Churro Cheesecake Bars

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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

Prep Time 1 hour
Cook Time 1 hour
Course Dessert
Servings 16


#### 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


#### 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!

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