Churro Cheesecake Bars

Buttery crescent roll cheesecake bars layered with sweet cream cheese filling and topped with cinnamon sugar for that classic churro flavor.

By Manny Michael

50 minutes

Dessert

American

Ingredients

• 1/2 cup sugar (for cinnamon sugar)
• 1 tablespoon cinnamon
• 2 cans crescent rolls
• 2 (8 ounce) blocks cream cheese, softened
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• Melted butter, for brushing
• Cooking spray or oil, for greasing the pan

Instructions

1. Grease a 9x13 baking pan with cooking spray or oil.
2. In a bowl, mix 1/2 cup sugar with 1 tablespoon cinnamon.
3. Sprinkle about 2 tablespoons of the cinnamon sugar over the bottom of the greased pan.
4. Unroll the first can of crescent rolls and press it into the bottom of the pan, pinching the seams together to form one even layer.
5. In another bowl, beat softened cream cheese, 3/4 cup sugar, and vanilla extract with a hand mixer until smooth and creamy.
6. Spread the cream cheese mixture evenly over the first crescent layer.
7. Unroll the second can of crescent rolls and place it over the cream cheese layer, pinching seams together.
8. Brush melted butter over the top layer of crescent dough.
9. Sprinkle the remaining cinnamon sugar evenly over the top.
10. Bake or air fry at 350°F for 25 to 35 minutes, or until golden brown and cooked through.
11. Let cool on the counter for about 30 minutes.
12. Refrigerate for at least 1 to 2 hours so the cheesecake layer can set.
13. Cut into bars and serve.