All the crispy, cinnamon-sugar joy of a churro meets the creamy, dreamy richness of cheesecake — no deep fryer required.

Instructions

1. Preheat oven: 350°F. Grease a 9×13-inch baking dish.

2. Bottom layer: Unroll 1 can of crescent dough and press it evenly into the bottom of the pan.

3. Make cheesecake filling: Beat cream cheese, sugar, vanilla, and egg until smooth. Spread evenly over the dough.

4. Top layer: Unroll second can of crescent dough and place over the cheesecake layer.

5. Add cinnamon sugar: Mix sugar and cinnamon. Brush top dough with melted butter, then sprinkle cinnamon sugar evenly over the top.

6. Bake: 30–35 min, until golden brown and set in the center.

7. Cool & slice: Let cool completely before slicing into bars.

AI Tips

• Serve warm for gooey cheesecake, or chill for cleaner slices.

• Add a drizzle of caramel sauce for extra indulgence.

  Servings:  16 bars

  Calories:  240 calories

  Ingredients:

  0.5x

  1x

  2x

  4x

  Original recipe (1X) yields 16 servings.

  For the crust & topping:

  •   2 cans refrigerated crescent roll dough (8 oz each)
  •   1/2 cup granulated sugar
  •   2 tsp ground cinnamon
  •   1/2 cup unsalted butter (melted)

  For the cheesecake layer:

  •   16 oz cream cheese (softened)
  •   1 cup granulated sugar
  •   1 tsp vanilla extract
  •   1 large egg