Churro Cheesecake Bars

5 from 255 votes

Churro Cheesecake Bars

Churro Cheesecake Bars are easy 9x13 dessert bars with flaky crescent layers, a creamy cheesecake filling, and cinnamon sugar churro flavor.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

9x13 baking dish

Ingredients

Cinnamon Sugar Mixture

½ cup sugar
2 tablespoons cinnamon

Filling

2 (8-ounce) packages cream cheese, softened
½ cup sugar
1 egg
1 teaspoon vanilla extract

Crust

2 (8-ounce) cans refrigerated Pillsbury crescent dough sheets

Instructions

Preheat the oven to 350°F.
Combine ½ cup sugar and 2 tablespoons cinnamon in a small bowl. Set aside.
Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
Spray a 9x13 inch pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
Unroll the dough and carefully lift it into the pan on top of the cinnamon sugar. Trim an inch or so off each of the sides so the crescent dough fits better.
Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough trimming the long sides an inch or so and place it on top of the filling.
Sprinkle the remaining cinnamon sugar on top of the dough. Bake for about 30 minutes or until light brown.

Video

Notes

Recipe Tips.

If you can't find the crescent dough sheets, use crescent roll dough; just be sure to pinch the seams together so it resembles one complete sheet.
To combine a smooth filling, use room-temperature eggs and cream cheese.
Stick with cinnamon and sugar for the signature churro taste, but other warm spices can be added.
Make sure cream cheese is fully softened for a smooth filling with no lumps.
Let bars cool completely before cutting for clean slices.
Chill before serving if you prefer a firmer cheesecake texture.
Store leftovers covered in the fridge for up to 4 days.

Store. Once the churro bars have cooled, cover and store in the fridge for up to 3 days, or wrap tightly and freeze for up to 3 months. Thaw in the fridge.

Nutrition