This Churro Cheesecake combines the best of both worlds—rich, creamy cheesecake and the irresistible cinnamon-sugar goodness of churros. With layers of buttery crescent dough, smooth cheesecake filling, and a generous topping of cinnamon sugar, these bars are a perfect balance of sweet, tangy, and spiced flavors. They’re easy to make and guaranteed to impress anyone who loves the flavors of churros and cheesecake.
Why You’ll Love This Recipe
These Churro Cheesecake Bars are a delightful fusion of two beloved desserts. The flaky crescent roll dough provides a perfect base and top, while the creamy cheesecake filling offers that signature smooth texture. The cinnamon-sugar topping brings it all together with a sweet and spiced finish. Whether you’re preparing them for a party, holiday, or just a treat for the family, these bars will quickly become a favorite dessert.
Ingredients
Cinnamon Sugar:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
Cheesecake Bars:
- Two 8-ounce packages refrigerated crescent roll dough (or dough sheets)
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare Cinnamon Sugar:
- In a small bowl, mix together the ground cinnamon and sugar until well combined. Set aside.
Preheat and Prep Pan:
- Preheat your oven to 350°F (175°C) and position the rack in the middle.
- Grease a 9×13-inch baking pan. Sprinkle 1-2 tablespoons of the cinnamon-sugar mixture evenly on the bottom of the pan. This will give the base a nice cinnamon flavor.
Create Base Layer:
- Open one tube of crescent roll dough. Unroll it carefully and press the seams together to form a single rectangular sheet.
- Place this sheet into the prepared pan, ensuring it covers the bottom completely.
Make Cheesecake Filling:
- In a mixing bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
- Pour this cheesecake filling over the base layer in the pan, spreading it evenly with a spatula.
Top Layer and Butter Coating:
- Open the second tube of crescent roll dough, unroll it, and press the seams together to form a sheet. Gently place it over the cheesecake filling to form a top layer.
- Pour the melted butter over this top layer, spreading it evenly using a spoon or pastry brush.
Add Cinnamon Sugar Topping:
- Generously sprinkle the remaining cinnamon-sugar mixture over the buttered top layer, ensuring an even coating.
Bake to Perfection:
- Bake in the preheated oven for 26-30 minutes or until the crescent dough is puffed and golden brown.
- Remove from the oven and cool on a wire rack.
Chill and Serve:
- Once cooled to room temperature, refrigerate the cheesecake bars for at least 3 hours to allow the layers to set and the flavors to meld together.
- Slice into bars before serving.
Servings and Timing
- Servings: This recipe yields about 12-16 bars, depending on how large you slice them.
- Prep Time: 10 minutes
- Cook Time: 26-30 minutes
- Total Time: 3 hours 40 minutes (including chilling time)
Variations
- Nutty Twist: Add a handful of chopped pecans or almonds to the cheesecake filling for a nutty crunch.
- Chocolate Drizzle: Drizzle melted chocolate over the cooled bars for an extra indulgent touch.
- Fruit Topping: Add a fresh fruit topping, like strawberries or raspberries, to balance out the richness of the cheesecake.
Storage/Reheating
- Storage: Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze these bars for up to 2 months. Just make sure to wrap them tightly in plastic wrap and foil before freezing. To thaw, let them sit in the fridge overnight.
FAQs
Can I make this recipe without crescent roll dough?
Yes, you can use puff pastry or a similar dough if you prefer. Just make sure it’s pliable and able to be pressed into the pan to create layers.
How can I make this dessert dairy-free?
To make this recipe dairy-free, you can use a dairy-free cream cheese substitute and non-dairy butter. The crescent roll dough may need to be replaced with a dairy-free alternative as well.
Can I make this dessert ahead of time?
Yes, these cheesecake bars are perfect for making ahead. You can prepare them a day before and chill them in the fridge overnight. This also allows the flavors to develop even more!
Can I add extra flavor to the cheesecake filling?
Yes! You can add a teaspoon of lemon zest or orange zest to the cheesecake filling for a citrusy twist, or a teaspoon of cinnamon for an extra spice.
How do I know when the cheesecake bars are done baking?
The crescent dough should be golden brown and puffed up. If you insert a toothpick into the center of the bars, it should come out clean or with just a few moist crumbs.
Can I use a different sugar for the cinnamon-sugar mixture?
Yes, you can use brown sugar instead of white granulated sugar for a richer flavor. You can also try using coconut sugar for a different twist.
Conclusion
These Churro Cheesecake Bars are the perfect dessert for anyone who loves churros and cheesecake. With layers of flaky crescent dough, a creamy cheesecake filling, and a cinnamon-sugar topping, these bars are sure to impress. They’re simple to make, delicious to eat, and perfect for any occasion. Whether you’re serving them for a family gathering or enjoying them as a sweet treat, they’re sure to be a crowd favorite!
Print
Churro Cheesecake Recipe
- Total Time: 3 hours 40 minutes (including chilling time)
- Yield: 12-16 bars
- Diet: Vegetarian
Description
Churro Cheesecake combines rich, creamy cheesecake and cinnamon-sugar goodness, with layers of buttery crescent dough, smooth filling, and a cinnamon-sugar topping for a perfect balance of flavors.
Ingredients
1 tablespoon ground cinnamon
½ cup granulated sugar
Two 8-ounce packages refrigerated crescent roll dough (or dough sheets)
16 ounces full-fat cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- In a small bowl, mix together the ground cinnamon and sugar until well combined. Set aside.
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Sprinkle 1-2 tablespoons of the cinnamon-sugar mixture evenly on the bottom of the pan.
- Open one tube of crescent roll dough and unroll it carefully. Press the seams together to form a single rectangular sheet. Place it into the prepared pan, covering the bottom completely.
- In a mixing bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Pour over the crescent dough base and spread evenly.
- Open the second tube of crescent roll dough, unroll it, and press the seams together to form a sheet. Place it gently over the cheesecake filling.
- Pour the melted butter over the top layer of dough, spreading it evenly with a spoon or pastry brush. Sprinkle the remaining cinnamon-sugar mixture generously over the buttered top layer.
- Bake for 26-30 minutes or until the crescent dough is puffed and golden brown. Remove from the oven and cool on a wire rack.
- Once cooled to room temperature, refrigerate the cheesecake bars for at least 3 hours to allow the layers to set. Slice into bars and serve.
Notes
- For a nutty twist, add chopped pecans or almonds to the cheesecake filling.
- For an indulgent touch, drizzle melted chocolate over the cooled bars.
- For a fresh twist, add fruit toppings like strawberries or raspberries.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- These bars can be frozen for up to 2 months—wrap tightly in plastic wrap and foil.
- Prep Time: 10 minutes
- Cook Time: 26-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
