Churro Cheesecake Bars

Churro Cheesecake Bars

Yields: 8 squares

Time: 45 minutes

Supplies (Optional)

• Clamshell Takeout Containers

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Ingredients

For the Cheesecake:

2 (8-ounce) blocks of cream cheese, softened for at least 30 minutes

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Churro Topping:

2 cans of crescent dough

1/2 cup granulated sugar

2 tablespoons ground cinnamon

Instructions

Prepare the Churro Topping

1. In a small mixing bowl combine ½ cup of sugar and cinnamon. Set aside.

Prepare the Cheesecake Filling:

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

2. In a stand mixer, beat the softened cream cheese on medium speed until smooth and creamy. Use the whisk attachment for this step.

3. Add the granulated sugar and whisk on medium-high speed until fully combined. Scrape the bowl as needed.

4. Add the egg and vanilla extract to the bowl and mix on medium speed until well combined.

Prepare the Cheesecake:

1. Coat the bottom of your prepared baking dish with half of the cinnamon sugar.

2. Press one sheet of crescent dough into the bottom of the pan. Seal the perforations using your fingers.

3. Spread the cheesecake filling evenly over the crescent sheet.

4. Carefully place the second crescent sheet over the cheesecake layer. Seal the perforations using your fingers.

5. Sprinkle the remaining cinnamon sugar over the crescent sheet.

6. Bake for 30 minutes or until the top crescent layer is golden brown.

7. Remove from oven and allow the cheesecake to cool. Once cooled transfer to the refrigerator for 2 to 3 hours. Refrigerate overnight for best results.

8. Cut into 8 even squares and serve with strawberries and cool whip.