Churro Cheesecake (Print version)
Flaky crescent dough, creamy vanilla cheesecake filling, and a crackly cinnamon-sugar topping baked into easy dessert bars.
# Ingredients:
For the cinnamon sugar
01 -
3/4 cup (150 g) granulated sugar
02 -
1 tablespoon ground cinnamon
For the cheesecake bars
03 -
2 cans (8 oz each) refrigerated crescent roll dough sheets
04 -
16 oz (450 g) full-fat cream cheese, softened
05 -
3/4 cup (150 g) granulated sugar
06 -
1 teaspoon vanilla extract
07 -
1/4 teaspoon fine salt
08 -
1/2 cup (113 g) unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment, leaving a little overhang on two sides.
02 -
Stir 3/4 cup sugar and the cinnamon together in a small bowl. Sprinkle 2 tablespoons of the mixture over the bottom of the prepared pan.
03 -
Unroll one crescent dough sheet into the pan. Press it evenly into the bottom and pinch any seams closed.
04 -
Beat the softened cream cheese, 3/4 cup sugar, vanilla, and salt until smooth and creamy. Spread the filling evenly over the dough.
05 -
Place the second crescent dough sheet over the filling and gently stretch it to fit. Brush melted butter over the top and sprinkle with the remaining cinnamon sugar.
06 -
Bake for 30-35 minutes, until the top is puffed and golden brown. Cool completely, then refrigerate for at least 2 hours before slicing into bars.
# Good to know:
01 -
Chill before slicing for the cleanest bars.
02 -
Best served cold or slightly cool.
03 -
Store covered in the refrigerator for up to 4 days.