It all started with a can of crescent rolls and a serious craving for something sweet and effortless. I’d seen the idea of dessert bars floating around online, but the moment I combined those flaky layers with a simple cheesecake filling and that iconic cinnamon-sugar topping, my kitchen transformed. The smell of baking pastry, warm cinnamon, and creamy vanilla was absolutely intoxicating. When I pulled the golden, bubbling pan from the oven and cut the first bar, revealing the soft cheesecake layer sandwiched between buttery, sugar-crusted dough, I knew I’d stumbled onto something magical. It was churro meets cheesecake in the easiest, most shareable form imaginable.
Why You’ll Love This Recipe
You will fall in love with this recipe because it feels like you’re creating a decadent, multi-layered bakery treat, but it secretly comes together with almost no effort. It’s the perfect union of convenience and wow-factor. From the many pans I’ve made for potlucks and family gatherings, I can tell you its appeal is universal—the familiar flavors of a cinnamon-sugar churro combined with the rich, creamy comfort of cheesecake, all in a portable bar that’s impossible to eat just one of. It’s the ultimate crowd-pleaser that asks for so little of your time.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough (or 1 package of crescent roll sheet dough)
- ½ cup (1 stick / 113g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
- 1 (8 oz) block cream cheese, softened to room temperature
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¼ cup (50g) granulated sugar (for the filling)
Let’s talk about the stars. The crescent roll dough is your shortcut to a flaky, buttery crust and topping. If you can find the “crescent roll sheets” that don’t have perforations, use them—it makes sealing the bottom layer so much easier. The cream cheese must be very soft. I leave mine out for a good 2 hours. If it’s even slightly cool, you’ll get lumps in your filling. The combination of granulated sugar and cinnamon for the topping is non-negotiable. I’ve tried using brown sugar, and while tasty, it doesn’t give you that classic, sparkling churro finish. The melted butter is what makes the topping crisp up and adhere, creating that irresistible crackly crust.(See the next page below to continue…)