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Churro Cheesecake Bars With Cinnamon Sugar Ease

Annahita Carter
Churro cheesecake bars with cinnamon sugar are made with canned crescent dough, a simple vanilla cream cheese filling, and a crunchy cinnamon-sugar topping—giving churro flavor and cheesecake creaminess without a water bath or deep frying.
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Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert, Snack
Servings 12 bars
Calories 310 kcal

Equipment

  • 8-inch (20 cm) square baking pan
  • Medium mixing bowl
  • Small bowl
  • Hand mixer
  • Spatula or spoon
  • Cooling rack
  • Pastry brush

Ingredients
  

For the cinnamon sugar and pan

  • 100 g granulated sugar (for cinnamon sugar mixture)
  • 2 Tbsp ground cinnamon
  • unsalted butter or nonstick spray for greasing the pan

For the cheesecake filling

  • 450 g cream cheese softened (blocks, not whipped tubs)
  • 150 g granulated sugar
  • 1 large egg room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp fine salt

For the dough layers and topping

  • 1 can refrigerated crescent roll dough (or crescent dough sheet) 8 oz / 226 g
  • 2 Tbsp unsalted butter melted (for brushing the top)
  • reserved cinnamon sugar from above

Instructions
 

  • Bring ingredients to room temperature and prepare the pan: Take the cream cheese and egg out of the refrigerator 30–45 minutes before baking. Preheat the oven to 175°C / 350°F. Lightly grease a 20 cm (8-inch) square baking pan with butter or nonstick spray.
  • Mix the cinnamon sugar and coat the pan: In a small bowl, whisk the sugar and cinnamon until evenly combined. Sprinkle about half of the cinnamon sugar into the prepared pan and tilt to coat the bottom and a little way up the sides; tap any excess back into the bowl.
  • Prepare the first crescent dough layer: Unroll the crescent dough onto a lightly floured surface or parchment. If using perforated crescents, pinch and press the seams together to form a solid sheet, then lay it into the cinnamon-sugar-lined pan and press into the corners.
  • Make the cheesecake filling: Beat softened cream cheese with a hand mixer on medium speed for 1–2 minutes until smooth. Add sugar, vanilla, and salt and beat until fluffy, scraping the bowl as needed. Beat in the egg on low just until incorporated (avoid overmixing).
  • Spread the filling over the bottom crust: Spoon the cheesecake mixture over the dough and spread into an even layer with an offset spatula or the back of a spoon.
  • Add the top dough layer: Unroll remaining dough onto parchment and press seams together as before. Carefully transfer over the filling (rolling it around a rolling pin can help), and press very lightly to anchor without pushing filling up the sides.
  • Top with butter and cinnamon sugar: Brush the top dough evenly with melted butter, then sprinkle the remaining cinnamon sugar in an even layer.
  • Bake the bars: Bake on the middle rack for 28–35 minutes, until the top is deeply golden brown and edges bubble slightly; the center should look set but may jiggle gently.
  • Cool before slicing: Cool at room temperature at least 1 hour. For clean slices, refrigerate 2 hours more, then cut with a sharp knife, wiping the blade between cuts.
  • Serve: Serve slightly chilled or closer to room temperature. The top is crispest the day of baking, but flavors meld by day two.

Nutrition

Calories: 310kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 280mgPotassium: 90mgFiber: 1gSugar: 22gVitamin A: 550IUCalcium: 60mgIron: 1.2mg
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