Churro Cheesecake Bars
The first time I heard the phrase “churro cheesecake,” it basically rocked my world.
Because of course, I love churros, those cinnamon-sweet little fried treats that add the finishing touch to any Mexican meal. And also of course, I love a great, rich cheesecake. So the idea of having both at the same time was like, WHAT? You can do that?
It sounds like combining these two desserts should be basically impossible. I mean, churros are fried and served warm, while cheesecake is sort of part baked, part steamed, and served chilled. How can you possibly put them together?
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Answer: you compromise. Instead of frying the churros, you use refrigerated crescent rolls to make layers of flaky pastry, with the cheesecake filling spread in between. Then the cinnamon-coated layer on top bakes up puffy and crisp, just like a good churro should, while the cheesecake layer in the middle stays moist and soft.
Eating one of these Churro Cheesecake Bars is like biting into a sweet, cinnamon-coated churro, only to find sweet, creamy cheesecake inside. It’s all the flavor of two fabulous desserts in one mouthful.
Churro Cheesecake Bars
Ingredients
2 (8 oz) cans refrigerated crescent rolls
16oz cream cheese, room temp
1 1/2 cups sugar
1 teaspoon vanilla
1/2 cup butter, melted
1 tablespoon ground cinnamon
Directions:
- Preheat oven to 350°F.
- Unroll 1 can dough. Place in bottom of a 13×9-inch baking dish. Stretch to cover bottom of dish, pressing together any perforations to seal bottom.
- In medium bowl, beat cream cheese and 1 cup of the sugar with a mixer until smooth. Once well combine, add in vanilla and mix until also combined.
- Spread cream cheese mixture over dough in baking dish.
- Unroll second can of dough on a flat surface. Firmly press together perforations to seal the dough. Carefully place on top of cream cheese layer. Pinch the dough seams together.
- In a small bowl, mix together the remaining 1/2 cup of sugar, melted butter and cinnamon. Pour mixture evenly over top.
- Bake 30-35 minutes or until bars appear set. Cool and set set for 30 minutes. To make cutting easy refrigerate for about an hour.
Churro Cheesecake Bars
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Ingredients
- 2 8 oz cans refrigerated crescent rolls
- 16 oz cream cheese room temp
- 1 an 1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 cup butter melted
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- Unroll 1 can dough. Place in bottom of a 13x9-inch baking dish. Stretch to cover bottom of dish, pressing together any perforations to seal bottom.
- In medium bowl, beat cream cheese and 1 cup of the sugar with a mixer until smooth. Once well combine, add in vanilla and mix until also combined.
- Spread cream cheese mixture over dough in baking dish.
- Unroll second can of dough on a flat surface. Firmly press together perforations to seal the dough. Carefully place on top of cream cheese layer. Pinch the dough seams together.
- In a small bowl, mix together the remaining 1/2 cup of sugar, melted butter and cinnamon. Pour mixture evenly over top.
- Bake 30-35 minutes or until bars appear set. Cool and set set for 30 minutes. To make cutting easy refrigerate for about an hour.
Video
Notes
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Why didn’t I think of that ? Beautiful… so beautiful and simple !!!!!!!
Super easy and yummy! Do you think They will hold up to freezing them?
We never have leftovers to freeze! haha. So, I can’t say for sure. If you try it out, please let us know how it turns out.
can these be made a day in advance?
I can’t say for sure Joyce I have only made these day of.
I made them and held them in refrig for several days. They did fine!