Churro Cheesecake Bars Recipe

a churro cheesecake bar on a white plate with whipped cream, caramel sauce, and strawberries.

Course: Bars, cheesecake, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: bars

Calories: 296kcal

Author: Becky Hardin

These churro cheesecake bars sandwich creamy cheesecake filling between two sheets of crescent roll dough topped with crunchy cinnamon sugar!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13-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 9x13-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

*Puff pastry sheets can be used as a substitute for a flakier texture. You may experience more shrinkage along the sides of the cheesecake bars though.

**Plain Greek yogurt can be used instead.

Becky's Top Tips:

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.

Storage: Store churro cheesecake bars in an airtight container in the refrigerator for up to 5 days, or in the freezer for 5 months.

Nutrition