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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!
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Yields16 bars
Print Recipe Pin Recipe
Servings16 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!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!