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! 🙂
Can you make this omitting the egg? I want to make it, but have a family member who is highly allegic to eggs. Should I just put jello cheesecake pudding in the middle instead?
@beryl-omitting the egg-yes you can. I’ve made this for a few years
company coming at 730…cool at room temp and can I put it in the fridge until ready to serve?
Just saw this..and yes, the fridge is great! 🙂
These are also called “Skanny Bars”. I’ve been making this recipe since 1997.
The recipe sounds great. Just a quick correction, you said “hand mixture” instead of “hand mixer.”
I can’t wait to do this for my church’s Women’s Bible Study!
Will this be good made the day before & kept in fridge?
Or possible prepared the night before & baked the next morning?
OMG this just popped up on my feed. Going to store tomorrow to buy the ingredients. Thanks for the recipe.