Description
Creamy cinnamon sugar cheesecake bars with soft pastry layers and a golden churro-style topping.
Ingredients
Scale
- 2 cans refrigerated crescent dough, 8 ounces each
- 16 ounces cream cheese, softened
- 1 cup granulated sugar, for the filling
- 1/2 cup granulated sugar, for the topping
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup unsalted butter, melted
- 2 tablespoons ground cinnamon
- 1/4 teaspoon fine salt
Instructions
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper and lightly grease it.
- In a mixing bowl, beat the softened cream cheese, 1 cup granulated sugar, vanilla extract, egg, and fine salt until smooth and creamy.
- Unroll one can of crescent dough and press it into the bottom of the prepared baking dish, sealing the seams gently.
- Spread the cheesecake filling evenly over the dough layer.
- Place the second can of crescent dough over the filling and gently stretch it to cover the surface.
- Brush the melted butter evenly over the top dough.
- Mix 1/2 cup granulated sugar with the cinnamon, then sprinkle it evenly over the buttered top.
- Bake for 30 to 35 minutes, until puffed and golden.
- Cool at room temperature, then chill for at least 2 hours before slicing.
- Cut into 16 bars and serve chilled or slightly cool.
Notes
- Use fully softened cream cheese for the smoothest filling.
- Chill before slicing for cleaner squares.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze sliced bars for up to 2 months with parchment between layers.
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 21g
- Sodium: 230mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: churro cheesecake bars, cinnamon sugar dessert, cheesecake bars, easy dessert bars, crescent dough dessert