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Easy Churro Cheesecake Bars with Crescent Roll Crust

Two stacked portions of creamy churro cheesecake bars topped generously with cinnamon sugar.
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You can make these Churro Cheesecake Bars; they are truly a tempting dessert delight! This recipe combines the cinnamon-sugar crunch of a churro with rich, creamy cheesecake, using simple crescent roll dough for the crust. It is a perfect party dessert that comes together fast.

Ingredients

Scale
  • 2 cans refrigerated crescent roll dough
  • 1 cup granulated sugar, divided
  • 2 teaspoons ground cinnamon, divided
  • 1/2 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for optional drizzle)
  • 1 to 2 tablespoons milk (for optional drizzle)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking pan.
  2. Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared pan to form the bottom crust.
  3. In a small bowl, mix 1/2 cup of the granulated sugar and 1 teaspoon of the cinnamon. Sprinkle this mixture evenly over the bottom crust layer.
  4. Pour the melted butter over the cinnamon-sugar layer and spread it out.
  5. Unroll the second can of crescent roll dough and place it over the butter layer. Pinch the seams together to create a solid top crust layer.
  6. In a medium bowl, beat the softened cream cheese with the remaining 1/2 cup granulated sugar until smooth. Beat in the egg and vanilla extract until just combined. Do not overmix.
  7. Spread the cheesecake filling evenly over the second crescent roll layer.
  8. In a small bowl, mix the remaining 1/2 cup granulated sugar and 1 teaspoon of cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the cheesecake layer.
  9. Bake for 35 to 40 minutes, or until the edges are golden brown and the center is mostly set.
  10. Let the bars cool completely in the pan on a wire rack. For the best texture, chill the bars in the refrigerator for at least 2 hours before cutting.
  11. If using the drizzle, whisk together the powdered sugar and milk until smooth. Drizzle over the chilled bars before serving.
  12. Cut into squares and serve your easy cheesecake bars.

Notes

  • Using crescent roll dough makes this a simple baked dessert that avoids the fuss of a traditional graham cracker crust.
  • Chilling the bars is important; this helps the creamy cheesecake filling set up properly for clean cuts.
  • If you want a richer cinnamon flavor, increase the cinnamon in the topping to 1 1/2 teaspoons.

Nutrition

Find it online: https://yumdrizzle.com/churro-cheesecake-bars-recipe-easy/