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Churro Cheesecake Bars | Easy Cinnamon Sugar Dessert Recipe

Churro Cheesecake Bars | Easy Cinnamon Sugar Dessert Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Mexican-Inspired
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Sugar
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
Cheesecake Filling
  • 16 ounces 2 blocks full-fat cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine salt
Pastry Layers
  • 2 sheets refrigerated crescent dough or two 8-ounce cans crescent roll dough with seams sealed
  • ¼ cup unsalted butter melted

Equipment

  • 1 9×13-inch Baking Dish
  • 1 Mixing Bowl
  • 1 Electric hand mixer or stand mixer
  • 1 Rubber Spatula
  • 1 Pastry Brush
  • 1 Measuring cups and spoons
  • 1 Cooling Rack

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier removal.
  2. In a small bowl, stir together the granulated sugar and cinnamon until evenly combined. Set aside.
  3. Unroll one sheet of crescent dough and gently press it into the bottom of the prepared baking dish. If using crescent rolls, pinch the seams together to create one smooth layer.
  4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, egg, vanilla extract, and salt. Beat for 1–2 minutes until the filling is silky and well combined.
  5. Spread the cheesecake filling evenly over the bottom pastry layer using an offset spatula or the back of a spoon.
  6. Carefully place the second sheet of crescent dough over the filling, gently stretching it to cover the entire surface.
  7. Brush the melted butter evenly over the top layer of dough.
  8. Sprinkle the cinnamon sugar mixture evenly over the butter, covering the entire surface.
  9. Bake for 28–32 minutes, or until the top is golden brown, puffed, and crisp around the edges. The center should appear set with only a slight wobble.
  10. Remove the pan from the oven and cool at room temperature for about 30 minutes.
  11. Refrigerate for at least 2 hours before slicing. Chilling allows the cheesecake layer to firm up and makes cutting clean bars much easier.
  12. Slice into 16 squares and serve chilled or slightly cool.

Notes

  • Full-fat cream cheese produces the creamiest filling.
  • Room-temperature cream cheese mixes more smoothly and prevents lumps.
  • Chill completely before slicing for neat, bakery-style bars.
  • Seal any seams in the dough well to keep the filling enclosed.
  • Leftovers taste even better after chilling overnight.

    Optional Variations

    • Add mini chocolate chips to the cheesecake filling.
    • Swirl dulce de leche into the filling before adding the top pastry layer.
    • Top with fresh strawberries before serving.
    • Drizzle with warm caramel sauce or melted chocolate.
    • Sprinkle chopped toasted pecans over the cinnamon sugar before baking.
      For perfectly clean slices, wipe your knife with a damp towel after each cut.