Ingredients
Scale
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- 2 (8-ounce) packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Prepare Cinnamon Sugar: In a small bowl, mix the ground cinnamon and granulated sugar until well combined. Set this mixture aside for use during assembly.
- Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease a 9×13-inch baking pan thoroughly. Sprinkle 1 to 2 tablespoons of the cinnamon sugar mixture evenly across the bottom of the pan to create the base for the crust.
- Create Base Layer: Open one tube of the crescent roll dough and unroll it carefully on a clean surface. Press the seams together firmly to form one single rectangular sheet without gaps. Place this dough sheet into the prepared baking pan, ensuring it fully covers the bottom.
- Make Cheesecake Filling: In a mixing bowl, beat together the softened cream cheese, ¾ cup granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy. Pour this filling evenly over the base layer of dough in the pan.
- Top Layer and Butter Coating: Open the second tube of crescent roll dough and repeat the process of sealing its seams to make another rectangular sheet. Gently place this sheet on top of the cheesecake filling, covering it completely. Pour the melted and slightly cooled unsalted butter over the top dough layer and spread it evenly using a spoon or pastry brush.
- Add Cinnamon Sugar Topping: Generously sprinkle the remaining cinnamon sugar mixture over the buttered top layer, coating it evenly to give the dessert its signature churro flavor.
- Bake to Perfection: Place the pan in the preheated oven and bake for 28 minutes until the crescent dough is puffed and golden brown. Remove the pan from the oven and transfer it to a wire rack to cool.
- Chill and Serve: After cooling to room temperature, refrigerate the cheesecake bars for at least 3 hours to allow the layers to fully set. Once chilled, slice the dessert into 16 bars and serve.
Notes
Make sure your cream cheese is at room temperature for the best mixing results. Don’t skip chilling the bars; it helps them set properly and makes them easier to slice. Adjust the cinnamon sugar topping to your taste.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg