Ingredients
For the Crust & Topping:
2 cans refrigerated crescent roll dough
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup melted butter
For the Cheesecake Filling:
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish.
In a small bowl, mix 1/2 cup sugar with cinnamon. Set aside.
Roll out one can of crescent dough and press it into the bottom of the pan, sealing seams.
In a mixing bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Spread cheesecake mixture evenly over the dough layer.
Roll out second crescent dough sheet and place on top. Seal seams gently.
Brush melted butter over the top layer. Sprinkle generously with cinnamon sugar mixture.
Bake for 30–35 minutes until golden brown.
Cool completely, then refrigerate for at least 2 hours before slicing into bars.
Notes
Cooking Tips
- Use room temperature cream cheese for the smoothest filling.
- Chill before slicing for clean, neat bars.
- Line pan with parchment paper for easy removal.
- Add extra cinnamon sugar after baking for more churro flavor.
Variations
Caramel Drizzle: Add warm caramel sauce over the bars before serving.
Chocolate Lover’s Version: Sprinkle mini chocolate chips over the cheesecake layer.
Pumpkin Spice Twist: Add 1/4 cup pumpkin puree and pumpkin spice to filling.
Mini Bites: Bake in muffin tins for individual servings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Protein: 5g