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Easy Churro Cheesecake Bars with Crescent Roll Crust

A hand holds a square slice of churro cheesecake topped with sparkling cinnamon sugar.
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Make this easy Churro Cheesecake using crescent roll dough for a flaky crust. These bars feature a creamy cinnamon cream cheese filling and a sweet cinnamon-sugar topping, perfect for parties.

Ingredients

Scale
  • 1 package (8 ounces) refrigerated crescent roll dough
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking pan.
  2. Unroll the crescent roll dough and press it into the bottom of the prepared pan to form the crust.
  3. In a small bowl, mix the first 1/2 cup of granulated sugar and 1 tablespoon of cinnamon. Sprinkle this mixture evenly over the crescent roll crust.
  4. In a medium bowl, beat the softened cream cheese until smooth. Add the next 1/2 cup of sugar, the egg, and vanilla extract. Beat until the filling is creamy and well combined.
  5. Spread the cream cheese filling evenly over the cinnamon-sugar crust layer.
  6. In a separate small bowl, mix the remaining 1/4 cup of sugar and 1 teaspoon of cinnamon for the topping. Sprinkle this mixture over the cheesecake filling.
  7. Bake for 25 to 30 minutes, or until the center is mostly set and the topping is lightly golden.
  8. Let the bars cool completely in the pan on a wire rack before cutting them into squares.

Notes

  • For a richer flavor, you can add a swirl of dulce de leche into the cheesecake filling before baking.
  • If you prefer a crispier crust, you can lightly pre-bake the bottom crust for 5 minutes before adding the cinnamon sugar layer.
  • These bars taste great served chilled or at room temperature.

Nutrition

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