This is an awesome recipe! I found it on Pinterest, and it's from JoyfulMommasKitchen.com. I love it! Simple and quick to make, I recently took it to a bridal shower and it was a huge hit!
It's not your typical dense cheesecake bar, it's absolutely perfect for warm summer days and it tastes like a churro (maybe even better because of the cream cheesy yummy
ness)!
Preheat oven to 350°. Grease a 9x13 baking dish (I use butter) or lightly coat with non-stick spray. In a small bowl, combine 1/2 c. sugar and the cinnamon. In a large mixing bowl beat the cream cheese until smooth and creamy. Add the egg, remain 1/2 c. sugar and vanilla. Beat until smooth and completely incorporated. Sprinkle 1/2 of the prepared cinnamon sugar mix in the bottom of the baking dish. Open 1 can of crescent dough and lay flat on a lightly floured surface. No need to roll out, just lightly press out with your fingers to make the dough about the size of the 9x13 dish. Pinch the seams together until it is a solid rectangle. Lay the dough on top of the cinnamon sugar. Pour the cream cheese mix over the crescent dough and spread evenly. Open the 2nd can of crescent dough, again pressing out a little pinching the seams to seal. Lay over the top of the cream cheese batter. Sprinkle remaining cinnamon sugar mix over the top. Bake for 30-35 min. until the edges are golden brown. Cool completely before cutting. I think these are better when they have been chilled for a few hours before serving and my husband thinks they are best the next day!
It's not your typical dense cheesecake bar, it's absolutely perfect for warm summer days and it tastes like a churro (maybe even better because of the cream cheesy yummy
CHURRO CHEESECAKE BITES
2 (8 ct.) tubes refrigerated crescent roll dough
2 (8 oz.) pkgs. cream cheese, softened
1 egg
1 tsp. pure vanilla extract
1 c. sugar, divided
2 Tbsp. ground cinnamon
Preheat oven to 350°. Grease a 9x13 baking dish (I use butter) or lightly coat with non-stick spray. In a small bowl, combine 1/2 c. sugar and the cinnamon. In a large mixing bowl beat the cream cheese until smooth and creamy. Add the egg, remain 1/2 c. sugar and vanilla. Beat until smooth and completely incorporated. Sprinkle 1/2 of the prepared cinnamon sugar mix in the bottom of the baking dish. Open 1 can of crescent dough and lay flat on a lightly floured surface. No need to roll out, just lightly press out with your fingers to make the dough about the size of the 9x13 dish. Pinch the seams together until it is a solid rectangle. Lay the dough on top of the cinnamon sugar. Pour the cream cheese mix over the crescent dough and spread evenly. Open the 2nd can of crescent dough, again pressing out a little pinching the seams to seal. Lay over the top of the cream cheese batter. Sprinkle remaining cinnamon sugar mix over the top. Bake for 30-35 min. until the edges are golden brown. Cool completely before cutting. I think these are better when they have been chilled for a few hours before serving and my husband thinks they are best the next day!
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