Churro Cheesecake Bars (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
2 (8 oz) cans Pillsbury crescent dough sheets
02 -
3 (8 oz) blocks cream cheese, softened
03 -
½ cup sour cream
04 -
3 eggs
05 -
2 teaspoons vanilla extract
06 -
1 can sweetened condensed milk, plus more for drizzling
07 -
¼ cup sugar
08 -
½ teaspoon cinnamon
09 -
Nonstick cooking spray
→ Cinnamon Sugar
10 -
½ cup sugar
11 -
2 tablespoons cinnamon
→ Optional Toppings
12 -
Sliced strawberries
13 -
Sweetened condensed milk for drizzling
# Instructions:
01 -
Preheat oven to 350°F. Grease bottom and sides of a 9x13 casserole dish with cooking spray.
02 -
In large mixing bowl, combine cream cheese, sour cream, eggs, vanilla extract, sweetened condensed milk, sugar, and cinnamon. Mix with hand mixer until smooth with no chunks remaining.
03 -
Roll out one can of crescent dough to match size of baking dish. Press into bottom of dish, covering evenly. Sprinkle with cinnamon-sugar mixture.
04 -
Pour cheesecake filling over cinnamon-sugar coated dough.
05 -
Roll out second can of crescent dough and carefully place on top of filling. Sprinkle entire top with remaining cinnamon-sugar mixture.
06 -
Bake for 40-45 minutes until toothpick inserted in center comes out clean.
07 -
Cool on rack for about 1 hour, then cover tightly and refrigerate for at least 8 hours or overnight before serving.
# Notes:
01 -
Best made a day ahead as flavor improves overnight
02 -
No need to worry about cracks like traditional cheesecake
03 -
Perfect for potlucks and gatherings