1Preheat the oven to 350ºF. Spray a 9x13 inch baking pan with non-stick cooking spray.
2Make the cinnamon sugar topping by combining 1/2 cup granulated sugar and the cinnamon, mix. Sprinkle 1/4 cup of this mixture over the bottom of the pan.
3On a silicone baking mat, unroll one can of crescent rolls. Use your fingers to press the seams together. Carefully place the dough into the pan.
4In a medium mixing bowl, combine the cream cheese and granulated sugar, beat with an electric mixer for 2-3 minutes. Add in vanilla extract and eggs, beating until combined. Evenly spread the cheesecake over the dough in the pan.
5Unroll the second can of crescent rolls and use your finger to press the seams together. Carefully place the dough on top of the cheesecake. Sprinkle the remaining cinnamon sugar mixture evenly over the dough.
6Bake for 30-35 minutes or until the crescent dough puffs up and turns golden in color. Remove the cheesecake from the oven and allow it to cool on the counter for 1 hour.
7Place the pan in the fridge to chill for 2-4 hours. Cut the cheesecake into bars and serve. Churro cheesecake is best served the day it’s made. The longer the cheesecake sits in the fridge, the crescent dough layers will become soft
Ingredients
0.5 cup granulated sugar
2 Tbsp cinnamon
2 cans Pillsbury crescent dough, I used the butter flake type
2 8 oz packages cream cheese, room temperature
0.5 cup granulated sugar
1 tsp vanilla extract
2 large eggs
Equipment
9x13 inch baking panelectric mixerrubber spatulasilicone baking matrolling pin
Tips
Be sure the pan is well greased.
Work with one can of crescent rolls at a time.
Chill before slicing.
Churro cheesecake is best served the day it’s made. The longer it sits in the fridge, the softer the crescent dough crust will become. It will also lose the flakiness. If you do need to store them longer, be sure to keep them tightly covered in plastic once they’ve been sliced.
For an irresistible dessert, drizzle caramel sauce over the bars when serving