Description
Creamy cheesecake bars wrapped in flaky crescent dough and topped with cinnamon sugar for a churro-inspired dessert that’s easy to make and perfect for sharing.
Ingredients
- Cinnamon Sugar:
- 1 tablespoon ground cinnamon
- 1/2 cup granulated sugar
- Cheesecake Bars:
- Two 8-oz packages refrigerated crescent roll dough or crescent sheets
- 16 oz full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. Sprinkle 1–2 tablespoons of cinnamon sugar on the bottom of the pan.
- Unroll one tube of crescent dough, press seams together, and lay across the bottom of the pan.
- In a bowl, beat cream cheese, 3/4 cup sugar, egg, and vanilla extract until smooth.
- Spread cream cheese mixture evenly over the dough.
- Unroll second tube of dough, press seams, and place gently over cream cheese layer.
- Pour melted butter over the top and spread evenly.
- Sprinkle remaining cinnamon sugar generously over the buttered dough.
- Bake for 26–30 minutes, until top is puffed and golden brown.
- Cool completely, then chill for at least 2 hours before slicing and serving.
Notes
- Keep dough cold before use for easier handling.
- Use reduced-fat cream cheese for a lighter version, but expect softer texture.
- Add dulce de leche between layers for extra richness.
- Chill thoroughly before slicing for clean cuts.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
