Description
Delicious churro cheesecake bars made with layers of cinnamon sugar crescent dough and creamy cheesecake filling, baked to golden perfection.
Ingredients
- ½ cup sugar
- 2 tablespoons cinnamon
- 2 (8-ounce) packages cream cheese, (softened)
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 (8-ounce) cans refrigerated Pillsbury crescent dough sheets
Instructions
- Preheat the oven to 350°F.
- Combine ½ cup sugar and 2 tablespoons cinnamon in a small bowl. Set aside.
- Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
- Spray a 9×13 inch pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
- Unroll the dough and carefully lift it into the pan on top of the cinnamon sugar. Trim an inch or so off each of the sides so the crescent dough fits better.
- Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough trimming the long sides an inch or so and place it on top of the filling.
- Sprinkle the remaining cinnamon sugar on top of the dough. Bake for about 30 minutes or until light brown.
Notes
Best served slightly warm or chilled for a firmer cheesecake texture.
Nutrition
- Serving Size: 1 bar
- Calories: 338 kcal
- Sugar: 22 g
- Sodium: 421 mg
- Fat: 22 g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0mg
