Churro Cheesecake Bars

Life just got better! A flaky churro crust covered with cinnamon and sugar, filled with a creamy cheesecake filling. This will put a smile on your face!

With Labor Day weekend just around the corner, you need this recipe! It’s perfect for your last hurrah for the Summer and just what the doctor ordered for any family dinner!

I love when you can put a dessert together in minutes and baking time is so quick, you will only have time to get out the plates and soften up the ice cream!

Churro Cheesecake Bars

Ingredients

Cinnamon Sugar Mixture
1 cup granulated sugar
3 Tablespoons cinnamon
Cheesecake Filling
16 ounces whipped cream cheese- 2 packages
1 1/4 cup granulated sugar
1 large egg
¼ cup sour cream
2 teaspoons vanilla
Crust
2 tubes refrigerated crescent roll dough sheets
2 tablespoons salted butter, melted

Instructions

Preheat the oven to 350°.
Combine the cinnamon sugar mixture by adding the 1 cup sugar and 3 tablespoons cinnamon in a small bowl and stirring until incorporated. Set aside.
In a large bowl, beat the cream cheese until smooth. Add the sugar, egg, sour cream and vanilla. Continue to mix until it is smooth and creamy. Set aside.
Spray a 9×13 baking dish with nonstick cooking spray. Then sprinkle half of the cinnamon sugar mixture into an even layer in the bottom of the prepared pan.
Unroll the crescent roll dough sheets and carefully lift it into the pan and on top of the cinnamon sugar.
Spread the cheesecake filling evenly over the crescent dough. Unroll the second can of crescent roll sheet and place on top of the filling. Using a pastry brush, brush on the butter onto the crescent roll layer, and then sprinkle on the cinnamon sugar mixture evenly on top.
Bake for 30-35 minutes or until the top is golden brown and the cheesecake is set.