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Sliced cheesecake with a golden cinnamon swirl top and cinnamon sticks, similar to churro cheesecake
Chef Emma

Churro Cheesecake Bars

Classic churro cheesecake, also known as sopapilla cheesecake: a sweet vanilla cream cheese filling baked between two layers of crescent dough, topped with melted butter and cinnamon sugar, then chilled and cut into 24 bars.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 4 hours 50 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American, Mexican-American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 cans refrigerated crescent dough sheets or crescent rolls 8 oz / 226 g each, kept cold
Cream cheese filling
  • 16 oz full-fat brick cream cheese 452 g (two 8-oz blocks), softened
  • 1 cup granulated sugar 200 g
  • 2 tsp pure vanilla extract 10 ml
Cinnamon-sugar topping
  • ½ cup unsalted butter 113 g (1 stick), melted
  • ½ cup granulated sugar 100 g
  • 1½ tsp ground cinnamon up to 2 tsp for a stronger flavor
  • ¼ cup honey 85 g, optional, for drizzling

Equipment

  • 9x13-inch metal baking pan
  • Parchment paper
  • Hand mixer or stand mixer
  • Offset spatula

Method
 

  1. Heat the oven to 350°F (175°C) with a rack in the lower third. Grease a 9x13-inch metal pan and line it with parchment, leaving a 2-inch overhang on the long sides.
  2. Unroll 1 can of crescent dough into the pan, stretch it to the edges and pinch all seams and perforations closed. For the crispest bottom, bake this layer alone 8 to 10 minutes until pale golden, then cool 5 minutes and press flat.
  3. Beat the softened cream cheese on medium-low for about 1 minute until smooth. Add 1 cup sugar and the vanilla and beat 1 to 2 minutes more, just until creamy.
  4. Spread the filling evenly over the bottom dough, right to the edges.
  5. Unroll the second can of dough on parchment, stretch it to about 9x13 inches, flip it over the filling, peel off the paper and pinch the seams closed.
  6. Pour the melted butter evenly over the top. Mix ½ cup sugar with the cinnamon and sprinkle it over the butter.
  7. Bake 30 to 35 minutes, until the top is deep golden, puffed and crackly at the edges.
  8. Cool on a rack for 1 hour, then cover and refrigerate at least 3 hours or overnight.
  9. Lift out by the parchment and cut into 24 bars (a 4 by 6 grid) with a hot, dry knife. Drizzle with honey if you like and serve cold or after 15 minutes at room temperature.

Notes

Use a metal pan and the lower rack, and prebake the bottom layer, to avoid a soggy crust. Puff pastry option: roll 2 sheets (about 17 oz / 490 g) to 9x13, prick the bottom sheet and bake at 375°F (190°C) for 35 to 40 minutes. Keep refrigerated, never at room temperature more than 2 hours; store covered up to 5 days or freeze wrapped bars up to 2 months. Calories are an estimate per bar (1/24), without honey, from USDA FoodData Central values for crescent dough, cream cheese, sugar, butter, vanilla extract and cinnamon.