Introduction

Churro Cheesecake Bars are a delightful fusion of creamy cheesecake and cinnamon sugar-coated crescent dough layers. This easy-to-make dessert combines the best of both worlds for a treat that’s perfect for any occasion.

A close-up view of three stacked square layered pastries, each with three visible layers: the top and bottom layers are golden brown, crisp, and dusted generously with cinnamon and sugar, while the middle layer is creamy and white, appearing soft and smooth. The top pastry has caramel sauce dripping down the side adding a glossy texture. The pastries are placed on a white marbled surface, with a small caramel pool near the base, highlighting the sweet and rich elements of the treat. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon ground cinnamon
½ cup granulated sugar
Two 8-ounce packages refrigerated crescent roll dough or sheets
16 ounces full-fat cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled

Instructions

Step 1: In a small bowl, mix the ground cinnamon and ½ cup granulated sugar until well combined. Set this cinnamon sugar mixture aside.
Step 2: Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease a 9×13-inch baking pan and sprinkle 1–2 tablespoons of the cinnamon sugar evenly on the bottom of the pan.
Step 3: Open one tube of crescent roll dough. Unroll it carefully and press the seams together to form a single rectangular sheet. Place this sheet into the prepared pan, pressing it to cover the bottom completely.
Step 4: In a mixing bowl, beat the softened cream cheese, ¾ cup granulated sugar, egg, and vanilla extract together until smooth and creamy. Pour this cheesecake filling over the crescent dough base, spreading it evenly.
Step 5: Open the second tube of crescent roll dough, seal the seams to form a single sheet, and gently place it over the cheesecake filling to create the top layer.
Step 6: Pour the melted butter over the top layer and spread it evenly using a spoon or pastry brush. Then, generously sprinkle the remaining cinnamon sugar over the buttered dough.
Step 7: Bake in the preheated oven for 26–30 minutes, or until the crescent dough is puffed and golden brown. Remove the pan from the oven and allow it to cool on a wire rack.
Step 8: Once the bars have cooled to room temperature, refrigerate them for at least 3 hours to set. Slice into bars before serving.

Tips & Variations

Make sure the cream cheese is fully softened to achieve a smooth, lump-free filling.
Press the seams of the crescent dough tightly to prevent gaps and leaks during baking.
Serve with fresh berries or a drizzle of caramel sauce for an extra special touch.

Storage

Store any leftover churro cheesecake bars in an airtight container in the refrigerator for up to 4 days. To enjoy them warm, microwave individual bars for about 10 seconds. These bars can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of three square dessert layers stacked on top of each other, each piece showing three layers: a top and bottom layer of golden-brown, cinnamon-sugar coated pastry with a slightly crispy texture, and a thick middle layer of smooth, creamy white filling, with some caramel sauce dripping down the sides and pooling at the base of the stack. The cinnamon sugar gives a speckled, textured look on the pastry layers, and the creamy middle layer contrasts softly with the warm tones of the outside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pie crust instead of crescent rolls?

While pie crust could work, crescent roll dough provides a light, flaky texture that complements the creamy cheesecake filling perfectly. Using pie crust may result in a denser bar.

Do I need to use full-fat cream cheese?

Full-fat cream cheese is recommended for the creamiest texture and best flavor. Low-fat versions may affect the consistency and richness of the cheesecake filling.