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Churro Cheesecake Bars Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 16 Bars
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 packages 8 oz each cream cheese, softened
  • 1 ½ cups granulated sugar divided
  • 2 cans 8 oz each refrigerated crescent roll dough (sheets or tubes, seams pressed together)
  • 1 large egg separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter melted
  • Non-stick cooking spray for greasing pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick spray.
  2. Mix 1 cup granulated sugar with softened cream cheese, egg yolk, and vanilla extract until smooth.
  3. Sprinkle 1-2 tablespoons of cinnamon sugar (mix remaining sugar and cinnamon) evenly on the bottom of the greased pan.
  4. Roll out one dough can, press seams to seal, and lay it evenly in the pan.
  5. Spread cream cheese mixture evenly over the dough.
  6. Roll out the second dough can, seal seams, and place it over the cream cheese layer.
  7. Beat the egg white until frothy and brush it evenly on top of the dough.
  8. Sprinkle remaining cinnamon sugar over the top.
  9. Brush melted butter evenly over the top layer.
  10. Bake for 25-30 minutes until the top is golden brown and puffed.
  11. Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before slicing.

Notes

  • Always use room temperature cream cheese for a smooth filling.
  • Press dough seams well to avoid filling leaks during baking.
  • Chilling is crucial for clean slicing and setting texture.
  • Use parchment paper in the pan for easier removal and cleanup if preferred.