Churro Cheesecake Bars

 

Yum — Churro Cheesecake Bars are a heavenly mix of crispy cinnamon-sugar churros and creamy cheesecake filling! 😍✨
Here’s the full easy recipe 👇

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🧁 Ingredients

For the crust and topping:

• 2 cans (8 oz each) refrigerated crescent roll dough
• ½ cup (1 stick) unsalted butter, melted
• ½ cup granulated sugar
• 2 tbsp ground cinnamon

For the cheesecake filling:

• 16 oz (2 packages) cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg

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🍰 Instructions

1. Preheat the oven:
   Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

2. Mix cinnamon sugar:
   In a small bowl, combine the ½ cup sugar and 2 tbsp cinnamon. Set aside.

3. Prepare bottom layer:
   Unroll one can of crescent dough and press it into the bottom of the pan, sealing the seams.
   Sprinkle lightly with a few teaspoons of the cinnamon sugar mixture.

4. Make the cheesecake layer:
   In a medium bowl, beat together cream cheese, ¾ cup sugar, vanilla, and egg until smooth and creamy.
   Spread evenly over the dough layer.

5. Top layer:
   Unroll the second can of crescent dough and place it gently over the cream cheese filling.
   Pour the melted butter evenly over the top, then sprinkle the rest of the cinnamon sugar mixture all over.

6. Bake:
   Bake for 30–35 minutes, until the top is golden brown and slightly crisp.

7. Cool and chill:
   Let it cool to room temperature, then refrigerate for at least 1 hour before slicing into bars.
   (They taste even better cold!)

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💡 Tips

• For a twist, drizzle with caramel sauce or chocolate syrup before serving.
• If you like it less sweet, reduce the cinnamon sugar topping slightly.
• These keep well in the fridge for up to 4 days — just cover tightly.

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Would you like me to give you a no-bake version too (for when you don’t want to turn on the oven)?