Description
Cinnamon Churro Cheesecake Bars are layered with flaky crescent dough, creamy cheesecake filling, and a sweet cinnamon-sugar topping. Perfect for any occasion!
Ingredients
Scale
Cinnamon Sugar Mixture:
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
Cheesecake Filling:
- 2 (8 oz.) cream cheese packages, softened
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Crust:
- 2 (8 oz.) cans Pillsbury crescent dinner rolls
Instructions
- Preheat the Oven: Preheat to 350°F and spray a 9×13-inch baking pan with non-stick spray.
- Make Cinnamon Sugar Mixture: Combine sugar and cinnamon in a bowl. Set aside.
- Prepare Cheesecake Filling: Beat softened cream cheese, sugar, egg, and vanilla extract until smooth.
- Prepare Bottom Layer: Roll out one can of crescent dough, seal seams, and press into the pan. Sprinkle half the cinnamon sugar mixture on top.
- Add Cheesecake Filling: Spread the cream cheese mixture evenly over the dough.
- Add Top Layer: Roll out the second can of dough, seal seams, and place over the filling. Sprinkle the remaining cinnamon sugar on top.
- Bake: Bake for 30 minutes or until the top is golden brown.
- Cool and Chill: Let the bars cool to room temperature, then refrigerate for 1 hour before slicing and serving.
Notes
- Let the cream cheese soften at room temperature for a smoother filling.
- Be sure to pinch the seams of the crescent dough tightly.
- Store bars in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg