Churro Cheesecake Bars (Print Version)
# Ingredients:
→ Cinnamon Sugar
01 -
1 tablespoon ground cinnamon
02 -
½ cup granulated sugar
→ Cheesecake Bars
03 -
Two 8-oz packages refrigerated crescent roll dough or sheets
04 -
16 oz full fat cream cheese, softened
05 -
¾ cup granulated sugar
06 -
1 large egg
07 -
1½ teaspoons vanilla extract
08 -
3 tablespoons unsalted butter, melted and cooled slightly
# Instructions:
01 -
Combine cinnamon and sugar in a small bowl. Set aside.
02 -
Preheat oven to 350°F with a rack in the middle position. Grease a 9×13 baking pan and sprinkle 1-2 tablespoons of the cinnamon sugar mixture across the bottom.
03 -
Open one tube of crescent rolls. Unroll the dough and press the seams together to form one rectangular piece. Place into the bottom of the prepared baking pan, ensuring it covers the entire bottom surface.
04 -
In a mixing bowl, combine cream cheese, sugar, egg, and vanilla, beating until smooth and well combined. Pour the cream cheese mixture over the crust and spread into an even layer.
05 -
Using the second tube of crescent roll dough, unroll and press the seams together just like the first one. Place it over the cream cheese layer, ensuring it completely covers the filling.
06 -
Pour melted butter over the top layer and spread it evenly using the back of a spoon. Sprinkle with remaining cinnamon sugar mixture.
07 -
Bake for 26-30 minutes, until the crescent dough has puffed up and turned golden brown. Place on a wire rack to cool completely, then transfer to the refrigerator until chilled. Once chilled, cut into bars and serve.
# Notes:
01 -
Optional toppings can include caramel sauce, chocolate drizzle, or whipped cream.
02 -
Store leftovers covered in the refrigerator for up to 3 days.