These easy churro cheesecake bars combine creamy, tangy cream cheese with the sweet crunch of cinnamon-sugar coated churros. They’re a guaranteed crowd-pleaser!
In a large mixing bowl, combine the cream cheese, sugar, vanilla, and egg. Beat with a mixer or by hand until smooth and creamy.
Grease a 9x13" baking dish and press the first roll of crescent rolls to cover the bottom and seal the seams. Spread the cream cheese mixture on, then cover with the second roll of crescent rolls.
Mix the cinnamon and sugar for the topping together. Then, brush the melted butter over the top and sprinkle the sugar mixture evenly to coat the top.
Bake for 25-30 minutes or until set. Remove from oven and drizzle with chocolate sauce if desired.
Notes
How to Store: Store in an airtight container at room temperature on the counter for a day or two, or in the refrigerator for up to a week.How to Freeze: Churro cheesecake bars can be frozen for up to a month. Simply wrap the bars tightly in plastic wrap or store them in an airtight container. How to Reheat: You can reheat the cheesecake bars for a few seconds in the microwave to warm them up, or eat them cold or at room temperature.