Churro Cheesecake Bars

close up of two churro cheesecake squares.

These churro cheesecake bars reinvent the classic Mexican sweet: creamy cheesecake layered between flaky croissant dough, topped with cinnamon, sugar & honey.

Course Dessert

Cuisine American

Keyword cheesecake, cinnamon, sopapilla

Prep Time 10

Cook Time 40

Chill time 2

Total Time 50

Servings slices

Calories 375kcal

Author Stacey aka the Soccer Mom

Cost $12

Equipment

9x13 inch baking dish

Ingredients

Cheesecake Ingredients

2 cans crescent dough sheets
3 blocks cream cheese 8oz each, at room temperature
3/4 cup heavy cream
1 cup sour cream
4 eggs
1/4 cup all purpose flour
1 cup granulated sugar
1 Tablespoon vanilla extract

Toppings

1/4 cup ground cinnamon
1/2 cup granulated sugar
1/4 cup honey

Instructions

To Prep: Preheat oven to 325°F and coat a 9x13 inch baking dish with non-stick spray.
With an electric mixer, beat together softened cream cheese and 1 cup sugar until light and fluffy.
Add heavy cream, flour, sour cream, and vanilla extract.
Mix in eggs one at a time, just enough to combine with the batter. Set aside.
Unroll one can of crescent dough and place in the bottom of the prepared pan, so the bottom is covered.
Pour cheesecake batter over the first layer of crescent dough.
Use the second can of crescent dough to cover completely the cheesecake batter.
In a small bowl, toss together 1/2 cup sugar and 1/4 cup cinnamon. Use half of this mixture to coat the top of the cheesecake.
Bake at 325°F for 40 minutes. Remove from oven and allow to cool for half an hour. Refrigerate for at least 2 hours to fully set.
Before serving, drizzle with honey and dust with remaining cinnamon sugar.

Video

Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Prep Tips:

Dough Tip: Freeze crescent dough 10 minutes to reduce stickiness.
Crescent Dough: Use 2 cans if needed, as can sizes may vary.
Substitutions: Use crescent rolls (pressed together) if sheets aren’t available.
Gluten-Free: Use gluten-free crescent dough and swap flour for almond flour.
Serving: Cool completely before slicing; drizzle with honey and cinnamon sugar.
Storage: Refrigerate leftovers in a covered container 2-3 days.

Nutrition