There are some recipes that just feel like home — and this one is it for me. My mom’s been making these Cinnamon Churro Cheesecake Bars for as long as I can remember. Honestly, I can’t think of a single family gathering, Sunday dinner, or random “let’s bake something sweet” afternoon that didn’t end with these sitting on the counter, still warm and smelling like butter, sugar, and cinnamon heaven.
When I was little, I used to sit by the oven and wait for the top to turn that perfect golden brown, because I knew that meant we were close. Mom would always say, “Don’t touch it yet — it has to set!” but I’d sneak a corner anyway, and it was always worth it. The edges are crisp and sugary, and the middle is this creamy, slightly tangy cheesecake that somehow makes the whole thing taste fancy and comforting at the same time.
She never used a recipe card — she just knew. And now I make them the same way. The smell alone brings her voice back into the kitchen. It’s funny how food does that — how something so simple can hold so many years in it. Every time I bake these, it feels like she’s right there beside me, reminding me to use real butter and not to rush it.
If you’ve never had these, just trust me — make them once, and they’ll become your family’s thing too.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
- ¼ cup caramel sauce (for drizzling)
Method
- Preheat the oven.
Set it to 350°F (175°C) and grease a 9×13-inch pan — nothing fancy, just enough to keep the bars from sticking. - Mix the cinnamon sugar.
In a small bowl, stir together the ½ cup sugar and cinnamon. Sprinkle half of that mix over the bottom of the pan. It’ll form this sweet crust that tastes like churros once it bakes. - First dough layer.
Unroll one can of crescent dough and press it down into the pan. Try to seal the seams — it doesn’t have to be perfect. Nobody’s inspecting it. - Make the filling.
Beat together the softened cream cheese, ¾ cup sugar, and vanilla until smooth and creamy. Spread that mixture gently over the dough. It’s okay if it’s not even — it’ll settle in the oven. - Second dough layer.
Unroll the second can of dough and place it on top of the filling. Pinch the seams again so it’s one smooth sheet. - The magic part.
Pour the melted butter evenly over the top. Then sprinkle it with the rest of the cinnamon sugar. This is what makes that golden, crackly top that smells like a fairground churro when it’s baking. - Bake & cool.
Bake for 30–35 minutes, until puffed and golden brown. Let it cool for at least 30 minutes, then refrigerate for an hour or two. It sets the cheesecake and makes it easier to cut. - Finish & serve.
Just before serving, drizzle with caramel sauce. That’s the final little hug of sweetness that takes it over the top.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: about 50 minutes
Servings: 12 bars
Calories: Let’s not talk about it. Just enjoy them.
Recipe FAQs
- Can I use puff pastry instead of crescent dough?
You could, but it won’t be the same. Crescent dough has that soft, slightly sweet flavor that just works here. Puff pastry will make it flakier, but you’ll lose some of that classic churro vibe. - Do I really have to chill it before serving?
Yes, you really should. It sets the cheesecake layer and makes the bars hold together instead of collapsing into a gooey (but still delicious) mess. If you like it warm, let it sit out for a bit after chilling. - Can I skip the caramel drizzle?
You can, but it’s kind of the cherry on top. The caramel adds that rich, toasty sweetness that ties everything together. If you don’t have any, dust with a little extra cinnamon sugar before serving. - What’s the best way to store these?
In an airtight container in the fridge. They’ll last up to 4–5 days, though they rarely make it past day two in my house. You can warm them slightly in the microwave before serving if you like them soft. - Could I make these ahead for a party?
Definitely. They actually taste even better after sitting overnight — the flavors meld together, and the texture gets perfect. Just don’t drizzle the caramel until you’re ready to serve, so it doesn’t get sticky.
Mom’s Cinnamon Churro Cheesecake Bars
4
servings30
minutes40
minutes300
kcalIngredients
2 cans (8 oz each) refrigerated crescent roll dough
½ cup unsalted butter, melted
½ cup granulated sugar
2 teaspoons ground cinnamon
2 packages cream cheese, softened
¾ cup granulated sugar (for filling)
1 teaspoon vanilla extract
¼ cup caramel sauce (for drizzling)
Directions
- Preheat the oven.
- Set it to 350°F (175°C) and grease a 9×13-inch pan — nothing fancy, just enough to keep the bars from sticking.
- Mix the cinnamon sugar.
- In a small bowl, stir together the ½ cup sugar and cinnamon. Sprinkle half of that mix over the bottom of the pan. It’ll form this sweet crust that tastes like churros once it bakes.
- First dough layer.
- Unroll one can of crescent dough and press it down into the pan. Try to seal the seams — it doesn’t have to be perfect. Nobody’s inspecting it.
- Make the filling.
- Beat together the softened cream cheese, ¾ cup sugar, and vanilla until smooth and creamy. Spread that mixture gently over the dough. It’s okay if it’s not even — it’ll settle in the oven.
- Second dough layer.
- Unroll the second can of dough and place it on top of the filling. Pinch the seams again so it’s one smooth sheet.
- The magic part.
- Pour the melted butter evenly over the top. Then sprinkle it with the rest of the cinnamon sugar. This is what makes that golden, crackly top that smells like a fairground churro when it’s baking.
- Bake & cool.
- Bake for 30–35 minutes, until puffed and golden brown. Let it cool for at least 30 minutes, then refrigerate for an hour or two. It sets the cheesecake and makes it easier to cut.
- Finish & serve.
- Just before serving, drizzle with caramel sauce. That’s the final little hug of sweetness that takes it over the top.
