Deez

Churro Cheesecake Bars Servings: 12 bars Prep Time: 15 minutes Cook Time: 30–35 minutes Total Time: 50 minutes (plus chilling) Ingredients For the Crust: 2 cans (8 oz each) refrigerated crescent roll dough ½ cup unsalted butter, melted For the Cheesecake Filling: 16 oz (450g) cream cheese, softened 1 cup granulated sugar 1 tsp vanilla extract 1 large egg For the Cinnamon Sugar Topping: ½ cup granulated sugar 2 tbsp ground cinnamon ¼ cup unsalted butter, melted Instructions Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper, leaving overhang for easy removal. Make the bottom crust. Unroll one can of crescent dough and press it into the bottom of the prepared pan, sealing the seams. Brush with half the melted butter. Make the filling. Beat cream cheese, sugar, and vanilla until smooth and creamy. Add the egg and beat just until combined — don't overmix. Assemble. Spread cheesecake filling evenly over the bottom crust. Unroll the second can of crescent dough and place on top of the filling, gently stretching to cover and sealing the seams. Brush with remaining melted butter. Add cinnamon sugar. Mix sugar and cinnamon together. Sprinkle evenly over the top crust. Some will soak into the butter and some will stay on top for that classic churro crunch. Bake for 30–35 minutes until the top is golden brown and the center is just set with a slight jiggle. It will firm up as it cools. Cool and chill. Let cool completely at room temperature, then refrigerate at least 2 hours (preferably overnight) for cleanest slicing. Serve. Lift out using parchment overhang. Cut into 12 squares. Dust with extra cinnamon sugar if desired. Tips Seal crescent seams well — any gaps and the filling leaks through during baking. Don't overbake — the center should still have a slight wobble when you pull it out; it sets firm in the fridge. Cold cheesecake slices cleaner — warm bars will squish and lose their layers. Variations Add a layer of dulce de leche or caramel sauce under the cheesecake filling. Mix mini chocolate chips into the cheesecake batter. Drizzle with melted chocolate or a simple glaze for extra indulgence.