Crescent Churro Bars (Print Version)
# Ingredients:
→ Base Layer
01 -
Nonstick spray for greasing the pan
02 -
½ cup sugar
03 -
¼ cup cinnamon
04 -
3 (8 oz) blocks of softened cream cheese
05 -
½ cup sour cream
06 -
Two cans of Pillsbury crescent dough (8 oz each)
07 -
One can of sweetened condensed milk, with extra for topping
08 -
3 eggs
09 -
2 teaspoons vanilla extract
→ Sugar and Cinnamon Mix
10 -
½ cup sugar
11 -
2 tablespoons cinnamon
→ Optional Garnishes
12 -
Drizzle of sweetened condensed milk
13 -
Fresh strawberry slices
# Instructions:
01 -
Turn your oven to 350°F and coat a 9x13 pan with nonstick spray so nothing sticks.
02 -
In a big bowl, add cream cheese, sour cream, eggs, sugar, cinnamon, condensed milk, and vanilla. Blend everything with a hand mixer until creamy and totally smooth without lumps.
03 -
Spread one can of crescent dough into the bottom of your greased dish, making sure it covers the base completely. Sprinkle over some cinnamon-sugar for extra flavor.
04 -
Carefully pour the cheesecake mixture over the dough at the bottom so it spreads evenly.
05 -
Roll the second can of crescent dough over the filling gently and spread it out. Sprinkle the entire surface with the leftover cinnamon-sugar mix.
06 -
Bake it for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
07 -
After baking, let it cool on the counter for about an hour. Then, wrap it up tight and chill in the fridge for at least 8 hours or leave it overnight for best results.
# Notes:
01 -
Tastes better after sitting overnight, giving the flavors time to shine.
02 -
No need to stress about cracks like in traditional baked cheesecakes.
03 -
A crowd favorite you can bring to potlucks or family parties.