Churro Cheesecake Crescent Bars

• 1 can crescent rolls
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/4 cup butter, melted
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• Dark chocolate for drizzling (optional)

Steps

1. 1 Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. 2 Unroll crescent dough and separate into triangles. Press triangles into a 9-inch baking dish, forming a crust.
3. 3 In a bowl, mix cream cheese, 1/4 cup sugar, vanilla, and egg until smooth.
4. 4 Spoon cheesecake mixture over crescent dough, spreading evenly.
5. 5 In a separate bowl, combine melted butter, 1/2 cup sugar, and cinnamon. Brush over the cheesecake layer.
6. 6 Bake for 20 minutes or until golden brown.
7. 7 Let cool before drizzling with melted dark chocolate, if desired.

Equipment

• 9-inch baking dish
• parchment paper
• mixing bowls

Variations

• Add a layer of caramel sauce before the cinnamon-sugar topping.
• Use white chocolate for drizzling instead of dark chocolate.

Substitutions

• If you're out of crescent rolls, use store-bought pie crust cut into squares.

Pairings

• Serve with fresh berries.
• Pair with a glass of milk.

Nutrition

Tips

• For even cooking, ensure the crescent dough is pressed snugly into the dish.
• Let the bars cool completely before slicing for easier handling.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5-10 minutes.

Freezing: Freeze wrapped individually in plastic wrap for up to 1 month. Thaw at room temperature.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a hot cup of coffee or tea.

FAQ