Churro Cheesecake Bars

1 hour
1 hour
2 hours
16 bars
Churro meets cheesecake in the best dessert duo ever created! It has the crunch of a churro and the creaminess of a cheesecake and in my opinion, what more could you ask for? And for the best part, the ultimate hack for the crust is using crescent roll dough!
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Churro Cheesecake Bars

Churro meets cheesecake in the best dessert duo ever created! It has the crunch of a churro and the creaminess of a cheesecake and in my opinion, what more could you ask for? And for the best part, the ultimate hack for the crust is using crescent roll dough!

The Cheesecake Filling

Now it’s time to make the cheesecake batter!

HERE’S EVERYTHING YOU WILL NEED:

  • cream cheese, room temperature
  • granulated sugar
  • all-purpose flour
  • sour cream, room temperature
  • large eggs, room temperature
  • vanilla extract
  • heavy cream
  • salt

If you have made cheesecake before, this part will be fairly easy. However, if it is your first time, we’ll have you being a pro in no time! Here are some tips to making sure you get that perfect cheesecake:

  • Ingredients have to be at room temperature! This includes cream cheese, eggs, sour cream, and heavy cream. If they are even slightly cold, the batter will be very lumpy and cause cracks in the cheesecake.
  • Do not over-beat the batter. Overbeating incorporates air bubbles into cheesecake which is the opposite of what we want – cheesecake is dense. Air bubbles will also cause cracks. If you think that you overdid it with the beating, just tap the batter on the counter a few times to deflate it a bit before pouring it into the tray.
  • While it bakes, do not open the oven. The temperature can rapidly change and cause cracks in the cheesecake.

First cream together the cream cheese and sugar using a stand mixer with the paddle attachment or a hand mixer. Now here’s another key step to making a delicious cheesecake. SCRAPE down the sides of the bowl. The cream cheese gets stuck easily to the side of the mixing bowl which will make the batter lumpy. Scrape as you go to avoid this as well as to avoid over beating it. Cheesecake and air bubbles do not mix well.

Then add the cornstarch, sour cream, large eggs, vanilla extract, and pinch of salt. Beat until the batter is completely smooth. Now try not to lick the bowl!

The Cinnamon Sugar

Making the cinnamon sugar is probably the easiest part of the recipe. You just need two ingredients and hint, both ingredients are in the name!

  • cinnamon powder
  • granulated white sugar

Just combine both ingredients in a small bowl and set aside!

The Crust

Now these cheesecake bars are already amazing but, what makes them even more awesome is the ultimate hack for the crust. We’re going to use Pillsbury Crescent Roll Dough as the crust so that means no prep necessary!

You’ll need two sheets of Pillsbury Crescent Roll. If you can’t find the sheets, the normal version with the cuts is fine as well.

Assembling & Baking

Start by lining a 9×16 tray with parchment paper and making sure it adheres to the tray with a little oil spray or butter. Then, to the bottom of that same now lined 9×16 baking tray, generously brush with melted unsalted butter.

*NOTE: If you want a thicker cheesecake layer, use a smaller baking tray. To have a thin layer as pictured, use a 9×16 pan. Do not use any larger though!

Add about half of the cinnamon sugar on top of the butter evenly. Add one sheet of crescent roll dough to cover the bottom. Pour the cheesecake filling on top and spread evenly into one layer. Add the second sheet of crescent roll dough to cover the cheesecake filling.

Brush generously with the melted butter and cover with the cinnamon sugar. Bake for 30 minutes in the oven. Once out of the oven, allow it to cool to room temperature first and then transfer to the fridge to set for at least 6 hours.

Then cut into individual pieces and serve with whipped cream or dulce de leche on top! You can also add fresh berries like blueberries or strawberries on top for a fresh tart element.

Store any leftovers in an airtight container in the fridge to enjoy throughout the week!

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Churro Cheesecake Bars

Churro meets cheesecake in the best dessert duo ever created! It has the crunch of a churro and the creaminess of a cheesecake and in my opinion, what more could you ask for? And for the best part, the ultimate hack for the crust is using crescent roll dough!

Churro meets cheesecake in the best dessert duo ever created! It has the crunch of a churro and the creaminess of a cheesecake and in my opinion, what more could you ask for? And for the best part, the ultimate hack for the crust is using crescent roll dough!

1 hour
1 hour
2 hours
16 bars

Ingredients

CHEESECAKE FILLING
  • 16 ounces cream cheese, room temperature
  • 2/3 cup granulated white sugar
  • 1 tablespoon all-purpose flour
  • 1/3 cup sour cream, room temperature
  • 3 tablespoons heavy cream
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
CINNAMON SUGAR
  • 3/4 cup granulated white sugar
  • 2 tablespoons cinnamon powder
FOR ASSEMBLY
  • 2 Pillsbury Crescent Roll sheets
  • 1/4 to 1/3 cup unsalted butter, melted

Instructions

MAKE CHEESECAKE FILLING
  1. Using a stand mixer with a paddle attachment or handheld beater, add cream cheese and sugar to the bowl and beat on medium speed until it is creamy and smooth.
  2. Then add the eggs, all-purpose flour, sour cream, heavy cream, vanilla extract, and salt and mix until creamy and smooth again. Scrape down the sides of the bowl as necessary to make sure everything is incorporated.
  3. Smack the bottom of the bowl a few times to get rid of any air bubbles.
MAKE THE CINNAMON SUGAR
  1. In a bowl, combine white sugar and cinnamon. Set aside.
ASSEMBLE AND BAKE
  1. Preheat oven to 325°F.
  2. To the bottom of a 9x16 baking tray, generously brush with melted butter. Add about half of the cinnamon sugar on the bottom evenly.
  3. Add one sheet of crescent roll dough to cover the bottom.
  4. Pour the cheesecake filling on top and spread evenly into one layer.
  5. Add the second sheet of crescent roll dough to cover the cheesecake filling.
  6. Brush generously with the melted butter and cover with the cinnamon sugar.
  7. Bake for 30 minutes in the oven.
  8. Once done, allow to come to room temperature on the counter first.
  9. Then cover and transfer to the fridge to set overnight or at least for 6 hours.
  10. After resting, cut into squares and serve with whipped cream or a drizzle of dulce de leche on top!
5 based on 1 reviews

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sooo good! MashaAllah. I made them for myself and my friends.. they loved it!!

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