Description
This easy churro cheesecake recipe has creamy cheesecake filling layered with buttery, flaky crescent roll dough and crunchy cinnamon sugar. Slice them into bars and serve drizzled with chocolate or caramel!
Ingredients
Scale
- 2 cans (8 count) Crescent Rolls
- 2 (8 ounces) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
Topping
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
- Unroll 1 can of crescent rolls and lay flat in the bottom of the baking dish. Stretch the rolls to cover the bottom of the pan and pinch any seams closed.
- In the bowl of your stand mixer, combine cream cheese, 1 cup sugar, and vanilla until combined and smooth, scraping the sides of the bowl as necessary.
- Spread this over the top of the crescent roll layer.
- Unroll the remaining can of crescent rolls and lay them on top of the cream cheese mixture, and again, pinch any open seams closed as best you can.
- Pour the melted butter evenly on top.
- Prepare the topping by mixing together the remaining sugar and cinnamon. Sprinkle the cinnamon sugar on top of the butter.
- Bake for 30 minutes until the top is golden brown.
- Let cool for approximately 20 minutes and then cover and refrigerate for 4 hours or overnight.
- Cut into bars
Notes
- Store airtight in refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 174
- Sugar: 12 g
- Sodium: 109.8 mg
- Fat: 11.1 g
- Carbohydrates: 17.1 g
- Protein: 1 g
- Cholesterol: 23.4 mg
