Churro Cheesecake Bars

Warm fried doughy deliciousness coated in cinnamon sugar, what can top that?  Well let me tell you Churro Cheesecake bars, that’s what.  Delicious pastry layers baked with a vanilla cheesecake filling sprinkled with cinnamon sugar and a drizzle of honey!!!  Pure Awesomeness!!!

To say that this recipe is divine is an understatement, when you make a pan and your hubby literally eats these morning, noon and night.  You know this recipe needs to introduced to the world!

There is no shame in admitting that I love my sweets every now and then.  The ultimate treat especially around Cinco di Mayo are Churros.  My kids can hoover down a Churro in no time leaving this sugary cinnamony (if that is even a word) mess on their hands that they feverishly lick off.

I first stumbled across these amazing bars at a recent Mardi Gras crawfish boil our that friends throw every year.  Being on the Macro train I tried just a tiny square and ohhh no, I was hooked.  When you find a constant group of people congregating around one plate of desserts you know they are good, especially when your friends try to hide the plate so they make sure they got the last one.  You know who you are!! ; )

I had to admit I was a bit disappointed that no one knew who brought these bars of deliciousness and that no one had the recipe.  How is that possible!  So I obsessively googled cinnamon cheesecake bars, and scrolled through posts trying to find any recipe that resembled the awesomeness I just blew my daily macros for! Finally I found it and have recreated it here (with a little tweak) just for you all!

I hope you enjoy these Churro Cheesecake Bars as much as my family and friends do.

Ingredients:

• 2 (8oz.) packs of Pillsbury crescent rolls
• 2 (8oz.) packs of lowfat cream cheese, room temperature
• 1 Cup plus 4 Tablespoons sugar
• 1 teaspoon vanilla
• ¼ Cup butter, melted
• 1 Tablespoon cinnamon

Directions:

Preheat the oven to 350 degrees.

Spray 9 x 13 baking dish with cooking spray.

Open the first can of crescent rolls and press to the bottom of the dish, making sure to spread out to the edges.

Bake the first layer of crescent roll dough 5-8 minutes. This will ensure that the bottom layer gets cooked through.

In the bowl of a mixmaster; combine softened cream cheese, 1 cup of the sugar and vanilla.

Spread cream cheese mixture carefully over baked crescent roll layer so you don’t rip the dough.

Open and roll out the second crescent roll over the top and stretch to the edges and seal.

Brush the melted butter across the entire top of the last crescent roll layer.

Sprinkle 1 tablespoon cinnamon and 4 tablespoons of sugar over the top.

Bake for about 30 minutes, or until golden brown.

Let cool and chill for several hours before serving.

Slice into bars, drizzle with honey and serve.