Churro Cheesecake Bars

A hand picking up a churro cheesecake bar off of a pile.

3.75 from 16 ratings

Prep Time: 10

Cook Time: 27

Cooling Time: 1

Total Time: 1 37

Servings: 12 bars

Author: Bailey

Churro cheesecake bars are a family favorite. Two layers of crescent rolls, a quick cheesecake layer, and cinnamon sugar make this the perfect make ahead dessert!

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Ingredients

2 cans Pillsbury crescent rolls

For The Cinnamon Sugar

½ cup granulated sugar
1 ½ Tablespoons cinnamon ground

For The Cheesecake Filling

2 8 ounce packages cream cheese softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 egg

Instructions

Preheat oven to 350°F. Grease a 9x13" baking dish. Set aside.
Combine sugar and cinnamon for the cinnamon sugar.
Using a stand mixer or hand mixer, beat cream cheese until fluffy, about 30 seconds. Add sugar, vanilla, and egg.
Open crescent rolls. Using a rolling pin, flatten the dough into a uniform sheet. Repeat for both cans of dough.

To Assemble:

Sprinkle ¼ cup of prepared cinnamon sugar into greased baking dish. Lay the first sheet of crescent dough over cinnamon sugar.
Spread cheesecake layer evenly over dough. Top with the remaining layer of crescent dough, and sprinkle with remaining cinnamon sugar.
Bake for 27 to 30 minutes, or until crescent rolls are golden brown. Allow to cool completely before cutting into bars.

Notes

For the cheesecake layer, room temperature cream cheese makes it easier to whip.

When flatting the crescent roll dough, it doesn't have to be perfect. It will rise, so it's forgiving. Just do your best to make it a uniform sheet, and work quickly to keep it from becoming dense.

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