CHURRO CHEESECAKE BARS RECIPE

🥘 Ingredients

• cinnamon (ground)
  2 tbsp
• cream cheese (8 oz packages, softened)
  2
• egg
  1
• roll (pillsbury crescent dinner, 8 oz)
  2 cans
• sugar
  1 cup
• vanilla
  1 tsp

🍳 Cookware

• bowl
• pan

1. 1

   Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl . Set aside.

   sugar: 1/2 cup, cinnamon: 2 tbsp (ground)
2. 2

   Beat the cream cheese till smooth. Add the sugar , egg , and vanilla and beat till smooth and creamy. Set aside.

   cream cheese: 2 (8 oz packages, softened), sugar: 1/2 cup, egg: 1, vanilla: 1 tsp
3. 3

   Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
4. 4

   Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan.
5. 5

   Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.

   roll: 2 cans (pillsbury crescent dinner, 8 oz)
6. 6

   Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350° for about ⏱️ 30 minutes or until light brown.
7. 📝

   Because of the cream cheese in the filling, these bars need to be refrigerated. They are best eaten the first day, but they will last for 2-3 days in the fridge. The crust will not be as crunchy though.