Churro Cheesecake Bars
Get ready for the ultimate dessert mash-up that’s about to rock your world! These Churro Cheesecake Bars combine the warm, cinnamon-sugar magic of churros with the creamy decadence of cheesecake, all in one perfectly portable package.
The secret to these irresistible bars lies in their perfect layering – a buttery, cinnamon-dusted crescent base, velvety cream cheese filling with a hint of orange zest, and a crispy, churro-inspired top that’ll make you weak in the knees. Trust me, these are about to become your new potluck superpower.
Ingredients
For the Cinnamon-Sugar Coating:
- 1/2 cup white sugar
- 1 tablespoon ground cinnamon
For the Filling:
- 2 packages (7.5 ounces each) brown sugar and cinnamon spreadable cream cheese, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest (optional)
For the Base and Topping:
- 2 packages (8 ounces each) refrigerated crescent dough sheets
- 1/4 cup salted butter, melted
- 2 tablespoons warmed cajeta Mexican caramel (optional)
- Cooking spray
Steps
- Preheat your oven to 350°F (175°C). Spray a 13×9-inch baking pan with cooking spray, ensuring even coverage to prevent sticking.
- Create the cinnamon-sugar mixture by combining 1/2 cup sugar and 1 tablespoon cinnamon in a small bowl. Mix until uniform in color. Sprinkle half this mixture evenly across your prepared pan – don’t worry if it seems like a lot, this creates that signature churro crunch.
- Carefully unroll your first crescent dough sheet. Place it in the pan, gently stretching to fit corners. If the dough tears, simply press it back together – it’ll bake up perfectly.
- For the filling, beat cream cheese in a medium bowl with an electric mixer on medium speed for 2-3 minutes until fluffy. Add egg, vanilla, and orange zest (if using), continuing to beat until completely smooth and no lumps remain.
- Spread filling evenly over the first dough layer, leaving a 1/4-inch border around edges to prevent overflow.
- Top with second crescent sheet, carefully stretching to edges. Press seams gently to seal.
- Pour melted butter evenly over top layer, then sprinkle with remaining cinnamon-sugar mixture.
- Bake for 30 minutes, or until top is golden brown and center is set. To test doneness, gently shake pan – filling should not jiggle.
