Prep Time: 15 Mins.
Cook Time: 30 Mins.
Total Time: 45 minutes
Makes: 24 Bars
Ingredients:
cooking spray
1/2 cup white sugar
1 tablespoon cinnamon
2 (7.5-ounce) packages brown sugar and cinnamon spreadable cream cheese, softened
1 large egg
2 teaspoons vanilla extract
1 teaspoon orange zest (optional)
2 (8-ounce) packages refrigerated crescent sheets (2 sheets)
1/4 cup salted butter, melted
Cayete (Mexican caramel), warmed (optional) to taste
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Directions: Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13x9-inch baking pan with cooking spray. In a small bowl combine sugar and cinnamon. Sprinkle half of the sugar mixture evenly in the bottom of the pan. Place one crescent sheet in the pan, trimming to fit as needed. For filling, in a medium bowl beat cream cheese, egg, vanilla, and orange zest with a mixer on medium until smooth. Spread cream cheese filling evenly over crescent layer in pan. Gently lay the remaining crescent sheet over the filling. Pour melted butter over the top. Sprinkle remaining sugar mixture evenly over top. Bake until golden brown, about 30 minutes. Cool slightly. Cut into bars. Serve warm or chill and serve within 24 hours. If desired, drizzle with Cajeta just before serving. KITCHENS TIPS 1.Churro cheesecake bars can be frozen for up to three months. Thaw in the refrigerator overnight. 2.Store the tightly covered churro cheesecake bars in the refrigerator for up to three days. 3.If you can't find cream cheese spread with brown sugar and cinnamon in it, substitute two 8-oz. packages cream cheese and beat 1/2 cup packed brown sugar and 1 tablespoon ground cinnamon into the cream cheese with the vanilla and, if using, orange zest. That will help lend the churro flavor to these cheesecake bars.
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