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Churro Cheesecake Bars

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Churro cheesecake bars combine flaky crescent dough with a creamy cheesecake filling, layered and dusted with cinnamon sugar for a fun, indulgent dessert inspired by classic churros.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 15 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 cup granulated sugar, divided

2 teaspoons ground cinnamon

16 oz (2 blocks) cream cheese, softened

1 large egg, at room temperature

1 teaspoon vanilla extract

2 cans (8 oz each) Pillsbury crescent dough sheets

Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray or grease with butter.
  2. In a small bowl, mix ½ cup sugar and cinnamon. Set aside.
  3. In a large bowl, beat softened cream cheese until smooth. Add the remaining ½ cup sugar, egg, vanilla extract, and a pinch of salt. Blend until creamy.
  4. Sprinkle half the cinnamon-sugar mixture evenly over the greased pan bottom.
  5. Unroll the first can of crescent dough, pinch seams to seal, and place over the sugar layer in the pan.
  6. Spread the cream cheese mixture evenly over the dough.
  7. Unroll and seal the second can of crescent dough, then place on top of the cheesecake layer.
  8. Sprinkle the remaining cinnamon-sugar mixture over the top dough layer.
  9. Bake for about 30 minutes, until lightly golden and set.
  10. Let cool completely, then refrigerate for at least 1 hour before slicing and serving.

Notes

  • Best served chilled, but can be microwaved briefly for a warm treat.
  • Drizzle caramel, chocolate, or dulce de leche on top after baking for added indulgence.
  • Can be frozen for up to 3 months—layer bars between parchment in an airtight container.
  • Mini versions can be made using muffin tins for individual servings.

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