This delicious churro cheesecake is topped with cinnamon sugar and cut into bars for a sweet and creamy treat. Serve with Mexican cajeta or dulce de leche for extra caramel flavor.
Churro Cheesecake Bars
This delicious churro cheesecake is topped with cinnamon sugar and cut into bars for a sweet and creamy treat. Serve with Mexican cajeta or dulce de leche for extra caramel flavor.
Ingredients
- cooking spray
- 1/2 cup white sugar
- 1 tablespoon cinnamon
- 7.5- ounce packages brown sugar and cinnamon spreadable cream cheese softened
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest optional
- 8- ounce packages refrigerated crescent sheets 2 sheets
- 1/4 cup salted butter melted
- 2 tablespoons cajeta Mexican caramel, warmed (Optional)
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13×9-inch baking pan with cooking spray.
- Combine sugar and cinnamon in a small bowl. Sprinkle ½ of the sugar mixture evenly in the bottom of the pan.
- Place one crescent sheet in the pan, trimming to fit as needed.
- To make the filling: Beat cream cheese, egg, vanilla, and orange zest together in a medium bowl with an electric mixer on medium speed until smooth.
- Spread cream cheese filling evenly over crescent crust in pan.
- Gently lay the remaining crescent sheet over the filling.
- Pour melted butter over the top.
- Sprinkle remaining sugar mixture evenly over top.
- Bake until golden brown, about 30 minutes. Cool slightly. Cut into bars. Serve warm or chill and serve within 24 hours. If desired, drizzle with Cajeta just before serving.
