Can I use low-fat cream cheese?

While you can use Neufchâtel or low-fat cream cheese, the texture of your churro cheesecake bars will be slightly different. Full-fat cream cheese provides a sturdier, creamier filling that stands up better to the layers of dough. If you do choose a lower-fat option, be aware that the bars might be a bit softer and may require extra chilling time to set properly.

What if I can't find crescent roll sheets?

Many stores now sell "crescent dough sheets" which do not have the perforated triangle lines. These are ideal for churro cheesecake bars because they save you the step of pinching the seams. However, if you can only find the regular rolls, they work perfectly fine as long as you press the seams together well. The taste and final bake will be identical regardless of which style of dough you use.

Do I need to spray the top with oil?

You do not necessarily need to spray the top of the churro cheesecake bars, but some bakers like to lightly brush the top layer of dough with melted butter before adding the cinnamon sugar. This helps the sugar stick better and results in a more golden, crispy crust. However, the dough has enough butter in it that the sugar will still caramelize beautifully even without the extra step.

How do I know when they are done baking?

The best way to tell if your churro cheesecake bars are finished is to look at the color and the movement. The top should be a deep golden brown, and the edges should look crisp. If you gently shake the pan, the center should move just a tiny bit similar to a jello jiggle. If it looks liquid or sloshes, it needs a few more minutes. Remember that the bars will continue to firm up as they cool.

Easy Churro Cheesecake Bars Recipe

Ingredients

Scale

2 cans (8 oz each) refrigerated crescent roll dough
2 blocks (16 oz total) cream cheese, softened
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1 large egg
2 tablespoons ground cinnamon
1/4 cup unsalted butter, melted

Instructions

Preheat and prep: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Prepare cinnamon sugar: Combine 1/2 cup sugar with 2 tablespoons of cinnamon in a small bowl.
Layer bottom crust: Unroll one can of crescent dough and press it firmly into the bottom of the pan.
Mix cheesecake filling: Beat cream cheese, 1/2 cup sugar, vanilla, and egg until smooth and creamy.
Spread the filling: Pour the cream cheese mixture over the bottom dough layer and spread evenly.
Layer top crust: Unroll the second can of crescent dough and place it carefully over the filling.
Apply butter and sugar: Brush the top layer with melted butter and sprinkle the cinnamon sugar mixture.
Bake the bars: Bake for 30-35 minutes until the top is golden brown and slightly crisp.
Cool and chill: Let the bars cool to room temperature, then refrigerate for 2 hours before slicing.

Notes

For cleaner cuts, use a sharp knife wiped clean between each slice. Ensure the cream cheese is fully softened to avoid lumps.

Author: Mike
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion
Diet: Vegetarian

Nutrition

Serving Size: 1 bar
Calories: 320 kcal
Sugar: 18g
Sodium: 310mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0.1g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: Churro, Cheesecake, Bars, Cinnamon, Crescent Rolls, Easy Dessert