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Churros meet cheesecake in these delicious churro cheesecake bars. Store-bought crescent dough is filled with a cinnamony cream cheese mixture and topped with cinnamon sugar. Serve with Mexican cajeta for extra caramel flavor.
These churro cheesecake bars are rich, decadent, sweet, and shockingly simple to make. Recipe developer Sarah Brekke suggests serving the churro cheesecake bars after a meal or with a cup of coffee.
Churro Cheesecake Bar Ingredients
These are the ingredients you?ll need to make this churro cheesecake bar recipe:?
- Sugar: Start with ½ cup of white sugar.?
- Cinnamon: A tablespoon ground cinnamon lends warmth.?
- Cream cheese: You?ll need two packages of brown sugar and cinnamon spreadable cream cheese.
- Egg: An egg gives the filling moisture and helps find it together.?
- Vanilla: Two teaspoons of vanilla extract add a depth of flavor.?
- Orange zest: Orange zest is optional, but it gives the filling welcome brightness.?
- Crescent sheets: Refrigerated crescent sheets are the convenient crust.?
- Butter: Melted butter adds richness and gives the sugar something to adhere to.?
- Cajeta: Cajeta (Mexican caramel) is optional, but it?s the perfect finishing touch.?
How to Make Churro Cheesecake Bars
You?ll find the full, step-by-step recipe below — but here?s a brief overview of what you can expect when you make churro cheesecake bars:?
- Sprinkle the bottom of a prepared pan with sugar and cinnamon.?
- Place a crescent sheet in the pan.?
- Make the filling, then spread it over the crescent sheet.?
- Top with the remaining crescent sheet, then pour melted butter over the top.?
- Sprinkle with the remaining sugar and bake until golden brown.?
Test Kitchen Tips
This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier:?
- If you can't find cream cheese spread with brown sugar and cinnamon in it, substitute two 8-oz. packages cream cheese and beat 1/2 cup packed brown sugar and 1 tablespoon ground cinnamon into the cream cheese with the vanilla and, if using, orange zest. That will help lend the churro flavor to these cheesecake bars.
- ?If you end up with the perforated crescent rolls instead of the crescent sheets, just roll it out like normal and then pinch together the perforation marks to create a nice strong sheet,? according to Sarah.?
How to Store Churro Cheesecake Bars
Store the tightly covered churro cheesecake bars in the refrigerator for up to three days.?
Can You Freeze Churro Cheesecake Bars?
Yes, churro cheesecake bars can be frozen for up to three months. Thaw in the refrigerator overnight.
Ingredients
- cooking spray
- 1/2 cup white sugar
- 1 tablespoon cinnamon
- 2 (7.5-ounce) packages brown sugar and cinnamon spreadable cream cheese
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest (optional)
- 2 (8-ounce) packages refrigerated crescent sheets (2 sheets)
- 1/4 cup salted butter, melted
- caramel), warmed (optional) to taste
Directions
Step 1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13×9-inch baking pan with cooking spray.
Step 2
In a small bowl combine sugar and cinnamon. Sprinkle half of the sugar mixture evenly in the bottom of the pan.
Step 3
Place one crescent sheet in the pan, trimming to fit as needed.
Step 4
For filling, in a medium bowl beat cream cheese, egg, vanilla, and orange zest with a mixer on medium until smooth.
Step 5
Spread cream cheese filling evenly over crescent layer in pan.
Step 6
Gently lay the remaining crescent sheet over the filling.
Step 7
Pour melted butter over the top.
Step 8
Sprinkle remaining sugar mixture evenly over top.
Step 9
Bake until golden brown, about 30 minutes. Cool slightly. Cut into bars. Serve warm or chill and serve within 24 hours. If desired, drizzle with Cajeta just before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 171 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat7g | 34% |
| Cholesterol42mg | 14% |
| Sodium157mg | 7% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber1g | 2% |
| Total Sugars8g | |
| Protein3g | |
| Vitamin C0mg | 1% |
| Calcium29mg | 2% |
| Iron0mg | 2% |
| Potassium50mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Wow! We loved these bars!!
My husband ate three of them. He was amazed at the silky, lightweight and churro taste and texture of this dessert.
Here are the changes I made:
* Went to three stores and couldn’t find any cinnamon and brown sugar cream cheese spread. So I used Honey Pecan whipped cream cheese and added 1 teaspoon of cinnamon.
*Used Mexican pure vanilla instead of vanilla extract
*Used a caramel sauce instead of CayeteA helpful trick that I like is – to use a pastry brush for spreading both the oil in the baking pan and the butter on top of the crescent sheet
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Wow! We loved these bars!!
My husband ate three of them. He was amazed at the silky, lightweight and churro taste and texture of this dessert.
Here are the changes I made:
* Went to three stores and couldn’t find any cinnamon and brown sugar cream cheese spread. So I used Honey Pecan whipped cream cheese and added 1 teaspoon of cinnamon.
*Used Mexican pure vanilla instead of vanilla extract
*Used a caramel sauce instead of CayeteA helpful trick that I like is – to use a pastry brush for spreading both the oil in the baking pan and the butter on top of the crescent sheet
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These come together pretty quickly and taste really good. We actually ate them for breakfast, as sort of a cinnamon danish. Good with a cup of coffee. I couldn?t find the cinnamon cream cheese after checking two stores, so I made it per the recipe authors notes. I suggest when coating the bottom with cinnamon sugar that you tip the pan all around to get really even coating of the mixture. I found it didn?t need all the butter called for on the top. I used a pastry brush and got it good and wet with about 2/3 the amount.
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They were awesome! They taste great and the crust was really nice.
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IT WAS THE BEST THING I HAVE EVER HAD!!!
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