Churro Cheesecake Bars . . . the crunchy cinnamony goodness of a churro filled with a tangy cream cheese filling. The best of two desserts rolled into one!
Bar cookies like snickerdoodle blondies and sugar cookie bars make a regular appearance at my house. They are great for feeding a crowd, and everyone loves them. These cheesecake churro bars are a new favorite.
When Christmas season rolls around, nothing’s better than the smell of cinnamon sugar wafting through the house. Takes me back to my childhood every time. My mom always made homemade goodies like gingerbread men for the holidays, and I have fond memories of helping her in the kitchen.
Now I love baking even more than she did! I have several classic recipes that are favorites, but it’s always fun to experiment. These churro cheesecake bars are a fun combination of two classic desserts. My family was thrilled with the result!
Crunchy cinnamon sugar crust with a cheesecake filling. Who can resist that? These tasty bars will make your house smell like Christmas, and every bite is simply scrumptious. The textures and flavors combine to make one unbeatable dessert!
How to make churro cheesecake bars:
Ingredients:
- sugar
- ground cinnamon
- cream cheese
- egg
- vanilla
- Pillsbury crescent dinner rolls
The crust for these bars is made from cans of crescent rolls, so they are super simple! If you can find the crescent roll dough that comes all in one sheet, it works the best.
Start by mixing up your cheesecake filling, then set the mixture aside.
Spray your 9×13″ pan with non stick spray, then sprinkle it with a cinnamon sugar mixture. Lightly flour a piece of waxed paper, then press one of the cans of dough out into a 9×13″ rectangle. If you have the kind that’s cut into triangles like mine is, press all of the seams firmly together.
Flip the dough over on top of the cinnamon sugar and press it into the sides of the pan.
Spread the cheesecake filling evenly onto the crust.
Roll out the remaining can of dough the same way you did the first one, then flip it carefully onto the filling. Sprinkle the remaining cinnamon sugar mixture on top.
Pop the pan into a preheated 350° oven and bake for about 30 minutes. Let cool, then cut into squares.
Every bite of these bars just melts in your mouth! They are a perfect holiday dessert, but they would be great any time of year.
How to store churro cheesecake bars:
Because of the cream cheese in the filling, these bars need to be refrigerated. They are best eaten the first day, but they will last for 2-3 days in the fridge. The crust will not be as crunchy though.
For more cinnamon treats, check out:
Churro Cheesecake Bars Recipe:
The crunchy cinnamony goodness of a churro filled with a tangy cream cheese filling. The best of two desserts rolled into one! Recipe adapted from The Recipe Critic.Churro Cheesecake Bars
Ingredients
Instructions
Notes
ENJOY!
Sam
May 8, 2019 at 9:43 pmHow long do you let them cool?
Kara Cook
May 8, 2019 at 10:01 pmThat totally depends on the temperature of your kitchen. I let mine cool for over an hour, but you can speed up the process by putting them in the refrigerator. 🙂
Vivian Sullivan
February 3, 2019 at 10:44 amI posted a picture of my halved recipe.. these really are good. I’d probably bake them the whole 30 min next time.. my think being that they wouldn’t need to bake as long because of the 8×8 pan. I’d like a crispy bottom as well!
I made them for my son! He’d better hurry to the pan!
Kara Cook
March 16, 2019 at 9:33 pmThanks for the tip about making a half batch! So glad you liked them, and I hope your son did as well. 🙂
Taylor W.
December 22, 2018 at 7:02 amThese look so delicious! Loving all of the flavors!
Jennifer
December 21, 2018 at 12:10 pmWOW!! I cannot wait to make these!! Everything about it makes me happy!
Emily Hill
December 21, 2018 at 11:59 amDude. Churro cheesecake bars?? These sound divine!
Sommer
December 21, 2018 at 10:51 amWow, what a wonderful cheesecake variation. The spice is just perfect!