Well, luckily for my waistline It took me this long to figure out that I’m capable of creating a “cheesecake” type treat! I’ve always been intimidated by Cheesecake goodies because something about the cheese and umm..the cake, seemed like something I’d SO totally mess up..lol!
Well, I didn’t mess it up this time! In fact I don’t think it’s even possible to mess these delicious, Churro inspired Cheesecake Bars up. They’re such a fun way to bring a State Fair feel to your wintery holiday table! And besides, who doesn’t love a cinnamony, cheesecakey treat, hmmm..who?! 🙂
What you’ll need for 24 happy people:
2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls
2 pkg. (8 oz. each) Philadelphia Cream Cheese..softened
1 tsp. Vanilla
1 egg, slightly beaten
1 cup Sugar..divided
2 Tbsp. ground cinnamon
13×9″ baking pan
Directions:
Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust. Firmly press the seams together to seal.
With a hand mixer, beat the Cream Cheese, Vanilla, Egg and 1/2 cup of the Sugar on medium speed until well blended…
Spread it evenly onto the crust.
Unroll the remaining can of Crescent dough onto a large sheet of wax paper. Pat out the dough to form a 13×9″ rectangle, pressing the seams together to seal.
Invert over the Cream Cheese mixture to form a top crust.
Bake at 350 for 30-35 minutes, or until golden brown.
Combine the remaining 1/2 cup Sugar and Cinnamon in a bowl and sprinkle it all over the top…
NOW it’s Churro-fied…
Serve up a nice big square, or a few squares…and taste the amusing amazement! ~Enjoy! 🙂
That should say 1 1/2 tsp. almond extract!
I absolutely loved this recipe! I cut the recipe in half and it was great! I did use a whole egg and 1 tsp of vanilla. We will make this again! Thank you!
I just made this and it was awesome!! Kids and husband loved it also.
Iam makin this right now n it’s pretty easy n smells n looks so good
SO DANG GOOD!!!!!!! Perfect for breakfast, dessert, or just because!!
I’m with Michelle. I’ve been making this for several years now, never have used an egg. My guess is that you use it to make the filling a bit firmer like actual cheesecake? I use this recipe: http://www.bigoven.com/recipe/170678/Cinnamon-Sopapilla-Cheesecake
I just made this last night and it was a HUGE hit. I added a bit too much vanilla, which I tasted immediately but even so I still got more than three requests to make it again. If you are doubting on trying to make this DON’T! This recipe is simple, quick, and absolutely delicious!
I just saw this on Pinterest…honestly I never click on anything but I wanted to see how you made these which looked difficult, but when I saw the crescent rolls…genius! Thanks!
So happy you “clicked”~~Thank you! 🙂
Yes, I would like for the filling to be super creamy, would you say not to add the egg? A church member made it first and used splenda and the center was firm. How does it come out when you make it firm or creamy?
Been making this for several years and it’s still delicious! Although I use 3 cream cheese, no egg, and call it sopapilla cheesecake. =D
I also add a thin layer of strawberry jam to the top of the filling beforethe top crust..and I believe yoy can now purchase a can of the crescent rolls that are a solid sheet…easy and delish!!!
I make pretty much this same recipes but. use almond. extract of vanilla and on cinnamon on top just dig whites and sugar . super yummy!!
This looks awesome. Just wanted to add that there are also Pillsbury Crescent Sheets available in my area. Its comes in a can just like the rolls but is not perforated.
OMG wondering how good these would be with pie filling in them. Blueberry, apple, or even lemon. Going to find out.
http://thecuttingedgeofordinary.blogspot.com/2009/04/chocolate-chip-cream-cheese-squares.html
I’ve been making a similar recipe for years. This was originally published my Kraft. I added mini chocolate chips to mine. I’ve been making this for years.
Are they easy to cut? how do people cut them? Do they oose out when cut? Thanks
The cut just fine! 🙂
Just got done making thease with my three year old daughter. She loved pressing the cresant rolls onto the pan. To boot this is super simple that she was able to help with most of it. Thank you for a super kid friendly recepie.
I am in Australia not sure if we can buy 2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls what else can I use??
I’m in Australia too. I was thinking butter puff pastry sheetd might do the trick.
I live in Texas. I make it with store bought puff pastry. I also add 1/2 teas. Almond extract along with the vanilla. Put one sheet on bottom of pan. Prick with fork all around. Sprinkle 1/4 of the cinnamon sugar on top. Bake at 350 degrees for 15 minutes. Cool a little and spread cream cheese mixture over crust. Put another sheet of puff pastry on top. Sprinkle remainder of cinnamon sugar on pastry. Melt 4 tablespoons of butter and pour evenly over sugar. Cut a few holes. Bake at 350 for 50 minutes until nice and puffy.
I’m honored and SO happy you enjoyed these! 🙂
You can also add what ever jelly floats your boat to one half or the whole thing for a different take to this classic dessert.Peach or raspberry are 2 of my favorites to use.
I made rhubarb sauce and served over bars (prefer warm bars, & cold topping with cool whip. You could combine rhubarb sauce with thawed frozen sweetened strawberries. YUM!!!