Description
Churro cheesecake bars feature a fluffy cinnamon sugar crust, creamy tangy filling, and all the comfort of classic Southern baking.
Ingredients
2 cans crescent roll dough or 2 cups cinnamon graham cracker crumbs
3 (8-oz) packages cream cheese, room temperature
3/4 cup granulated sugar
1/4 cup packed brown sugar
1/3 cup sour cream
2 large eggs
2 tsp vanilla extract
6 tbsp melted unsalted butter
2 tbsp ground cinnamon
Instructions
Étape 1: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Étape 2: Mix sugar and cinnamon for topping.
Étape 3: Press one can of crescent dough (or half the crumbs) into the bottom. Sprinkle with 1/3 cinnamon sugar.
Étape 4: Beat cream cheese, sugars, sour cream, eggs, and vanilla until smooth. Spread filling evenly.
Étape 5: Top with second can of dough (or remaining crumbs), brush with melted butter. Sprinkle with rest of cinnamon sugar.
Étape 6: Bake 40 min, cool to room temp. Chill 4 hours before slicing.
Notes
For extra crunch, sprinkle crushed pecans on top before baking.
Swap sour cream for Greek yogurt for a tangier flavor.
Freeze well-wrapped slices for up to 2 months.
- Prep Time: PT0H20M
- Cook Time: PT0H40M
- Category: Dessert
- Method: Baked
- Cuisine: Fusion (Southern/Mexican)