Easy Churro Cheesecake Bars with Crescent Rolls
Buttery, creamy, and cinnamon-sweet, these Churro Cheesecake Bars combine flaky crescent dough with rich cheesecake filling. Easy to make, hard to resist — the perfect nostalgic treat to share with someone you love.
Equipment
- 9x13-inch baking dish
- Mixing Bowl
- Electric Mixer
Ingredients
Cinnamon Sugar
- 1/2 cup granulated sugar for cinnamon sugar coating
- 2 tbsp ground cinnamon
Cheesecake Filling
- 16 oz cream cheese softened
- 1/2 cup granulated sugar for filling
- 1 egg
- 1 tsp vanilla extract
- pinch of salt
Dough
- 2 cans Pillsbury crescent dinner rolls 8 oz each
Instructions
- In a small bowl, mix ½ cup sugar with 2 tablespoons cinnamon to create your churro sugar coating.
- In a separate bowl, beat softened cream cheese until smooth. Add ½ cup sugar, egg, vanilla, and a pinch of salt. Mix until smooth and glossy.
- Spray a 9×13-inch baking dish with nonstick spray. Sprinkle half the cinnamon sugar evenly across the bottom of the pan.
- Unroll one can of crescent dough, press seams together, and lay it over the cinnamon sugar in the pan.
- Spread the cream cheese mixture evenly over the bottom crust.
- Unroll the second can of crescent dough, seal seams, and place it over the filling layer.
- Sprinkle the remaining cinnamon sugar on top of the dough.
- Bake at 350°F (175°C) for 30 minutes, or until top is golden and slightly puffed. Cool completely before slicing into bars.
Notes
Drizzle with caramel or serve warm with vanilla ice cream for an extra indulgent touch. These bars taste even better the next day and freeze well.