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Churro Cheesecake Bars

A delightful fusion of cinnamon-sugar churros and rich cheesecake filling, these bars are the perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American, Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

Cream Cheese Filling
  • 2 packages (8 ounces each) cream cheese, softened I love using Philadelphia brand for a creamy consistency.
  • 1.5 cups granulated sugar, divided Divide sugar: 1 cup for filling and 0.5 cup for topping.
  • 1 large egg, room temperature, separated Separate yolk and white.
  • 1 teaspoon vanilla extract Use pure vanilla for better flavor.
Crescent Roll Layers
  • 2 tubes (8 ounces each) refrigerated crescent rolls Pillsbury works great.
  • 1 teaspoon cinnamon Feel free to experiment with different varieties.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
Cream Cheese Filling
  1. In a medium bowl, combine the softened cream cheese, 1 cup of sugar, egg yolk, and vanilla extract. Beat with an electric mixer until smooth and creamy for about 2-3 minutes.
Assembly
  1. Roll out one tube of crescent rolls onto the bottom of the prepared baking dish, sealing any perforations.
  2. Spread the cream cheese mixture evenly over the rolled dough.
  3. Roll out the second tube of crescent roll dough and lay it over the cream cheese layer, pressing to seal.
Toppings
  1. Beat the egg white until frothy, brush it over the top layer, and sprinkle the mixture of remaining sugar and cinnamon on top.
Baking
  1. Bake for 25-30 minutes until golden brown and the filling is set.
Cooling
  1. Remove from oven and cool at room temperature for at least 30 minutes. Chill in the refrigerator for a minimum of 2 hours before serving.
Serving
  1. Slice into squares and serve cold.

Notes

Ensure cream cheese is softened. Use room temperature ingredients for a smooth filling. Customize flavors as desired. Store leftovers in an airtight container for up to 5 days.