Churro and cheesecake team up to create the ultimate dessert! Imagine the crispy goodness of a churro meeting the creamy delight of cheesecake – it’s a match made in dessert heaven. And guess what? We’ve got a clever shortcut for the crust using crescent roll dough!
Here’s what you need:
Churro Cheesecake Bars
Servings 16
Ingredients
#### Cheesecake Filling:
- 16 ounces cream cheese softened
- 2/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/3 cup sour cream at room temperature
- 3 tablespoons heavy cream
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
#### Cinnamon Sugar:
- 3/4 cup granulated sugar
- 2 tablespoons cinnamon powder
#### For Assembly:
- 2 sheets Pillsbury Crescent Roll
- 1/4 to 1/3 cup unsalted butter melted
Instructions
#### Making the Cheesecake Filling:
- In a mixing bowl, combine cream cheese and sugar until creamy.
- Add eggs, flour, sour cream, heavy cream, vanilla extract, and salt. Mix until smooth.
- Tap the bowl to remove air bubbles.
#### Making the Cinnamon Sugar:
- Mix white sugar and cinnamon in a bowl. Set aside.
#### Assembly and Baking:
- Preheat oven to 325°F.
- Brush melted butter generously on a 9×16 baking tray.
- Sprinkle half of the cinnamon sugar evenly on the bottom.
- Lay one sheet of crescent roll dough to cover the bottom.
- Pour cheesecake filling evenly over the dough.
- Place the second crescent roll dough sheet over the filling.
- Brush the top with melted butter and sprinkle with cinnamon sugar.
- Bake for 30 minutes.
- Let it cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Cut into squares and serve with whipped cream or a drizzle of dulce de leche on top!