Churro Cheeseccake #Recipe Peg Cochran/Margaret Loudon

 

My granddaughter saw this recipe on Instagram and convinced me to try it.  It was delicious and gone in an embarrassingly short period of time!  The hardest part was opening the crescent rolls!  I haven't made anything like that in ages.  I knew the cardboard roll would pop open and I half shied away from it as I tried to follow the directions to press on it with a spoon.  I ended up banging it on the counter and voilà, it opened.   A couple of weeks after making this, I was browsing in the grocery store and saw that you could buy a sheet of crescent roll dough so maybe I'll try that next time.  

1 tablespoon ground cinnamon

 ½ cup granulated sugar

Cheesecake bars:

Two 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

 

 Mix sugar and cinnamon together in a bowl.

 

Preheat oven to 350°F. Grease a 9×13 baking pan and sprinkle 1-2 tablespoons cinnamon sugar on the bottom.

Unroll crescent roll dough and press seams together to form one sheet.  Place into the bottom of the prepared 9×13 baking pan.

Combine cream cheese, sugar, egg, and vanilla and beat until smooth. 

 

Pour the cream cheese mixture over the crust and spread into an even layer.

 

Unroll the second tube of crescent rolls and press the seams together. Place it over the cream cheese layer.  

Pour melted butter over the top and spread it into an even layer.  Sprinkle with remaining cinnamon sugar. 

 

Bake for 26-30 minutes, until the crescent dough has puffed and is golden brown. Place on a wire rack to cool completely, then transfer to the fridge until chilled.