Description
These churro cheesecake bars are a fabulous dessert, made with crescent roll dough and ready in under 30 minutes. Enjoy the perfect mix of cinnamon-sugar crunch and cheesecake creaminess.
Ingredients
Scale
- 2 cans (8 oz each) of crescent roll dough
- 16 oz cream cheese, softened
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4 cup unsalted butter, melted
- 2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 350° Fahrenheit and grease a 9×13-inch baking dish with butter or non-stick spray. Mix cinnamon and sugar in a small bowl and set aside.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, stretching it to cover the entire surface and sealing the seams. If your pan is too big for the crescent dough to cover it, cut pieces from additional dough to make sure the entire surface is covered.
- Sprinkle half of the cinnamon sugar mixture over the dough and drizzle with 2 tablespoons of melted butter.
- In a large bowl, beat the softened cream cheese, 1/2 cup of sugar, vanilla extract, and salt until smooth and creamy.
- Spread the cream cheese mixture evenly over the dough layer in the baking dish.
- Unroll the second can of crescent roll dough and place it over the cream cheese mixture, stretching it to cover the filling and cutting strips if necessary.
- Brush the top layer of dough with the melted butter, then evenly sprinkle the remaining cinnamon-sugar mixture over the entire surface.
- Bake for 25-30 minutes, or until golden brown and the center is set.
- Cool the bars in the pan for 30 minutes before cutting them into squares. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cooling Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 252
- Sugar: 18.4 g
- Sodium: 373.7 mg
- Fat: 17.5 g
- Carbohydrates: 22.2 g
- Fiber: 0.8 g
- Protein: 2.8 g
- Cholesterol: 48.3 mg