Description
Experience the delightful blend of creamy cheesecake and cinnamon-sugar topped crescents.
Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon
Instructions
- Begin by preheating your oven to 350°F (175°C). This is a crucial step in achieving that perfect golden crust on your bars. While the oven heats, spray your 9×13-inch baking dish with cooking spray, lining it with parchment paper for easy release. Ensure that the parchment overhangs slightly on the sides; this will be your handle to lift the bars out later without fuss.
- Once your baking dish is ready, unroll the first can of crescent dough directly into the dish. Use your fingers to gently stretch and press the dough, ensuring it covers the bottom completely. Take care to pinch any perforations closed; this ensures that your creamy filling doesn’t leak out during baking.
- In a mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it reaches a smooth consistency, which should take about two minutes. Make sure to scrape down the sides of the bowl to incorporate all the cream cheese evenly. Add 3/4 cup granulated sugar and the vanilla extract, continuing to mix for an additional minute until the mixture becomes light and fluffy. The texture should be creamy with no lumps, so take your time with this step!
- Using a spoon, drop dollops of your cheesecake filling over the base layer of dough. With an offset spatula, gently spread the filling evenly across the dough, leaving about a 1/4 inch border around the edges to prevent any overflow during baking. This border is key to maintaining neat layers in your bars.
- Unroll the second can of crescent dough onto a clean work surface. Carefully peel it off and transfer it over the cheesecake filling layer. Gently stretch it to ensure complete coverage. Press the edges lightly with your fingers to help it adhere to the base layer.
- Brush the top layer of dough generously with the melted butter, ensuring it’s evenly coated. In a small bowl, mix the remaining 1/4 cup of sugar with the cinnamon until well combined. Sprinkle this mixture generously over the buttery surface, creating that irresistible churro-like topping.
- Place the dish in the preheated oven and bake for 28-32 minutes. Your Cinnamon Churro Cheesecake Bars should turn golden brown on top, and a gentle jiggle in the middle will indicate they are ready. After baking, allow the bars to cool in the pan on a wire rack for about an hour. This cooling period is important to set the filling.
- Once your bars have cooled, transfer them to the refrigerator to chill for at least 2 hours, or preferably overnight. This chilling time allows the flavors to meld beautifully and helps them slice cleanly into squares. After chilling, lift the bars out using the parchment overhang and cut into squares. Serve and enjoy!
Notes
For extra flavor, consider adding a splash of lemon juice or zest to the cheesecake mix. Store the bars in an airtight container, and they can last in the refrigerator for up to a week (if they last that long!).
- Prep Time: 15 minutes
- Cook Time: 28-32 minutes
- Category: Dessert
Nutrition
- Calories: 180 kcal
- Sodium: 150 mg
- Protein: 2.5 g