Churro Bars

• servings: 16 servings
• active time: 15 minutes
• total time: 1 hour 45 minutes

Ingredients

1/2 cup (99g) granulated sugar

2 Tbsp cinnamon

2 cans Pillsbury crescent dough (8 oz each, I used the butter flake type)

2 8 oz packages cream cheese (room temperature)

½ cup (99g) granulated sugar

1 tsp vanilla extract

2 large eggs

Directions

Preheat the oven to 350ºF. Spray a 9x13 inch baking pan with non-stick cooking spray.

Make the cinnamon sugar topping by combining 1/2 cup granulated sugar and the cinnamon, mix. Sprinkle 1/4 cup of this mixture over the bottom of the pan.

On a silicone baking mat, unroll one can of crescent rolls. Use your fingers to press the seams together. Carefully place the dough into the pan

In a medium mixing bowl, combine the cream cheese and granulated sugar, beat with an electric mixer for 2-3 minutes. Add in vanilla extract and eggs, beating until combined. Evenly spread the cheesecake over the dough in the pan.

Unroll the second can of crescent rolls and use your finger to press the seams together. Carefully place the dough on top of the cheesecake. Sprinkle the remaining cinnamon sugar mixture evenly over the dough.

Bake for 30-35 minutes or until the crescent dough puffs up and turns golden in color. Remove the cheesecake from the oven and allow it to cool on the counter for 1 hour.

Place the pan in the fridge to chill for 2-4 hours. Cut the cheesecake into bars and serve. Churro cheesecake is best served the day it’s made. The longer the cheesecake sits in the fridge, the crescent dough layers will become soft.

Nutrition

• Calories: 220 kcal
• Total Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.002 g
• Cholesterol: 38 mg
• Sodium: 285 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 1 g
• Total Sugars: 16 g
• Protein: 3 g