Churro Cheesecake Bars

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Ingredients

  • Cooking spray
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
  • 2 packages 7.5 ounces each brown sugar and cinnamon spreadable cream cheese, softened
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest optional
  • 2 packages 8 ounces each refrigerated crescent dough sheets
  • 1/4 cup salted butter melted
  • 2 tablespoons warmed cajeta Mexican caramel (optional)

Instructions

  • Preparation: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Utilize cooking spray to lightly grease a 13×9-inch baking pan.
  • Cinnamon-Sugar Mixture: In a small bowl, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Mix thoroughly. Distribute half of this mixture evenly across the bottom of the prepared baking pan.
  • Dough Placement: Unroll one sheet of the refrigerated crescent dough and place it in the pan, trimming the edges as necessary to fit.
  • Filling Preparation: In a medium bowl, using an electric mixer set to medium speed, blend the softened cream cheese, egg, vanilla extract, and optional orange zest until the mixture is smooth and creamy. Spread this mixture evenly over the crescent dough in the pan.
  • Second Dough Layer: Carefully place the second sheet of crescent dough over the cream cheese filling. Smooth it gently to cover the filling completely.
  • Final Assembly: Pour the melted salted butter evenly over the top crescent sheet. Sprinkle the remaining cinnamon-sugar mixture over the butter.
  • Baking: Place the pan in the preheated oven and bake for approximately 30 minutes, or until the top is golden brown and the filling is set.
  • Cooling and Serving: Allow the churro cheesecake bars to cool slightly in the pan. Cut into bars and serve warm, or refrigerate and serve chilled. For an added touch of sweetness, drizzle warmed Cajeta over the bars just before serving.

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