Churro Cheesecake Bars

Churro Cheesecake Bars is: Not too sweet, loaded with cream cheese, and with just enough cinnamon sugar to make each bite churro-ified, that tiny bite left me wanting needing more.

Note: I use half the ingredients for a mold 8×8, yield 9 bars

Ingredients

• 2 pkgs refrigerated crescent rolls
• 2 pkgs (8oz each) cream cheese, softened
• 1 egg
• 1 tsp vanilla
• 1 cup sugar, divided
• 2 Tbsp ground cinnamon

Instructions

1. Preheat oven to 350 degrees and grease a 9X13 baking dish.
2. In a small bowl, combine 1/2 cup sugar and 2 Tbsp cinnamon, set aside.
3. In a large mixing bowl beat cream cheese until smooth. Add in egg, 1/2 cup sugar, and vanilla. Beat until smooth and creamy.
4. Sprinkle half of the cinnamon sugar mixture in to the bottom of the greased pan.
5. Open one can of crescent rolls and lay out flat. Use your fingers to pinch and press the seams together so it is a solid rectangle of dough. Lay on top of cinnamon sugar mix on bottom of pan.
6. Pour and spread the cream cheese mixture over crescent dough.
7. Open second can of crescent rolls and lay out flat. Again, pinch together the seams. Lay on top of cream cheese filling.
8. Sprinkle remaining cinnamon sugar mixture on top of dough.
9. Bake for 30 minutes until edges are golden brown.
10. Let cool and serve with a smile.
11. Store leftovers in the fridge.