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–+ servings

Churro Cheesecake Bars with Pillsbury Crescent Sheets

With only 10 minutes of prep time and 8 ingredients these eggless Churro cheesecake bars are easy to make. Flavors of cinnamon sugar, buttery crust and sweet creamy cheesecake filling are a match made in heaven.
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Prep Time 10 minutes
Cook Time 37 minutes
Course cake, christmas, Dessert, eggless dessert, Teatime, thanksgiving
Cuisine American, Fusion, International, Mexican
Servings 24 bars

Equipment

  • 1 mixing bowl
  • 1 9*13 pan
  • 1 measuring cups and spoons
  • 1 electric egg beater

Ingredients
  

Cinnamon sugar

  • 1/2 cup White granulated sugar 100 grams/3.6 oz
  • 1 +1 tbsp+ tsp ground cinnamon powder 1 tbsp plus 1 tsp

Cheesecake Filling

  • 2 packages 8 oz each Blocks of cream cheese, at room temperature. I used Philadelphia Cream Cheese 16 oz/1 LB/ 453 grams
  • 1/3 cup sour cream, at room temperature 75 grams
  • 3/4 cup white granulated sugar 150 grams, can use 1 cup if you like it sweeter
  • 1/2 tsp fresh squeezed lemon juice
  • 1 tsp vanilla extract

Churro layers

  • 2 packages 8 oz each Pillsbury Crescent dough SHEETS 226 grams each
  • 4 tbsp unsalted butter, melted 1/2 stick or 1/4 cup or 60 grams
  • 1 tbsp oil for brushing bottom of pan or non stick spray

Instructions
 

  • Preheat oven to 375F/190C
  • Brush the bottom of 9*13 pan with oil or non stick spray and set aside

Cinnamon Sugar

  • Mix the sugar and cinnamon powder in a bowl and set aside
  • Sprinkle 1/2 of the cinnamon sugar on the pan

Cheesecake Filling

  • In a large mixing bowl, combine cream cheese, sour cream, sugar, lemon juice and vanilla extract and beat with electric egg beater till smooth. Set aside

Assemble the Churro Cheesecake

  • Unroll 1 Crescent dough sheet and place it over the cinnamon sugar at bottom of pan. Stretch to fit the pan. Cut with knife to fit. Press down lightly.
  • Bake at 375F/190C for 7 minutes. Remove from oven and cool completely. REDUCE TEMPERATURE OF OVEN TO 350 F/180C
  • Once the first layer has cooled, spread the whipped cheesecake filling on top of the first layer.
  • Unroll the second Crescent dough sheet and place it over the cheesecake filling, stretching to fit and cutting off any excess dough wit knife. Make sure the filling is fully covered by the dough
  • Sprinkle the remaining cinnamon sugar. Smoothen out with the back of spoon to make sure its level. Drizzle melted butter on top
  • Bake at 350F/180C for 30 minutes. Cool completely and cut into bars
  • Serve immediately or store in refrigerator and serve cold. Tastes best served cold.
  • Drizzle with honey for it to taste like sopapilla served in Mexican restaurants

Notes

Pillsbury crescent comes in 2 forms- rolls and sheets. Rolls have perforations for separating them into individual crescent rolls. Sheets have no perforations and is one solid layer of dough. The sheet is preferred for this recipe. If you have to use the crescent rolls, gently pinch at the perforations to join them. Putting a layer of cinnamon sugar at the bottom of the pan is completely optional. I have made it both ways. Though sprinkling the cinnamon sugar at bottom gives a better look, it does make it harder to remove as the sugar gets cooked and stuck to the bottom of the pan. Without the first layer of cinnamon sugar, the bars come off easily. Always bake the first layer, this ensures its not doughy and raw
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