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.
Ingredients
- cooking spray:
- white sugar: 0.5 cup
- cinnamon: 1 Tbsp
- (7.5-ounce) packages brown sugar and cinnamon spreadable cream cheese: 2 piece (softened)
- egg: 1 piece
- vanilla extract: 2 tsp
- orange zest: 1 tsp (optional)
- (8-ounce) packages refrigerated crescent sheets (2 sheets): 2 piece
- salted butter: 0.25 cup (melted)
- Cayete (Mexican caramel), warmed: (to taste, optional)
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13x9-inch baking pan with cooking spray. Dotdash Meredith Food Studios
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In a small bowl combine sugar and cinnamon. Sprinkle half of the sugar mixture evenly in the bottom of the pan. Dotdash Meredith Food Studios
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Place one crescent sheet in the pan, trimming to fit as needed. Dotdash Meredith Food Studios
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For filling, in a medium bowl beat cream cheese, egg, vanilla, and orange zest with a mixer on medium until smooth. Dotdash Meredith Food Studios
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Spread cream cheese filling evenly over crescent layer in pan. Dotdash Meredith Food Studios
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Gently lay the remaining crescent sheet over the filling. Dotdash Meredith Food Studios
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Pour melted butter over the top. Dotdash Meredith Food Studios
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Sprinkle remaining sugar mixture evenly over top. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
