Churro Cheesecake Bars

Dalya Rubin

Indulge in the perfect combination of cinnamon, sugar, and creamy cheesecake with these easy and delicious Churro Cheesecake Bars. The flaky crescent roll dough is filled with a sweet and tangy cheesecake mixture. Cinnamon sugar is sprinkled in between, and on top, making every bite SO TASTY!

5 from 2 votes

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American, Mexican

Servings Bars

Calories 266 kcal

Equipment

Blender

Ingredients

2 8-ounce blocks full-fat cream cheese softened at room temperature
3 large eggs at room temperature
1 14-ounce can sweetened condensed milk divided
1 1/2 Tablespoons ground cinnamon divided
2 8-ounce packages refrigerated crescent roll dough
2 Tablespoons granulated sugar optional

Instructions

Preheat oven to 350 degrees F.
Grease a 9x13” baking pan with nonstick baking spray. Line with parchment paper and allow it to overhang the sides of the pan for easy removal after baking.
In a small bowl, mix together 1/4 cup of the sweetened condensed milk and 1/2 tablespoon of cinnamon. Set aside for later.
To a food processor or blender, add the cream cheese, eggs, and remaining (approx 3/4 cup) of the sweetened condensed milk. Blend until smooth, about 20 seconds.
Unroll 1 of the packages of crescent roll dough and place the dough right into the pan. Use your fingers to pinch the seams together and spread the dough to the corners of the pan. Use a sieve to sift a heaping 1/2 tablespoon of cinnamon over the dough.
Pour the blended cheesecake mixture over the top of the crescent roll dough in the pan.
Unroll the second package of crescent roll dough onto your counter and use your fingers to pinch the seams together. Place the dough on top of the cheesecake layer. It’s okay if the dough doesn’t completely cover the cheesecake layer.
Drizzle the cinnamon-condensed milk mixture all over the top of the dough.
Sift the remaining 1/2 tablespoon of cinnamon over the top. **Optionally mix the cinnamon with 2 tablespoons of sugar before sprinkling for a crunchy texture.
Bake the bars for 35 minutes until the cheesecake edges look set.
Once baked, allow the cheesecake to cool at room temperature for 1 hour.
Place the pan in the fridge to chill for 2-3 hours. Then, carefully lift up the parchment paper and transfer the cheesecake to a cutting board to cut into bars.

Nutrition

Serving: 1barCalories: 266kcal

Keyword Churro Cheesecake Bars

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