Layers of flaky crescent rolls surround a creamy cheesecake filling topped with a crispy cinnamon sugar coating. This easy dessert tastes like two treats in one: a delicious rich and creamy cheesecake and a crispy cinnamon churro!
PREP TIME 10 minutesminutes
COOK TIME 25 minutesminutes
TOTAL TIME 35 minutesminutes
YIELD 12servings
Ingredients
For the Cheesecake Bars
1tbspbuttersoftened
2(8 oz) cans of refrigerated crescent roll doughlike Pillsbury
2(8 oz) packages of cream cheesesoftened
1cupsugar
1tspvanilla
For the Cinnamon Churro Topping
6tbspbutter
1/4cupsugar
1tspcinnamon
Instructions
Preheat the oven to 350°F. Rub the softened butter around the inside of a 9x13-inch baking pan.
Gently roll one can of crescent roll dough along the bottom of the baking dish. You can gently pat the seams together to form the bottom crust but don't press the dough into the bottom of the pan too firmly.
In a large mixing bowl, add the cream cheese, sugar, and vanilla. Beat them together with a hand mixer until smooth. Spread the cheesecake filling over the layer of crescent roll dough. It helps to drop it in several big spoonfuls over the top of the dough first and then spread it out.
Carefully roll the second can of crescent roll dough over the top of the cream cheese layer. Do not press the dough into the cream cheese, just place it gently so it covers as much as the surface as possible.
Melt the butter in the microwave on HIGH. Pour over the prepared bars and gently spread it out with a knife so the entire surface is covered.
In a small mixing bowl, combine the remaining sugar and cinnamon. Sprinkle the cinnamon-sugar mix evenly over the top of the bars.
Bake the churro cheesecake bars for 25 - 30 minutes or until the top is golden brown and the sugar has crystalized a bit.
Let cool completely before serving. Bars should be stored in the refrigerator or the cheesecake filling will spoil.
Recipe Notes
Be sure to see the article above for a dozen easy flavor variations to make with this delicious recipe.