Editors' Pick
Churro Cheesecake Bars
photo by DianaEatingRichly
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 2 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1 teaspoon vanilla
- 1 egg, slightly beaten
- 1⁄2 cup sugar
- 2 tablespoons ground cinnamon
- 1⁄2 cup sugar
directions
- With a 13 x 9" baking pan, greased, open 1 can of the Pillsbury Cresent Dinner Rolls, and spread evenly on the bottom of the pan. Sealing the points where former rolls were. This forms the bottom crust.
- In a mixer, beat cream cheese, vanilla and egg and 1/2 cup sugar on medium speed until well blended.
- Spread cheese mixture evenly on the top of the crust.
- Unroll the second Pillsbury Cresent Dinner Rolls package, put on a 13 x 9" wax paper, and press and seal the ends of the rolls.
- Invert the dough to the top of the cheese, to form a top crust.
- Bake at 350 F, for 30-35 minutes, or until golden brown.
- Combine the last 1/2 cup sugar with the cinnamon, and sprinkle on top while still warm.
- Serve.
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Reviews
-
I’m a cheesecake fanatic & thought this was really good. Before putting it in the ‘fridge, the cheesy part is nice & soft! After cooling, it’s thicker like a usual cheesecake. I would serve it room temperature or chilled. And while I have never had an actual churro, my girlfriend that I made it for, for her birthday, loved it & loves churros! As for the sugar/cinnamon topping, I never pay attention to the amount given; I keep some stored in a jar & just sprinkle it on sparingly as wanted/needed. Well...sparingly as long as the dog doesn’t nudge my elbow trying to get a sample of whatever I’m cooking...! ????????
Tweaks
-
The recipe from Pillsbury is called sopapilla cheesecake, has butter on top before the cinnamon/sugar, then baked. It definitely doesn't taste like churros, but does have 5 star reviews! Another variation is to brush the top with egg white, then put a glaze on when it is finished cooking. I make the first one with butter, but you can research it and find the other variation if it sounds better to you.
RECIPE SUBMITTED BY
Evelyn L Jepson
Canada
I had to change my email address of late. if you can't get it by lorraineejepson@yahoo.ca, try yahoo.com.