CINNAMON CHURRO CHEESECAKE BARS
These Cinnamon Churro Cheesecake Bars feature layers of flaky cinnamon-sugar pastry and creamy cheesecake filling. They’re baked to golden perfection and perfect for parties, holidays, or anytime you crave a sweet and spiced treat.
Ingredients
- 2 cans 8 oz each refrigerated crescent roll dough
- 2 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar divided
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- 1 tablespoon ground cinnamon
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Layer Crescent Dough:
- Unroll one can of crescent dough and press into the bottom of the dish. Seal any seams.
Make Cheesecake Filling:
- In a bowl, beat softened cream cheese, ½ cup sugar, and vanilla extract until smooth and creamy.
Assemble Bars:
- Spread cheesecake filling evenly over the dough layer. Top with the second can of crescent dough, gently stretching to cover the filling.
Add Cinnamon Topping:
- In a small bowl, mix remaining ½ cup sugar with cinnamon. Pour melted butter over the top dough layer, then sprinkle evenly with cinnamon-sugar mixture.
Bake:
- Bake for 30–35 minutes until the top is golden and puffed. Cool to room temperature.
Chill and Slice:
- Refrigerate for at least 1 hour before slicing into bars for clean edges.
Notes
- Make Ahead: Can be made a day in advance; refrigerate until ready to serve.
- Serving Tip: Delicious served cold or slightly warmed. Try with a drizzle of caramel or chocolate sauce.
- Crust Options: Swap crescent dough with puff pastry for a flakier texture.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze individually wrapped bars for up to 1 month. Thaw in fridge before serving.