Description
Delicious churro cheesecake bars that combine the best of creamy cheesecake and crunchy churros.
Ingredients
Scale
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 8 ounces cream cheese (softened)
- 1/2 cup reserved sugar mixture (from combining sugar and cinnamon)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tubes crescent roll dough
- 1/4 cup unsalted butter (melted)
- To taste powdered sugar
- To taste caramel sauce
- To taste whipped cream
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the granulated sugar with ground cinnamon in a small bowl and set aside 1/2 cup of the mixture.
- Prepare the filling by beating the softened cream cheese with an electric mixer until fluffy, then adding the sugar mixture, egg, and vanilla extract until smooth.
- Roll out one tube of crescent roll dough and press it into the bottom of a 9×13-inch baking pan.
- Spread the cream cheese filling evenly over the dough layer.
- Top with the second tube of dough, sealing edges and brushing melted butter over the top.
- Sprinkle the reserved cinnamon sugar mixture over the buttered dough.
- Bake for 25-30 minutes until golden brown and filling is set.
- Cool completely before slicing into squares and serving with powdered sugar, caramel sauce, and whipped cream.
Notes
Make ahead the filling and refrigerate for up to 2 days. Use an air fryer for quicker cooking at 330°F (165°C) for about 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg