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Irresistible churro cheesecake bars topped with cinnamon and sugar

Indulgent Churro Cheesecake Bars

These Indulgent Churro Cheesecake Bars feature creamy cheesecake filling nestled between flaky crescent layers, finished with a delightful sprinkle of cinnamon-sugar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cheesecake filling and topping
  • 8 oz cream cheese (softened) Let cream cheese soften at room temperature for smoother mixing.
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter (melted)
  • Powdered sugar for dusting
  • Caramel sauce for drizzling
  • Whipped cream for serving
For the dough and seasoning
  • 2 tubes crescent roll dough Use non-stick spray to prevent sticking.
  • 1 tablespoon ground cinnamon Adjust cinnamon to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. In a medium bowl, combine 1/2 cup sugar and ground cinnamon; mix well.
  3. In another bowl, beat together cream cheese, 1/2 cup sugar, egg, and vanilla extract until smooth.
  4. Roll out one tube of crescent roll dough into the bottom of the baking dish, pressing to fill the base.
  5. Spread the cream cheese mixture evenly over the dough.
  6. Roll out the second tube of crescent roll dough and lay it on top of the filling.
  7. Brush the top with melted butter and sprinkle the cinnamon-sugar mixture generously.
Baking
  1. Bake for 25-30 minutes or until golden brown. Let cool slightly before cutting into bars.
  2. Top with powdered sugar, a drizzle of caramel sauce, and serve with whipped cream.

Notes

These bars keep well for about 3–5 days in the fridge. For longer storage, freeze for about 2 months. Thaw in the fridge overnight before reheating.