These churro cheesecake bars are creamy, flaky, and wonderfully sweet! To get an authentic churro texture and flavor, I used crescent roll dough coated in cinnamon sugar as my crispy layer. Sandwiched between is a simple cheesecake mixture that makes every bite delicious. Ready in under 1 hour, this dessert is perfect for Cinco de Mayo or any night of the week!
Churro Cheesecake with Crescent Roll Dough
This cinnamon-crusted churro cheesecake combines some of my favorite desserts into one cozy treat! The cheesecake crust comes out of the oven with a puffy, flaky texture that reminds me of both churros and sopapillas. And the tangy cheesecake layer is so yummy. Made with the simplest ingredients, like store-bought dough and cream cheese, these bars come together so easily. My favorite part is broiling the cinnamon sugar on top so it gets a caramelized finish that makes it truly irresistible!
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Churro Cheesecake Bars Recipe
Equipment
- Kitchen Scale (optional)
- 9×13-inch Baking Pan
- Hand Mixer or Stand Mixer
Ingredients
- 16 ounces crescent roll dough sheets (2 (8-ounce) packages)*
- 16 ounces cream cheese room temperature (2 bricks)
- 1¼ cups granulated sugar divided
- ½ cup sour cream room temperature**
- 2 teaspoons pure vanilla extract
- 2 large eggs room temperature
- 1½ teaspoons ground cinnamon
- 2 tablespoons salted butter melted (¼ stick)
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Roll out one package of crescent roll dough and press it into the bottom of the prepared baking dish, making sure the dough reaches the edges. Trim or tuck any excess.16 ounces crescent roll dough sheets
- In a medium bowl, beat the softened cream cheese with 1 cup of granulated sugar, plus the sour cream, vanilla extract, and eggs until smooth and creamy.16 ounces cream cheese, 1¼ cups granulated sugar, ½ cup sour cream, 2 teaspoons pure vanilla extract, 2 large eggs
- Pour the cream cheese mixture evenly over the dough and gently spread to the edges of the baking dish.
- Roll out the second package of crescent roll dough and carefully lay it over the cream cheese layer, gently pressing the dough into the sides of the pan.
- Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and puffed.
- In a small bowl, combine the remaining ¼ cup of sugar with the cinnamon.1½ teaspoons ground cinnamon
- Brush the melted butter over the top layer of dough, then sprinkle the cinnamon-sugar mixture evenly over the top.2 tablespoons salted butter
- Turn the oven to broil and bake the cheesecake bars for an additional 2-3 minutes, or until the sugar is melted and bubbling slightly. Keep a careful eye on the bars as they can burn easily.
- Remove from the oven and let the bars cool completely before cutting into squares.
Notes
- The cheesecake bars are ready when the top layer of crescent dough is golden brown and puffed. You’ll also notice the edges pulling slightly away from the sides of the baking dish. If you’re unsure, you can gently shake the pan—the cheesecake layer should be set but may still jiggle slightly in the center.
- In addition to the cinnamon sugar, you could sprinkle chopped nuts, like pecans or walnuts, over the top before the final bake for added crunch.
- Another idea is to drizzle a bit of honey or even a light dusting of powdered sugar before serving for a sweet finishing touch.
How to Make Cinnamon Churro Cheesecake Step-by-Step
Prep: Gather the list of ingredients for this crescent roll churro cheesecake recipe. Bring the cream cheese, sour cream, and eggs to room temperature and melt the butter. This will make everything easier to combine. Then preheat your oven to 350°F, and lightly grease a 9×13-inch baking dish.
Roll Out the Dough: Roll out 8 ounces (1 package) of crescent roll dough, and press it into the bottom of the prepared baking dish. Make sure the dough reaches the edges and fully fills the pan. Trim or tuck any excess.
Beat the Filling: In a medium bowl, beat 16 ounces (2 bricks) of softened cream cheese with 1 cup of granulated sugar, plus ½ cup of sour cream, 2 teaspoons of vanilla extract, and 2 large eggs until smooth and creamy.
Spread the Filling: Next, pour the cream cheese mixture evenly over the dough, and gently spread to the edges of the baking dish. Make sure to create a smooth, even layer.
Top and Bake: Roll out the second 8-ounce package of crescent roll dough, and carefully lay it over the cheesecake layer. Gently press the dough into the sides of the pan, but don’t press the middle of the dough into the wet cheesecake mixture; otherwise, it may sink. Bake churro cheesecake in a 350°F oven for 25-30 minutes, or until the dough is golden brown and puffed.
Mix the Topping: In a small bowl, combine the remaining ¼ cup of sugar with 1½ teaspoons of ground cinnamon.
Add the Topping: Once cheesecake is baked, brush 2 tablespoons of melted salted butter over the top layer of dough, then sprinkle the cinnamon-sugar mixture evenly over the top.
Broil the Bars: Turn the oven to broil (I used the “high” setting), and broil the churro cheesecake bars for an additional 2-3 minutes, or until the cinnamon sugar is melted and bubbling slightly. Keep a careful eye on the bars as they can burn easily.
Serve: Remove cheesecake from the oven and let it cool completely before cutting into squares. For easier slicing, I recommend chilling the bars first. Serve chilled or at room temperature. I love to drizzle mine with caramel!
How to Store
Store churro cheesecake in an airtight container in the refrigerator for up to 5 days. If you would like to freeze the cheesecake bars, place them in a single layer in a freezer-safe container for up to 2 months. Let thaw overnight in the refrigerator overnight and bring to room temperature before serving for the best texture.
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