Who says using some cheat steps in baking doesn’t make you a real baker? This recipe for churro cheesecake bars uses some readymade Pillsbury Crescent dinner rolls to skip a lot of the tricky steps, making this recipe not only delicious but easy as well.
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Churro Cheesecake Bars
Cheesecake bars are one of those things that people tend to serve at parties as a sort of fancy, sweet and delicious snack that is easy to pick up and eat just a little bit of.
However, the real reason why they are served is because they can be really easy to make, especially when you are a bit sneaky and use a few shortcuts like some readymade crescent dinner rolls.
Churro Cheesecake Bars Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Pillsbury Refrigerated Crescent Dinner Rolls
• Philadelphia Cream Cheese
• Vanilla extract
• Ground cinnamon
• White sugar
How To Make Churro Cheesecake Bars
• Open the Pillsbury Crescent Dinner Rolls and spread them evenly over the bottom of the pan, pressing everything firmly, ensuring there aren’t any obvious edges
• In a stand mixer, beat together the cream cheese, vanilla, egg, and ½ cup of sugar on medium until well combined
• Spread this mixture evenly into the pan over the first layer of crescent rolls
• Open the second pack of crescent rolls, roll it out and press flat into a piece of wax paper so that you can peel it back and use it as the top crust
• Top the filling with this layer and then bake at 350 Fahrenheit for 30 minutes, or until golden brown
• Mix the remaining sugar and cinnamon together and sprinkle over the top while still warm and then serve
How To Get The Right Texture For Your Cheesecake Bars
This recipe makes for an especially chewy and tender bite, with a thick layer of sweet, creamy cream cheese in the middle.
The real key to getting the texture right is to make sure to spread the dinner roll dough evenly on the bottom of the pan. If you don’t press them together and spread them properly, they will tend to clump into little sections and be filled with irregular edges and random spaces.
This will result in some spots being soggy and undercooked, with others being hard and overcooked.
It will also mean that the cream cheese layer won’t mix in properly or stick to the dough, resulting in weird clumping.
Furthermore, make sure to roll out the second package really well so that it is an even thickness all the way across. This will result in the best texture by far, as it will give even coverage and thus even insulation to the cream cheese layer and under-layer of dough.
How To Vary The Flavorings For The Topping
This recipe uses a nice and traditional cinnamon sugar topping, both to provide some comforting sweetness and just a little bit of crunch in every bite.
You don’t have to stick with the regular cinnamon as the main flavoring, though; you could go all out and try something totally different!
Why not grind up some dried cardamom and add that to the ground cinnamon and sugar? You would end up with a flavor reminiscent of Swedish kanelbullar, which is famous for its pronounced cardamom flavor.
Or why not go spicy? Add in a little bit of freshly grated lime zest and a touch of cayenne to end up with a zingy, ever so slightly spicy version?
Feel free to play around with all kinds of spices and flavorings, so long as they are comforting, warming, and feel appropriate for something that is stuffed with sweetened cream cheese.
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- Prep Time
- 10 minutes
- Karlynn Johnston
- two 8-ounce cans refrigerated crescent dinner rolls
- two 8-ounce packages cream cheese softened
- 1 teaspoon vanilla
- 1 large egg slightly beaten
- 1/2 cup white sugar
- 2 tablespoons ground cinnamon
- 1/2 cup white sugar
- Grease a 13×9" pan and set it aside.
- Open one can of the rolls and place into the bottom of the pan. Make sure you press everything firmly into the bottom of the pan.
- In a stand mixer, beat cream cheese, vanilla, egg and 1/2 cup sugar on medium until well combined.
- Spread this mixture evenly into the pan over the first layer of crescent rolls.
- Open the second crescent rolls package, and roll it out on your counter on a piece of parchment paper.
- Turn it upside down and onto the top of the filling into the 13×9" pan to create a top layer.
- Bake in the preheated oven for 30-35 minutes, or until golden brown.
- Mix together the last 1/2 cup sugar and cinnamon, and sprinkle on top while still warm.
- Keep refrigerated in a closed container
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.