Churro Cheesecake Bars

Serves 12 · 15 min prep · 32 min cook

Ingredients

• 2 cans (8 oz each) refrigerated crescent roll dough
• 16 oz full-fat cream cheese
• 3/4 cup plus 1/3 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1 large egg
• 1/2 cup melted unsalted butter
• 2 tbsp ground cinnamon
• 1/8 tsp pinch of salt

Instructions

1. 1Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan and line it with parchment, leaving overhang on the long sides for easy lifting.
2. 2Unroll one can of crescent dough and press it into an even layer on the bottom of the pan, pinching seams firmly so there are no gaps.
3. 3In a medium bowl beat the softened cream cheese, sugar, vanilla, egg, and salt until completely smooth and fluffy, about 2 minutes.
4. 4Spread the cream-cheese filling evenly over the dough base, reaching all the way to the edges.
5. 5Unroll the second can of dough and carefully lay it over the filling; stretch gently and pinch any seams closed.
6. 6Pour the melted butter evenly over the top dough layer, tilting the pan so every spot is coated.
7. 7In a small bowl stir together the remaining sugar and the cinnamon; sprinkle the mixture generously and evenly over the buttered dough.
8. 8Bake for 28–34 minutes until the top is deep golden brown, the edges are bubbling slightly, and a toothpick inserted near the center comes out mostly clean.
9. 9Cool in the pan on a wire rack for at least 45 minutes so the filling sets; the bars will firm further as they cool.
10. 10Use the parchment to lift the slab out, cut into 12 bars with a sharp knife, and serve warm or at room temperature; leftovers keep covered in the fridge up to 3 days.