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Churro Mexican Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 24 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes (plus chilling time)
  • Yield: 12 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Vegetarian

Description

This Churro Mexican Cheesecake combines the crispy, cinnamon-sugar crust reminiscent of churros with a creamy, luscious cheesecake filling. Made with easy-to-use refrigerated crescent roll dough and a smooth cream cheese layer, this dessert is perfect for parties or a sweet treat any time. The layers are baked until golden and topped with a buttery cinnamon sugar sprinkle for an irresistible finish.

Ingredients

Scale

Crust and Topping

  • 2 cans (8 ounces each) refrigerated crescent roll dough
  • 3/4 cup granulated sugar, divided (1/2 cup plus 1/4 cup for topping)
  • 2 teaspoons ground cinnamon, divided (1 tsp for bottom, 1 tsp for topping)
  • 1/4 cup melted butter

Filling

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the baking dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Make cinnamon sugar base: In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Sprinkle half of this cinnamon sugar mixture evenly across the bottom of the prepared baking dish.
  3. Form the bottom crust: Unroll one can of crescent roll dough and press it firmly into the bottom of the pan over the cinnamon sugar layer, making sure to press seams together to form a uniform crust layer.
  4. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese, 1/2 cup granulated sugar, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract together until the mixture is smooth, fluffy, and well combined.
  5. Add the filling layer: Spread the cream cheese filling evenly over the crescent roll dough base to create a smooth layer.
  6. Top with second dough layer: Unroll the second can of crescent roll dough and carefully place it over the cream cheese layer, sealing the seams gently to enclose the filling.
  7. Add butter and cinnamon sugar topping: Brush the melted butter evenly over the top dough layer. Then sprinkle the remaining 1/4 cup granulated sugar mixed with 1 teaspoon cinnamon evenly over the buttered dough.
  8. Bake the cheesecake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the filling is set.
  9. Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 1 hour to allow the cheesecake to firm up before slicing into bars.

Notes

  • For added texture and flavor, sprinkle chopped pecans or walnuts on top after baking.
  • Drizzle with caramel sauce before serving for a richer dessert experience.
  • This dessert is best served chilled or at room temperature to maintain its creamy texture.
  • Ensure the cream cheese is fully softened to avoid lumps in the filling.

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Find it online: https://easybakekitchen.com/churro-mexican-cheesecake-bars-recipe/