u003cstrongu003e1. Can I make churro cheesecake ahead of time?u003c/strongu003e

Yes, you can prepare churro cheesecake a day in advance and store it in the refrigerator. This allows the flavors to blend beautifully, resulting in an even richer taste. If making it ahead for an event, cover it tightly to maintain its freshness and crispiness.u003cbru003e

u003cstrongu003e2. What can I use instead of crescent dough?u003c/strongu003e

If you don’t have crescent dough, you can substitute it with puff pastry for a flakier texture or pie crust for a firmer base. Some variations use graham cracker crusts or shortbread bases, but to achieve the true churro-like crunch, crescent dough or puff pastry works best.u003cbru003e

u003cstrongu003e3. How do I prevent the cheesecake filling from cracking?u003c/strongu003e

To prevent cracks in the cheesecake layer, make sure the cream cheese is softened before mixing to avoid lumps. Mix the batter just until combined, as overbeating can introduce too much air, leading to cracks. Also, bake at a moderate temperature and allow the cheesecake to cool gradually in the oven with the door slightly open before moving it to the refrigerator.u003cbru003e

u003cstrongu003e4. Can I make this recipe gluten-free?u003c/strongu003e

Yes, you can make churro cheesecake gluten-free by using a gluten-free pastry dough or a nut-based crust. Ensure that your cinnamon-sugar mixture and other ingredients, such as vanilla extract and baking powder, are also certified gluten-free. The texture may vary slightly, but the taste will still be delicious.

Churro Cheesecake Bars Recipe

Description

These Churro Cheesecake Bars combine the rich, creamy texture of cheesecake with the crisp, cinnamon-sugar coating of classic churros. This easy-to-make dessert is perfect for parties, holidays, or a sweet treat anytime!

Ingredients

Scale

Cinnamon Sugar

1 tablespoon ground cinnamon
½ cup granulated sugar

Cheesecake Bars

2 8-oz packages refrigerated crescent roll dough (or sheets)
16 oz full-fat cream cheese (softened)
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter (melted and cooled slightly)

Optional Toppings

Dulce de leche or salted caramel sauce
Chocolate sauce
Honey
Vanilla ice cream
Fresh strawberries

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Instructions

Cinnamon Sugar

Combine cinnamon and sugar in a bowl and set aside.

Cheesecake Bars

Preheat oven to 350°F and position the rack in the middle.
Grease a 9×13 baking pan and sprinkle 1-2 tablespoons of cinnamon sugar evenly in the bottom.
Open one tube of crescent roll dough, unroll it, and press the seams together to form a single rectangular sheet. Place it into the prepared baking pan, covering the entire bottom.
In a mixing bowl, beat cream cheese, sugar, egg, and vanilla until smooth and well combined.
Spread the cream cheese mixture evenly over the crescent dough.
Unroll the second tube of crescent roll dough, press the seams together, and place it over the cheesecake layer, ensuring full coverage.
Pour melted butter evenly over the top, spreading it gently with the back of a spoon.
Sprinkle the remaining cinnamon sugar mixture over the top.
Bake for 26-30 minutes, until the crescent dough is puffed and golden brown.
Transfer to a wire rack to cool completely, then refrigerate until fully chilled.
Once chilled, cut into bars and serve.

Notes

Storage: Keep refrigerated in an airtight container for up to 4 days.
Serving Suggestions: Serve chilled or warm with caramel drizzle, fresh fruit, or ice cream.
Customization: Add a sprinkle of nutmeg or swap crescent dough for puff pastry for a flakier texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American, Mexican

Nutrition

Calories: 284