Equipment Needed
- 9×13 inch baking pan
- Mixing bowls (one medium, one small)
- Electric hand mixer or a sturdy whisk
- Rolling pin (optional, for patting dough)
- Measuring cups and spoons
- Small bowl for cinnamon sugar
Step-by-Step Instructions
We start by building our foundation and our iconic topping. Preheat your oven to 350°F (175°C). Unroll one can of crescent roll dough and press it evenly into the bottom of your ungreased 9×13 pan. If you have the perforated kind, firmly pinch the seams together to create one solid sheet. This is your bottom crust. Now, in a small bowl, mix together the ½ cup of granulated sugar and the tablespoon of cinnamon. In another bowl, have your melted butter ready. This topping assembly is what gives the bars their signature churro character.
Next, we make the simple, dreamy cheesecake layer. In a medium bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and creamy, about 1 minute. Beat in the ¼ cup of sugar, the egg yolk, and the vanilla extract until the mixture is uniform and silky. Scrape down the sides of the bowl to ensure everything is incorporated. This filling comes together in minutes but tastes like you labored over it.
Now, for the layering. Spread the cream cheese filling evenly over the crescent roll layer in the pan, leaving a tiny border around the edges. I use an offset spatula or the back of a spoon. Unroll the second can of crescent dough. If it’s in a sheet, you can often place it right on top. If it’s in triangles, carefully lay them out over the filling, stretching and pinching the seams together to form a top crust. Don’t worry if it’s not perfect; it will bake together beautifully.(See the next page below to continue…)