Go Back
Churro cheesecake bars stacked three high on a white marble surface, golden flaky cinnamon sugar crust visible on top and bottom with thick creamy white cheesecake layer in the middle, generous cin...
Sarah Mitchell

Churro Cheesecake Bars

Imagine if a warm churro and a slice of New York cheesecake had a baby — that's exactly what these bars are. A buttery, cinnamon-sugar crescent roll crust on top and bottom with the creamiest cheesecake filling sandwiched in between.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

For the Crust Layers
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
For the Cheesecake Filling
  • 16 oz (two 8 oz blocks) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large beaten vanilla custard-style mixture (combine 2 beaten items with 1 tsp vanilla)
  • 1 teaspoon pure vanilla extract
  • 1 pinch kosher salt
For the Cinnamon Sugar Topping
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Equipment

  • 9x13 inch baking pan
  • Electric hand mixer or stand mixer
  • Mixing bowls
  • Offset spatula
  • Parchment paper (optional but recommended)
  • Sharp knife

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with butter or nonstick spray.
  2. Unroll one can of crescent dough and press it into the bottom of the prepared pan, pinching any seams together to form a solid layer. Push the dough slightly up the sides.
  3. Beat the softened cream cheese and 1/2 cup sugar with an electric mixer until completely smooth and fluffy, about 2-3 minutes. Add the beaten mixture and vanilla extract, and beat until just combined. Add the pinch of salt and mix briefly.
  4. Spread the cheesecake filling evenly over the bottom crescent dough layer using an offset spatula, going all the way to the edges.
  5. Unroll the second can of crescent dough and carefully lay it over the cheesecake filling, pressing the seams together gently. Don't press down into the filling — just lay it on top.
  6. Pour the melted butter evenly over the top layer of crescent dough, spreading it to cover the entire surface.
  7. Mix 1/2 cup sugar and 2 teaspoons cinnamon together, then sprinkle it generously and evenly over the melted butter layer.
  8. Bake for 28-32 minutes until the top is golden brown and puffed and the cinnamon sugar is caramelized. The center may still look slightly jiggly — that's perfect.
  9. Mix the remaining 3 tablespoons sugar and 1 teaspoon cinnamon for the topping. Sprinkle over the hot bars immediately after removing from the oven.
  10. Let the bars cool completely in the pan — at least 2 hours at room temperature, then refrigerate for at least 1 hour before slicing into 12 bars. They firm up beautifully when chilled.

Notes

The biggest mistake people make is cutting these while they're still warm — the cheesecake layer needs to set in the fridge for at least an hour so the bars hold their shape when sliced. For the cleanest cuts, use a sharp knife dipped in hot water and wiped dry between each slice. The bars will have a slight jiggle when they come out of the oven, which is exactly right — they firm up as they cool.