top with caramel, chocolate drizzle, or whipped cream for extra decadence.
- Freeze wrapped bars for up to 3 months; thaw overnight before serving.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 21g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg
