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–+ servings
Stack of churro cheesecake bars with a buttery shortbread crust, creamy cheesecake center, cinnamon sugar topping, and warm caramel sauce dripping down the sides on a white plate

Cinnamon Churro Cheesecake Bars

Soft cheesecake tucked between flaky layers and finished with cozy cinnamon sugar makes every bite feel nostalgic.
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Prep Time 21 minutes
Cook Time 28 minutes
Chill Time 3 hours
Total Time 3 hours 49 minutes
Servings: 16
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon ground cinnamon Freshly ground for bold aroma
  • ½ cup granulated sugar Used for cinnamon sugar mixture
  • 2 tubes refrigerated crescent roll dough 8 oz each (Cold dough is easier to handle)
  • 16 oz full-fat cream cheese Softened to room temperature for smooth mixing
  • ¾ cup granulated sugar Balances the tanginess of the cream cheese
  • 1 large egg Helps set the cheesecake layer
  • 1½ teaspoons vanilla extract Adds warmth and depth of flavor
  • 3 tablespoons unsalted butter melted (Slightly cooled to avoid soggy dough)

Equipment

  • 1 9x13-inch baking pan Metal or glass pan works well for evenly baked bars
  • 1 Mixing bowl Large enough to comfortably blend the cheesecake filling
  • 1 Electric hand mixer or stand mixer Used to beat the cream cheese until smooth and lump-free
  • 1 Measuring Cups and Spoons Ensures accurate ingredient portions for consistent results
  • 1 Spoon or spatula Helpful for spreading the filling and smoothing melted butter
  • 1 Wire cooling rack Allows airflow so the bars cool evenly before chilling

Method
 

  1. Stir the cinnamon and sugar together in a small bowl until evenly combined, then set aside.
  2. Heat the oven to 350°F and position the rack in the center, then grease a 9×13-inch pan and dust the bottom with a small amount of cinnamon sugar.
  3. Unroll one package of crescent dough, press the seams together to form a single sheet, and gently fit it across the bottom of the prepared pan. assemble
  4. Beat the cream cheese with sugar, egg, and vanilla until silky and smooth, then spread it evenly over the dough layer.
  5. Unroll the second package of dough, seal the seams, and carefully lay it over the cheesecake filling so it fully covers the surface.
  6. Drizzle the melted butter evenly over the dough and finish by sprinkling the remaining cinnamon sugar across the top.
  7. Bake until the dough is puffed and golden, about 26–30 minutes, then cool completely before chilling and slicing to serve.

Nutrition

Serving: 85gCalories: 285kcalCarbohydrates: 29gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 315mgPotassium: 45mgFiber: 1gSugar: 20gVitamin A: 460IUVitamin C: 1mgCalcium: 35mgIron: 1mg

Notes

These bars taste even better once fully chilled, when the layers settle into that perfect bakery-style texture. The cinnamon sugar top brings instant churro vibes and makes the kitchen smell incredible. Slice generously and serve when you want something comforting and crowd-pleasing.

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