Churro Cheesecake Bars

5 from 252 votes

Churro Cheesecake Bars

Pairing two dessert favorites in one, our churro cheesecake bars use a simple shortcut for a 30-minute twist on a Mexican treat!

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

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 added.

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