Description
Churro cheesecake bars blend Mexican dessert magic with creamy cheesecake indulgence, creating a sweet symphony of cinnamon-sugar delight. Crisp edges, silky center, and irresistible flavor invite you to savor each delectable bite of this crowd-pleasing treat.
Ingredients
Scale
Main Ingredients:
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 2 packages (8 ounces each) cream cheese, softened
- 1 large egg
Sugars and Sweeteners:
- 1.75 cups granulated sugar
- 1/4 cup granulated sugar
Spices and Flavor Enhancers:
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Instructions
- Prepare the baking vessel by greasing a 9×13-inch dish or lining with parchment paper, then preheat the oven to 350°F.
- Create the foundational layer by stretching the first crescent roll dough across the bottom, ensuring complete coverage of the pan surface.
- Craft a cinnamon-sugar blend by combining sugar and ground cinnamon, then generously dust half the mixture over the dough base.
- Whip the cream cheese until silky smooth, incorporating sugar, vanilla, and egg into a uniform, velvety filling.
- Carefully distribute the cream cheese mixture across the initial dough layer, maintaining an even thickness.
- Delicately layer the second crescent roll dough over the cream cheese, gently pressing to seal any visible seams.
- Brush the top layer with melted butter, then sprinkle the remaining cinnamon-sugar mixture for an enhanced aromatic finish.
- Slide the assembled dish into the preheated oven, baking for 30-35 minutes until the surface transforms to a golden-brown hue and the center sets firmly.
- Remove from oven and allow complete cooling at room temperature on a wire rack.
- Refrigerate for a minimum of 2 hours to achieve optimal texture and consistency.
- Slice into individual bars and serve chilled for a delectable dessert experience.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free filling that blends perfectly.
- Press crescent roll dough gently to create an even, thin base without tearing or stretching.
- Seal dough seams carefully to prevent filling from leaking during baking, creating a clean, professional look.
- For gluten-free version, substitute crescent roll dough with gluten-free puff pastry or almond flour-based crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 12
- Calories: 295
- Sugar: 20 g
- Sodium: 330 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg