Cinnamon Sugar Churro Cheesecake Bars

These Cinnamon Sugar Churro Cheesecake Bars are the perfect easy dessert when you want something sweet, creamy, and completely irresistible.

Made with flaky crescent dough, a rich cheesecake filling, and topped with a Dulce de Leche drizzle, these bars have all the delicious flavors of a churro in a simple bar dessert.

Why this recipe works

These tasty bars combine everything you love about churros and cheesecake in one easy-to-make dessert.

Here is what else you will like about this recipe.

• This recipe works because it combines simple ingredients in a way that creates a dessert that tastes bakery-worthy with very little effort.
• The crescent dough bakes up golden, flaky, and buttery, giving the bars that signature churro-inspired texture, while the creamy cheesecake filling adds a rich and smooth contrast in every bite.
• A generous layer of cinnamon sugar on top and bottom helps create that classic sweet churro flavor, and baking everything together in bar form makes this dessert easy to slice, serve, and share.
• This is an impressive and delicious dessert that is easy to slice, serve, and share making them perfect for desserts and bake sales.

Have you tried my recipe for Rice Krispie Scotcheroos?

Made with peanut butter and butterscotch chips and then topped with melted chocolate, those dessert bars are crunchy, chewy, and sweet. Both this recipe for Churro Cheesecake Bars and that recipe for scotcheroos are great tasting dessert ideas that are different and crowd pleasing.

A Cinnamon Stick is used to give these bars that unique flavor you would expect from Churros. You can find cinnamon sticks here.

What you need to make this recipe.

Cajeta - Dulce de Leche

• Milk. Use whole milk for texture.
• Sugar Regular granular sugar.
• Baking Soda. Used to help prevent the milk from curdling and create a smoother texture. Baking soda can also add browning.
• Cinnamon Stick. You will need just one stick.
• Vanilla Extract Pure vanilla extract adds the best flavor.
• Butter. Use unsalted butter.

For the bars.

• Refrigerator Crescent Rolls. You may need additional to as needed.
• Sugar
• Ground Cinnamon.
• Cream Cheese. Full fat cream cheese that has been softened.
• Egg At room temperature.
• Vanilla Extract
• Butter Use unsalted butter that has been melted.

How to make easy churro cheesecake bars.

• Prep Time 30 minutes .
• Bake Time 90 minutes .
• Servings 20 .
• How to serve : These bars are best served chilled or slightly cool so the creamy cheesecake layer stays firm and the bars slice cleanly. They go great with a bit of ice cream on top or on the side.
• Notes: This recipe is a two part recipe. The Dulce de Leche takes a bit of time to make and should be made ahead of time. It can be stored for up to a week which gives you a bit of time to make the bars to use it with.

1. Dulce de Leche This step is best when done ahead of time for the best caramel. In a large pot (such as a stockpot), on medium low heat, use a whisk to combine together the milk, sugar and cinnamon stick, heating just until they begin to steam and bubble around the edges. Once the mixture begins to bubble, you can whisk in the baking soda, use caution as it is normal for the mixture to bubble up (hence the large stock pot). Continue to simmer the ingredients for 50-60 minutes, stirring frequently, especially as it begins to thicken. The Dulce de Leche is done when it is deep golden in color and sticks to the back of a spoon. Once it is done you can remove the pot from the heat and carefully remove the cinnamon stick. Then whisk in the vanilla extract and butter. Allow the ingredients to cool and thicken. When it reaches room temperature you can store it covered in your refrigerator for up to a week.
2. Prepare. When you are ready to make the bars, line a 13x9 baking dish with parchment. Also, preheat your oven to 350f.
3. Cinnamon Sugar In a small bowl, use a whisk to combine together the cinnamon and sugar. The cinnamon sugar will be divided into thirds for this recipe. Sprinkle the first third of the mix in the bottom of the prepared baking dish.
4. Crescent Rolls. On a clean work area, carefully unwrap and separate the crescent sheets. Then place the unwrapped rolls into the bottom of your prepared baking dish, gently pressing the seams together to make an even and connected bottom layer. Reserve the remaining crescent sheets for the top of the bars.
5. Filling. To make the filling, in a large mixing bowl, beat together the softened cream cheese with a third of the remaining cinnamon sugar until combined. Then scrape down the sides of the bowl and add the egg and vanilla extract and mix until combined.
6. Layer. Evenly spread the cheesecake filling over the crescent roll dough in your baking dish. The top the cheesecake filling with the remaining crescent roll sheets as the top layer, evenly covering the cheesecake layer.
7. Topping. For the topping, evenly spread the melted butter over the top crescent roll layer. Then sprinkle the remaining cinnamon sugar over the melted butter.
8. Bake. Bake in the bars for 25-30 minutes or until the top crescent roll layer is golden. Allow the bars to cool.
9. Serve. You can serve your bars with the Dulce de Leche drizzled on top, on the side, or both.

Tips for making the best Crescent Roll Churro Cheesecake Bars.

Crescent Roll dough is used to make the bottom layer and the top layer in these bars. When layering the dough, it may be easier for your to press the seams together before layering in the baking dish. The bars will bake evenly and hold together better by doing this.

More helpful tips for you.

1. Make sure that your cream cheese is well softened. This will allow it to blend more smoothly and helps create a creamy cheesecake filling without lumps.
2. It is a good idea to line your baking dish with parchment paper that overhangs the sides of the dish. This will make it much easier to lift the bars out of the dish for cleaner slicing and serving.
3. Your bars are done baking when they turn golden brown. The top of the bars should be lightly golden and set, which helps the bars hold their shape once chilled. Let the bars cool at room temperature first, then refrigerate so the cheesecake layer can fully set. These bars are easiest to cut cleanly after they have been refrigerated for at least a few hours.

FAQ

• Can I make churro cheesecake bars ahead of time?
  Absolutely! These bars are a great make-ahead dessert because they need time to chill before serving. You can make them the day before and keep them refrigerated until you are ready to slice and serve. Keep in mind that the Dulce de Leche can be made days ahead of time and should keep for up to a week when refrigerated.
• Do I have to use crescent roll dough?
  Crescent roll dough used in this recipe because of its flaky, buttery layers. You just need to make sure that the seams are pressed together to keep the layers intact.
• Can I serve churro cheesecake bars warm?
  These bars are really best when they are served chilled or slightly cool as the cheesecake filling needs time to set properly. Serving these bars when they are too warm can make them soft and harder for you to slice them.
• How do I get clean slices with these bars?
  For the cleanest slices, make sure that you chill the bars well before cutting and use a sharp knife. Wipe the knife clean between cuts for neat, bakery-style bars. I sometimes find it easier to use a serrated knife to cut bars like these.

Variations.

• For a chocolate accent, mix in mini chocolate chips or swirl a little Nutella into the cream cheese layer before baking.
• To make a festive variation, top the bars with whipped cream and add some festive sprinkles just before serving.
• Ditch the Dulce de Leche and use a simple caramel sauce instead (this will make this recipe quicker and easier to make!).

How to store crescent dough cheesecake bars.

Once your bars have fully set, you can store them in an airtight container. When properly stored and refrigerated, the bars should keep for up to five days. For the best texture, keep the bars refrigerated until you are ready to serve them chilled or slightly cool.

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