Monday, May 20, 2013

Churro Cheesecake Bars


Ingredients:
2 cans (oz. each) Pillsbury Crescent Dinner Rolls (I use butter flake kind)
2 pkg. (8 oz. each) Cream Cheese, softened
2 tsp vanilla
1 egg
1 cup sugar, divided
3 Tbsp ground cinnamon
Directions:
Preheat the oven to 350 degrees.  Using a hand mixer beat together the 1 Tbs cinnamon, cream cheese, vanilla, egg, and 1/2 cup sugar until smooth.

In a separate small bowl mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon.  Set aside.

Spray a 9x13 baking dish with cooking spray and sprinkle 1/4 cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9x13.  

On a piece of parchment paper, roll out the first crescent dinner roll dough into a big 9x13 rectangle and press the seams together so the dough is completely sealed. If possible, try to peal and lift the whole piece of crescent dinner roll and lay it in the bottom of the pan. I split it into two pieces and lined the pan and then sealed the two slices together.

Spread the cheesecake mixture evenly on top of the dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed. (You can roll the  crescent dinner roll out with a rolling pin to make sure it will cover the top.)

Sprinkle the top with the remaining 1/4 cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.

These are belly bombs and oh so yummy! I threw some chocolate chips on my plate because who doesn't love tiny chocolate chips with cheesecake!? I told my husband to remind me to only make one dessert a week because I made two desserts in one day and now we have an abundance of desserts in the house now that I have to move :)

(I found this recipe from Oh Bite It and the only addition I made to the recipe was adding more cinnamon to the cream cheese spread and a little bit more vanilla!)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...