Caramel Churro Cheesecake Bars

These churro cheesecake bars drizzled in caramel sauce are the perfect treat, and are super easy to make! The base is a thick layer of crescent dough covered in cinnamon and sugar, and the filling is a classic rich and creamy cheesecake. Topped with more cinnamon sugar and a caramel sauce, these bars are a delicious combination of churros and cheesecake!

How to Make Caramel Churro Cheesecake Bars

Before you get started, make sure that you have planned to make these bars well ahead of when you plan to eat them. Though they come together in less than an hour, these cheesecake bars need time to chill in the refrigerator after baking. Set aside AT LEAST 4 hours for them to chill in the refrigerator. However, these will taste best if they sit in the refrigerator overnight.

Make the Churro Crust

First, preheat your oven to 325° Fahrenheit. Letting the oven preheat and then sit for about 15 minutes lets the temperature of the oven balance out, giving you an even bake. Line a 9x9 metal pan with parchment paper and set it aside. If you are wondering how to easily line a pan with parchment paper, here is a great technique posted by Always Eat Dessert.

In a small bowl, mix together the granulated sugar and the ground cinnamon. Spread 2 tablespoons of the cinnamon sugar in the bottom of the lined metal pan in a thin, even layer.

Remove the crescent rolls pastry dough from the can and split it into two squares along the perforated line. Place one square of dough on top of the other. Then place them in the metal pan on top of the cinnamon sugar layer. Gently press on the dough with your fingers, spreading the dough out so that it touches the edges of the pan.

Spread another 2 tablespoons of the cinnamon sugar evenly over the top of the pastry dough. Set aside the churro crust and remaining cinnamon sugar for later.

Make the Cheesecake Filling

Next, add the cream cheese and granulated sugar to a large bowl. Using a hand mixer, mix them on medium speed for about 2-3 minutes, or until smooth and creamy. Then add the sour cream, vanilla extract, and eggs to the filling. Mix the filling on medium speed until all of the ingredients are evenly mixed and creamy. Make sure to not overmix, otherwise the filling will have large air bubbles that will either rise to the surface or burst while baking. You will then end up with an uneven surface.

Pour the cheesecake filling into the metal pan over the churro crust. Make sure to smooth the top with a rubber spatula so that the top is level. Bake the cheesecake for about 35-40 minutes, or until the center is set. Remove the cheesecake from the oven and let it cool to room temperature. Then cover the cheesecake and refrigerate it overnight (or at a MINIMUM of 4 hours).

Serving the Churro Cheesecake Bars

Before serving, remove the cheesecake from the pan. This cheesecake can be especially delicate, so I prefer to put it in the freezer for 20 minutes so that it is stiffer and easier to pull out of the pan. Then evenly distribute some of the remaining cinnamon sugar mix over the top of the cheesecake. I like to use a shaker duster to get an even distribution. You should have a lot of cinnamon sugar left over from the crust--you don't need to use all of it. Slice the cheesecake into individual servings and drizzle the caramel sauce over the top.

Ingredient Tips

• Cinnamon: Saigon cinnamon is my favorite to use when baking because of its strong and sweet flavor.
• Crescent rolls pastry dough: I use the Pillsbury brand and find that it works well in this recipe.
• Caramel Sauce: I like both the Ghirardelli and Torani brands of caramel sauce. I've also tried using dulce de leche, but found that the lighter flavor of a classic caramel sauce complements this recipe better.

Also, make sure that your cream cheese, sour cream, and eggs really are at room temperature before incorporating them in the cheesecake filling. If they are cold, you'll have to work harder to get them to cream together well. This will overwork the filling, and it will end up with air bubbles that will cause the cheesecake to crack while baking and even fall when removed from the oven.

Dessert bars are my favorite kind of treat to make because you can make them fast, but there's always enough for a crowd. Here are a few of my other favorite dessert bars to make:

S'mores Bars

Strawberry Cheesecake Bars

Key Lime Pie Bars

M&M Cookie Bars

If you try out these caramel churro cheesecake bars or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.

Now get baking, and enjoy!

Caramel Churro Cheesecake Bars

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Servings: 16 servings

Total Time: 1 hour hour 10 minutes minutes

Calories: 235kcal

While the prep time and cooking time takes less than an hour, make sure to cook the cheesecake at least 4 hours before serving. Letting it set in the fridge overnight is preferred.

Ingredients

Churro Crust

• ▢ ½ cup granulated sugar
• ▢ 1 tablespoon ground cinnamon
• ▢ 1 can Pillsbury crescent rolls pastry dough

Cheesecake Filling

• ▢ 16 oz cream cheese, room temperature
• ▢ ⅔ cup granulated sugar
• ▢ ⅓ cup sour cream, room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 2 large eggs, room temperature

Topping

• ▢ ¼ cup caramel sauce

Instructions

Churro Crust

• Preheat the oven to 325° F. Line a 9x9 metal pan with parchment paper* and set aside.
• In a small bowl, mix together the granulated sugar (½ cup) and the ground cinnamon (1 Tbsp). Spread 2 tablespoon of the cinnamon sugar in the bottom of the lined metal pan in a thin, even layer.
• Remove the crescent rolls pastry dough from the can, and split it into two squares (along the perforated line). Place one square of dough on top of the other, and place them in the metal pan on top of the cinnamon sugar layer. Press on the dough with your fingers, spreading the dough out so that it touches the edges of the pan.
• Spread 2 tablespoon of the cinnamon sugar evenly over the top of the pastry dough. Set aside the churro crust and remaining cinnamon sugar for later.

Cheesecake Filling

• Add the cream cheese (16 oz) and granulated sugar (⅔ cup) to a large bowl. Using a hand mixer, mix on medium speed for about 2-3 minutes, or until smooth and creamy.
• Add the sour cream (⅓ cup), vanilla extract (1 Tbsp), and 2 eggs to the filling, and mix on medium speed until all of the ingredients are evenly mixed and creamy. Don't overmix.**
• Pour the cheesecake filling into the metal pan over the churro crust. Smooth the top with a rubber spatula so that the top is level. Bake for about 35-40 minutes, until the center is set.
• Remove the cheesecake from the oven and let it cool to room temperature. Then cover the cheesecake and refrigerate it overnight (or at a MINIMUM of 4 hours).

Topping

• Before serving, remove the cheesecake from the pan. Evenly distribute the remaining cinnamon sugar mix over the top of the cheesecake. I like to use a shaker duster to get an even distribution. You do not need to use all of the remaining cinnamon sugar mix.
• Slice the cheesecake into individual servings, and drizzle caramel sauce (¼ cup) over the top. Enjoy!

Notes

*If you are wondering how to easily line a pan with parchment paper, here is a great technique posted by Always Eat Dessert.

**Overworking the filling will incorporate extra air into it. The filling will end up with air bubbles that will cause the cheesecake to crack while baking and even fall when removed from the oven.

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes