Of course! Churro Cheesecake Bars are a magical dessert hybrid that combines the cinnamon-sugar goodness of a churro with the creamy, tangy richness of cheesecake. They’re surprisingly easy to make and are always a huge hit.
Here’s a detailed, foolproof recipe.
The Magic of Churro Cheesecake Bars
This recipe uses a simple “cheater” method with crescent roll dough, which creates flaky, pastry-like layers that mimic the fried texture of a churro when baked. The result is an irresistible bar with a creamy cheesecake layer nestled between two cinnamony, buttery, flaky layers.
Churro Cheesecake Bars
This recipe yields gooey, creamy, and cinnamony bars that are impossible to resist.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Cooling Time: 2+ hours (essential!)
Total Time: About 3 hours
Servings: 12 bars
Ingredients
For the Cinnamon Sugar Coating:
· 1/2 cup (100g) granulated sugar
· 1 1/2 teaspoons ground cinnamon
For the Crust & Topping:
· 2 cans (8 oz each) refrigerated crescent roll sheets (or classic crescent rolls, see note below)
· 1/2 cup (1 stick / 113g) unsalted butter, melted
For the Cheesecake Filling:
· 16 oz (452g) full-fat cream cheese, softened to room temperature
· 1/2 cup (100g) granulated sugar
· 1 large egg, at room temperature
· 1 teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a small bowl, mix together the 1/2 cup of sugar and 1 1/2 teaspoons of cinnamon for the coating. Set aside.
- Create the Bottom Layer: Unroll one can of crescent roll sheet and press it evenly into the bottom of the prepared baking dish, pinching together any seams if using classic rolls. Stretch it gently to fully cover the bottom.
· Sprinkle about 1/3 of the cinnamon-sugar mixture evenly over the dough in the pan. - Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar together with an electric mixer until smooth and creamy. Scrape down the sides.
· Add the egg and vanilla extract, and beat again on medium speed until just combined and smooth. Do not overmix. - Assemble the Layers: Spread the cheesecake filling evenly over the bottom crescent roll layer.
- Add the Top Layer: Unroll the second can of crescent roll sheet and carefully place it over the cheesecake layer. It’s okay if it’s a little tricky; just drape it and press the edges gently to seal.
- Add the Topping: Pour the melted butter evenly over the entire top layer of dough. Use a pastry brush to spread it to the edges if needed.
· Sprinkle the remaining cinnamon-sugar mixture evenly over the buttered top. Be generous! - Bake: Bake for 30-35 minutes, or until the top is a deep golden brown and the cheesecake layer appears set.
- Cool Completely (This is Crucial!): Remove the pan from the oven and place it on a wire rack. Let it cool to room temperature in the pan. Then, for best results and clean cuts, cover it and refrigerate for at least 2 hours, or overnight.
- Slice and Serve: Once fully chilled, use a sharp knife to slice into bars. For super clean slices, wipe the knife clean between each cut. Serve cold.
Important Tips for Success
· Crescent Roll Sheets vs. Tubes: The “sheets” are ideal because they are seamless. If you can only find classic crescent rolls (the kind perforated into triangles), just unroll them and firmly press the seams together to form a solid layer.
· Room Temperature is Key: Using room temperature cream cheese and egg is non-negotiable. It prevents a lumpy filling and ensures a smooth, creamy texture.
· Don’t Over-Bake: The bars are done when the top is golden brown. The center might still have a very slight jiggle; it will firm up as it chills.
· Chilling is Mandatory: If you try to cut into these while they are warm, they will be a delicious but gooey mess. Chilling allows the cheesecake to set, making them sliceable.
· Easy Clean Slices: Run your knife under hot water, wipe it dry, and then make each cut. The warm knife will glide through the layers perfectly.
Serving & Variation Ideas
· A La Mode: Serve warm or chilled with a scoop of vanilla ice cream and a drizzle of dulce de leche or caramel sauce.
· Chocolate Drizzle: Melt some chocolate chips with a little coconut oil and drizzle over the top before serving.
· Apple Churro Cheesecake Bars: Add a layer of finely chopped, sautéed apples (cooked with a little butter and cinnamon) between the bottom crust and the cheesecake layer.
Enjoy these incredible, crowd-pleasing bars! They are the perfect dessert for potlucks, parties, or just a special treat at home.