Introduction

Churro Cheesecake Bars combine the irresistible flavors of cinnamon sugar and creamy cheesecake wrapped in flaky crescent dough. This simple yet decadent dessert is perfect for sharing at gatherings or enjoying as a special treat.

A stack of four square-shaped pastries is shown on a white plate, each pastry consisting of three layers: a crispy, golden-brown outer layer with a dusting of cinnamon sugar, a middle creamy white filling that looks smooth and soft, and another thin, golden-brown layer at the bottom. The pastries are slightly glazed with a shiny light brown syrup that pools on the plate around the base. The background features a soft, blurred white marbled texture, giving the scene a warm and cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon ground cinnamon
½ cup granulated sugar
Two 8-ounce packages refrigerated crescent roll dough or sheets
16 ounces full-fat cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled

Instructions

Step 1: In a small bowl, mix the ground cinnamon and ½ cup granulated sugar until well combined. Set this cinnamon sugar mixture aside.
Step 2: Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease a 9×13-inch baking pan, then sprinkle 1 to 2 tablespoons of the cinnamon sugar evenly on the bottom.
Step 3: Open one tube of crescent roll dough. Unroll it carefully and press the seams together to form a single rectangular sheet. Press this sheet into the prepared pan so it covers the bottom completely.
Step 4: In a mixing bowl, beat the softened cream cheese, ¾ cup sugar, egg, and vanilla extract until smooth and creamy. Pour this cheesecake filling evenly over the base layer in the pan.
Step 5: Open the second tube of crescent roll dough, seal the seams to form another rectangular sheet, and gently place it over the cheesecake filling as a top layer.
Step 6: Pour the melted butter evenly over the top dough layer, spreading it with a spoon or pastry brush. Then sprinkle the remaining cinnamon sugar mixture generously atop the buttered surface.
Step 7: Bake for 26 to 30 minutes until the crescent dough is puffed and golden brown. Remove from the oven and let it cool on a wire rack.
Step 8: Once cooled to room temperature, refrigerate the cheesecake bars for at least 3 hours to allow them to set before slicing and serving.

Tips & Variations

Use full-fat cream cheese for a creamier texture and richer flavor.
For extra crunch, sprinkle chopped nuts like pecans or walnuts on top before baking.
Try swapping the crescent roll dough with puff pastry sheets for a flakier crust.
Add a pinch of nutmeg or pumpkin pie spice to the cinnamon sugar mix for a warm, seasonal twist.

Storage

Store any leftover bars in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15 to 20 seconds or until slightly warm but still firm. These bars can also be served chilled for a refreshing treat.

How to Serve

A stack of four square pastry pieces is shown on a white marbled surface. Each piece has three visible layers: a crispy, golden-brown outer crust coated in cinnamon sugar on the top and bottom, and a smooth, creamy white filling in the middle. The middle two pastry pieces also have a glossy, amber caramel sauce oozing slightly out from the sides, adding a sticky texture. Some caramel sauce drips onto the surface near a small silver spoon at the bottom left. The background is softly blurred with warm beige tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade dough instead of refrigerated crescent rolls?

Yes, homemade crescent or puff pastry dough will work well. Just be sure to roll it out evenly to fit the pan and adjust baking times if needed.

How do I prevent the top layer from burning?

If the top browns too quickly, tent the pan loosely with aluminum foil halfway through baking to shield it while allowing the inside to finish cooking.

Churro Cheesecake Bars Recipe

Print Recipe

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4.7 from 127 reviews

Churro Cheesecake Bars combine the sweet cinnamon sugar flavors of classic churros with a creamy cheesecake filling, all wrapped in buttery crescent roll dough. This easy-to-make dessert bar boasts a golden, flaky crust with a smooth, rich center, topped with a crunchy cinnamon-sugar layer that’s sure to impress at any gathering.

Author: Stella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 3 hours 45 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cinnamon Sugar:

1 tablespoon ground cinnamon
½ cup granulated sugar

Cheesecake Bars:

Two 8-ounce packages refrigerated crescent roll dough or sheets
16 ounces full-fat cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled

Instructions

Prepare Cinnamon Sugar: In a small bowl, mix the ground cinnamon and granulated sugar until well combined. Set aside this aromatic mixture for later use.
Preheat and Prep Pan: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Grease a 9×13-inch baking pan thoroughly, then sprinkle 1 to 2 tablespoons of the prepared cinnamon sugar evenly over the bottom of the pan to create a flavorful base.
Create Base Layer: Open one package of crescent roll dough carefully. Unroll it and press the seams together to form one solid rectangular sheet. Lay this dough evenly into the prepared pan, making sure it fully covers the bottom without gaps.
Make Cheesecake Filling: Using a mixing bowl, beat the softened cream cheese, granulated sugar, large egg, and vanilla extract until the mixture is smooth and creamy without lumps. Pour this rich filling evenly over the crescent dough base layer in the pan.
Top Layer and Butter Coating: Open the second package of crescent roll dough, unroll and seal its seams similarly to the first. Gently place this top layer over the cheesecake filling, covering it completely. Pour the melted and slightly cooled unsalted butter evenly over the crescent dough top, then spread with a spoon or pastry brush to coat it well.
Add Cinnamon Sugar Topping: Sprinkle the remaining cinnamon sugar mixture generously and evenly over the butter-coated top layer to replicate the classic churro flavor and add a sweet, crunchy finish.
Bake to Perfection: Place the baking pan in the preheated oven and bake for 26 to 30 minutes, or until the crescent dough is puffed and turns a beautiful golden brown. Carefully remove from the oven and transfer to a wire rack to cool.
Chill and Serve: Once the bars have cooled down to room temperature, refrigerate the pan for at least 3 hours to allow the cheesecake layers to set and firm up for clean slicing. Cut into bars before serving and enjoy a perfect blend of creamy cheesecake and cinnamon-sugar crust.

Notes

Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
You can adjust the amount of cinnamon in the sugar mix to your preference for more or less spice.
The crescent roll dough seams must be sealed well to avoid gaps in the crust layers.
For easier slicing, chill the bars thoroughly before cutting.
Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: Churro cheesecake, cheesecake bars, cinnamon sugar dessert, crescent roll dessert, easy cheesecake recipe