Looking for a dessert that marries the crispy, cinnamon-sugar goodness of churros with the creamy richness of cheesecake? Look no further! These Churro Cheesecake Bars are the ultimate indulgence, combining a flaky, buttery crust with a luscious layer of cheesecake filling, all topped with a generous sprinkle of cinnamon sugar. Perfect for parties, family gatherings, or just a cozy night in, these bars are easy to make and even easier to love. Whether you’re a churro enthusiast or a cheesecake fan, this dessert will satisfy your cravings and leave everyone asking for seconds!
Ingredients:
- For the Crust:
- 2 cans of refrigerated crescent roll dough
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- For the Topping:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Steps:
- Preparing the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Unroll one can of crescent roll dough and press it into the bottom of the prepared dish, ensuring the dough reaches all edges. In a small bowl, mix 1/4 cup sugar with 2 teaspoons of cinnamon, then sprinkle half of this mixture evenly over the dough.
- Making the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar, vanilla extract, and egg, and continue beating until the mixture is creamy and well combined. Pour the cheesecake filling over the dough in the baking dish, spreading it out evenly.
- Adding the Top Layer:
- Unroll the second can of crescent roll dough and carefully lay it over the cheesecake filling, pressing lightly to adhere. Sprinkle the remaining cinnamon sugar mixture generously over the top.
- Baking:
- Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the cheesecake filling is set. Remove from the oven and let it cool to room temperature.
- Serving:
- Once cooled, refrigerate the bars for at least 1 hour to firm up before slicing. Use a sharp knife to cut into squares or bars, and serve chilled or at room temperature.
Tips For Variation:
- Add a Chocolate Drizzle: Melt some semi-sweet chocolate chips and drizzle over the bars for a chocolatey twist.
- Spice It Up: Add a pinch of nutmeg or pumpkin spice to the cheesecake filling for a warm, autumnal flavor.
- Fruit Filling: Swirl in some fruit preserves like raspberry or strawberry into the cheesecake layer for a fruity kick.
- Nutty Crunch: Sprinkle chopped pecans or almonds on top of the bars before baking to add a crunchy texture.
- Brown Sugar Cinnamon Topping: Replace the granulated sugar with brown sugar in the topping mixture for a deeper, caramel-like flavor.
- Gluten-Free Option: Use gluten-free crescent roll dough for those with dietary restrictions.
- Mini Bars: Use a mini muffin tin instead of a large baking dish to create bite-sized churro cheesecake bars.
- Caramel Sauce: Drizzle caramel sauce over the bars just before serving for an extra layer of sweetness.
Macros
- Calories: 270
- Fat: 16g
- Carbohydrates: 28g
- Protein: 4g
- Sugars: 17g
- Fiber: 0.5g
Frequently Asked Question
- Can I make Churro Cheesecake Bars ahead of time?
Yes! These bars are perfect for making ahead. Prepare and bake the bars as directed, then store them in the refrigerator for up to 3 days. They actually taste even better the next day after the flavors have melded together. - Can I freeze Churro Cheesecake Bars?
Absolutely. Once baked and cooled, wrap the bars tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving. - What can I use instead of crescent roll dough?
If you prefer a homemade touch, you can use a homemade pie crust or puff pastry instead of crescent roll dough. Just roll out the dough to fit your baking dish and proceed with the recipe. - How do I prevent the cheesecake layer from cracking?
To avoid cracks in your cheesecake layer, ensure that your cream cheese is fully softened before mixing. Also, avoid overmixing the batter, as too much air can cause cracks during baking. - Can I use a different type of cheese in the filling?
While cream cheese is traditional for cheesecake, you can experiment with mascarpone or ricotta for a slightly different texture and flavor. However, the bars may be softer with these alternatives.
Irresistible Churro Cheesecake Bars Recipe: A Sweet Delight with a Cinnamon Twist
Churro Cheesecake Bars blend the crispy, cinnamon-sugar flavor of churros with the creamy richness of cheesecake for a delightful dessert. Easy to make, these bars feature a buttery crust, a smooth cheesecake filling, and a cinnamon-sugar topping. Perfect for any occasion, they can be customized with variations like chocolate drizzle, fruit fillings, or a nutty crunch. Make ahead, freeze, or enjoy fresh—these bars are a guaranteed hit!
Ingredients
For the Crust:
- 2 cans of refrigerated crescent roll dough
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
For the Cheesecake Filling:
- 2 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the Topping:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared dish, ensuring it covers the entire surface. In a small bowl, mix 1/4 cup of sugar with 2 teaspoons of cinnamon. Sprinkle half of this cinnamon sugar mixture evenly over the dough.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup of sugar, 1 teaspoon of vanilla extract, and 1 large egg. Continue beating until the mixture is fully combined and has a smooth consistency. Pour the cheesecake filling over the crust in the baking dish, spreading it out evenly.
Add the Top Layer:
- Unroll the second can of crescent roll dough and carefully lay it over the cheesecake filling, gently pressing it down to adhere to the filling. Sprinkle the remaining cinnamon sugar mixture generously over the top layer of dough.
Bake:
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the cheesecake filling is set. The bars should be firm but still have a slight jiggle in the center.
Cool and Serve:
- Once the bars are done baking, remove the dish from the oven and allow it to cool to room temperature. For best results, refrigerate the bars for at least 1 hour before slicing. This helps the cheesecake layer to set and makes cutting easier. Once chilled, use a sharp knife to cut the bars into squares or rectangles. Serve chilled or at room temperature.