Churro Cheesecake Bars
These are the ingredients you’ll need to make this churro cheesecake bar recipe:
- Sugar: Start with ½ cup of white sugar.
- Cinnamon: A tablespoon ground cinnamon lends warmth.
- Cream cheese: You’ll need two packages of brown sugar and cinnamon spreadable cream cheese.
- Egg: An egg gives the filling moisture and helps find it together.
- Vanilla: Two teaspoons of vanilla extract add a depth of flavor.
- Orange zest: Orange zest is optional, but it gives the filling welcome brightness.
- Crescent sheets: Refrigerated crescent sheets are the convenient crust.
- Butter: Melted butter adds richness and gives the sugar something to adhere to.
- Cajeta: Cajeta (Mexican caramel) is optional, but it’s the perfect finishing touch.
How to Make Churro Cheesecake Bars:
- Sprinkle the bottom of a prepared pan with sugar and cinnamon.
- Place a crescent sheet in the pan.
- Make the filling, then spread it over the crescent sheet.
- Top with the remaining crescent sheet, then pour melted butter over the top.
- Sprinkle with the remaining sugar and bake until golden brown.
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13×9-inch baking pan with cooking spray.
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In a small bowl combine sugar and cinnamon. Sprinkle half of the sugar mixture evenly in the bottom of the pan.
- Place one crescent sheet in the pan, trimming to fit as needed.
- For filling, in a medium bowl beat cream cheese, egg, vanilla, and orange zest with a mixer on medium until smooth.
- Spread cream cheese filling evenly over crescent layer in pan.
- Gently lay the remaining crescent sheet over the filling.
- Pour melted butter over the top.
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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.
