Churros Cheesecake Bars 2 Recipe

I absolutely adore this recipe because it combines my love for creamy cheesecake with the flaky goodness of crescent rolls, making it the ultimate comfort dessert. Plus, the cinnamon-sugar topping adds that perfect touch of sweetness and nostalgia, taking me straight back to simpler times with just one bite.

I enjoy making desserts that combine texture and flavor, and these are no exception. My Churros Cheesecake Bars recipe has rich fillings from two packages of cream cheese and a teaspoon of vanilla extract.

Coupled with crescent roll dough and butter (don’t forget the cinnamon-sugar topping!), these decadent cheesecake bars are an amazing, better-than-you-would-expect-from-scratch dessert.

Ingredients

Dough in crescent rolls: Supplies carbohydrates, creates the flaky shell.

Cream cheese: Provides a creamy texture, with a richness of fats and proteins.

Sugar, in granular form, serves to sweeten both the cheesecake filling and its topping.

Vanilla extract: Boosts taste, contributes aromatic sweetness.

Butter, without salt: It contributes to the richness of the topping and aids in binding the ingredients together.

Cinnamon in ground form: Supplies warmth; beautifully complements the sweetness.

Ingredient Quantities

• 2 cans (8 oz each) crescent roll dough
• 2 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 1 tablespoon ground cinnamon

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to begin preheating. Take a 9×13 inch baking dish and grease it with non-stick spray or a little bit of butter.

2. Take one can of crescent roll dough and spread it over the bottom of the prepared baking dish, making sure that you have an even layer and that the seams between the triangles are pressed together.

3. In a big mixing bowl, whip softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth with a hand-held electric mixer.

4. Evenly spread the mixture of cream cheese and other ingredients over the crescent roll layer in the baking dish.

5. Unroll the second can of crescent roll dough and gently place it over the cream cheese mixture, pinching the seams together to create an even top layer.

6. In a tiny bowl, combine the leftover 1/2 cup of sugar with the ground cinnamon until you’ve got a wicked solid sugar-cinnamon mixture.

7. Drizzle melted butter evenly over the top layer of crescent dough.

8. Evenly distribute the cinnamon-sugar mixture across the top surface, so it covers the entire area.

9. Preheat the oven to 350˚F. Bake in the preheated oven 30 to 35 minutes, or until puffed and golden brown.

10. Take out of the oven and let cool thoroughly before slicing and serving. Enjoy these awesome cheesecake bars drizzled with chocolate.

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Non-stick spray or butter
4. Mixing bowl (large)
5. Hand-held electric mixer
6. Small bowl
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Knife (for slicing)

FAQ

• Q: Can I use low-fat cream cheese for this recipe?You can use low-fat cream cheese, but it may not be quite as creamy.
• Q: What can I use as a substitute for crescent roll dough?You can use puff pastry as an alternative, though the texture will be lighter and flakier.
• Q: Can I make these bars ahead of time?Q: Can you make these the day before serving? A: Yes, you can prepare them the day prior and keep them in the fridge. They’re best served straight from there.
• Q: How should I store leftover churros cheesecake bars?A: Keep them in an airtight container in the fridge, and they’ll last up to four days.
• Q: Is it necessary to use unsalted butter?A: Controlling the salt content is easiest if you use unsalted butter. If you opt for salted butter, you may need to reduce the sugar to keep the cookies from tasting too sweet.
• Q: Can I add toppings to the cheesecake bars?A: Totally! Think about putting some caramel or chocolate sauce on them for extra taste.

Substitutions and Variations

For crescent roll dough: Use sheets of puff pastry or pie crust dough.
Instead of cream cheese, you can use mascarpone cheese or Neufchâtel cheese.
For granulated sugar: Use coconut sugar or a sugar substitute that is granulated, like erythritol.
For vanilla extract: Use either vanilla bean paste or almond extract (note: using almond extract will yield a different flavored product).
For butter without salt: Use margarine or coconut oil.

Pro Tips

1. Room Temperature Ingredients Ensure that the cream cheese is fully softened to room temperature before mixing. This will help you achieve a smoother, creamier filling without lumps.

2. Seamless Dough Layers When unrolling the crescent dough, press the seams more firmly to prevent the filling from leaking through during baking. You can use a rolling pin to gently flatten and seal the crescent sheets before placing them in the dish.

3. Enhanced Flavor Add a teaspoon of lemon zest to the cream cheese mixture for a subtle citrus flavor that complements the sweetness.

4. Chill Before Cutting After baking, let the cheesecake bars cool at room temperature and then refrigerate them for at least an hour. This helps them set properly, making it easier to cut clean slices.

5. Optional Toppings Consider adding crushed nuts, such as pecans or walnuts, on top of the cinnamon-sugar layer before baking for added crunch and flavor.