Churro Cheesecake
Delicious Churro Cheesecake bars with a crispy crescent roll crust and a creamy filling, perfect for dessert.
Equipment
- 9x13 baking pan
- mixing bowl
- electric mixer
Ingredients
Cinnamon sugar
- 1 tablespoon ground cinnamon
- 0.5 cup granulated sugar
Cheesecake bars
- 2 8-oz packages refrigerated crescent roll dough
- 16 oz full fat cream cheese softened
- 0.75 cup granulated sugar
- 1 large egg
- 1.5 teaspoons vanilla extract
- 3 tablespoons unsalted butter melted and cooled slightly
- optional toppings Dulce de leche, chocolate sauce, honey, vanilla ice cream, fresh strawberries
Instructions
Cinnamon sugar
- Combine cinnamon and sugar. Set aside.
Cheesecake bars
- Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9x13 baking pan and sprinkle 1-2 tablespoons cinnamon sugar in the bottom.
- Open one tube of crescent rolls. Unroll the dough and press the seams together to form one rectangular piece. Place into the bottom of the prepared 9x13 baking pan, it should cover the whole bottom.
- Combine cream cheese, sugar, egg, and vanilla, beating until smooth and well combined. Pour the cream cheese mixture over the crust and spread into an even layer.
- Using the second tube of crescent roll dough, unroll and press the seams together and place it over the cream cheese layer. It should cover the cream cheese completely.
- Pour melted butter over the top and spread it into an even layer. Sprinkle with remaining cinnamon sugar.
- Bake for 26-30 minutes, until the crescent dough has puffed and is golden brown. Place on a wire rack to cool completely, then transfer to the fridge until chilled. Once chilled, cut and serve.
Nutrition
Serving: 1barCalories: 284kcalCarbohydrates: 29gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 315mgPotassium: 45mgFiber: 1gSugar: 20gVitamin A: 463IUVitamin C: 1mgCalcium: 35mgIron: 1mg
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