Last week, we were having a group of friends over and I decided a taco bar would be an easy way to feed everyone. Once I had the main meal figured out, I started thinking about dessert. I wanted something that would go along with the Mexican food theme, but also something I hadn’t made before.
I came across a recipe for Churro Cheesecake Bars, and they sounded like the perfect fit. Refrigerated crescent roll dough makes the top and bottom layers, with an easy cheesecake filling in between, and plenty of cinnamon and sugar to give it the churro flavor.
These didn’t make it through the night with our group of friends. Every single bar was gone before the night was over. There were requests to make them again, and I absolutely will.
The combination of flavors and textures is what makes these so good. The crescent dough gets buttery and golden while the middle layer stays creamy with a sweet cheesecake flavor. The cinnamon-sugar goes on the bottom and the top, which gets slightly crisp as it bakes and gives you the flavor of a churro in every bite.
This recipe was easy to put together ahead of time and chill. And judging by the empty pan at the end of the night, I’d say this one is a keeper.
From our kitchen to yours — enjoy!
Makes 12 Bars
Ingredients:
Cinnamon-Sugar Mixture
Cheesecake Bars
Directions:
–Heat oven to 350°F. Lightly grease a 9×13 baking dish.
–Mix the 1/2 c. sugar and cinnamon together in a small bowl. Sprinkle about half of the cinnamon-sugar mixture evenly over the bottom of the baking dish.
–Unroll one tube of crescent dough. Press the seams together to make one solid rectangle, then place it over the cinnamon sugar in the bottom of the pan.
–Beat the softened cream cheese, 3/4 c. sugar, egg and vanilla until smooth and creamy.
–Spread the cheesecake mixture evenly over the crescent dough.
–Unroll the second tube of crescent dough, press the seams together and carefully lay it over the cheesecake layer.
–Brush the top with melted butter and sprinkle generously with the remaining cinnamon sugar.
–Bake for 28–32 minutes, until the top is golden brown and the center is set.
–Let cool, then refrigerate for at least 2 hours before cutting. Serve chilled.
