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Easy Churro Cheesecake Bars Recipe

Easy Churro Cheesecake Bars

Buttery crescent dough surrounds a creamy vanilla cheesecake layer, while cinnamon sugar creates the signature churro-style topping. This easy dessert makes about 24 bars in a 13 x 9-inch pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Crust and Filling
  • 2 cans, 8 ounces each Refrigerated crescent-roll dough or crescent dough sheets
  • 2 packages, 8 ounces each Cream cheese, softened
  • 1 cup Granulated sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
Topping
  • 1/2 cup Unsalted or salted butter, melted
  • 1/2 cup Granulated sugar
  • 2 teaspoons Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 350°F and lightly grease a 13 x 9-inch baking dish.
  2. Unroll one can of crescent dough and press it into the bottom of the prepared dish. If using perforated crescent rolls, press every seam firmly closed.
  3. Beat the softened cream cheese with 1 cup granulated sugar, the egg, and vanilla extract until smooth and creamy.
  4. Spread the cheesecake mixture evenly over the bottom crust.
  5. Place the second crescent dough sheet over the filling, gently stretching or pressing it into an even layer.
  6. Pour the melted butter evenly over the top. Mix the remaining 1/2 cup sugar with the cinnamon, then sprinkle the mixture over the butter.
  7. Bake for 30–35 minutes, until the top is golden brown and the center is set but still slightly soft.
  8. Cool the bars for about 20 minutes, then refrigerate for at least 1 hour before cutting into approximately 24 bars.

Notes

Room-temperature cream cheese creates the smoothest filling. Crescent dough sheets are easiest to use, but regular crescent rolls work when all perforations are sealed. Do not overbake; the cheesecake center firms as it cools. Chill thoroughly for cleaner cuts.