Churro Cheesecake Bars (Easy One-Pan Recipe)
This easy churro cheesecake recipe combines flaky crescent dough, a rich cream cheese filling, and a golden cinnamon sugar topping. Made in just one pan, it’s the perfect no-fuss dessert for parties, holidays, or anytime you’re craving something sweet and creamy with a churro twist.
Ingredients
For the Cheesecake Filling:
- 2 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg optional for firmer texture
For the Dough Layers:
- 2 cans 8 oz each crescent roll dough
For the Topping:
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or line it with parchment paper.
- Press first dough layer: Unroll 1 can of crescent dough and press into the bottom of the pan. Seal seams to form a solid crust.
- Make cheesecake filling: Beat softened cream cheese, sugar, vanilla, and egg (if using) until smooth and creamy. Spread evenly over dough.
- Top with second dough layer: Unroll and place the second crescent dough sheet on top of the filling. Gently press to fit.
- Add topping: Brush with melted butter and sprinkle the cinnamon sugar mix evenly over the top.
- Bake for 30–35 minutes, until golden brown and set. Remove from oven and cool completely.
- Chill for at least 1 hour before slicing into bars. Serve cold or at room temperature.
Video
Notes
- For a softer texture, skip the egg in the filling.
- Want extra flavor? Add a swirl of dulce de leche or Nutella before adding the top dough.
- These bars are even better the next day, once chilled and set.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
Calories: 290kcal
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