I absolutely love being in the Secret Recipe Club! Getting to peruse another blogger’s favorite recipes and then pick one to make secretly is just so fun… and delicious! This month I was assigned to Lesa who writes the blog Edesia’s Notebook. Lesa has been blogging since 2007 and has literally hundreds of recipes to choose from on her site. It was kind of overwhelming… in the best way possible, of course! Lesa is a mom of two adorable little girls, and a variety of recipes that kids and adults will love, both sweet and savory. Perfect!
This month, I left the final decision to Ben. He had his choice of cookies, pancakes, and cheesecake bars. Apparently it was no contest. Cheesecake bars it was! But not just any cheesecake bars–Churro Cheesecake Bars! A layer of creamy vanilla cheesecake is sandwiched between a cinnamon sugar crust reminiscent of everyone’s favorite Mexican pastry. These bars are so utterly amazing that I could hardly believe how quick and easy they were to make!
The shortcut to these fabulous bars is using a seamless crescent roll dough sheet. You could totally make your own dough, but I certainly took advantage of this easy option. 🙂 And don’t worry if you accidentally rip your sheet trying to get it out of the tube… it’ll work juuust fine, even a little torn, haha. I swear, I almost always have issues with so called “convenience” foods. Does anyone else have this problem, or is it just me? These Churro Cheesecake Bars are sweet and rich. They come together in a snap and are great for a party because a little goes a long way. We loved them and hope you will too! Thanks, Lesa, for a great recipe!
- 1 cup sugar, divided
- 1 tablespoon cinnamon
- 2 [8 ounce] cans refrigerated seamless crescent dough sheet
- 2 [8 ounce] packages cream cheese
- 1 teaspoon vanilla
- 1 egg
Preheat oven to 350 degrees and spray a 9×13 pan with cooking spray.
Combine 1/2 cup sugar and cinnamon in a small bowl. Stir and sprinkle half evenly in the bottom of the prepared pan. Unroll one of the crescent dough sheets and lay it over the cinnamon sugar.
With a mixer, beat together the remaining 1/2 cup sugar, cream cheese, vanilla, and egg until smooth [about 2-3 minutes]. Pour filling over dough, smoothing with a spatula if necessary. Unroll the other dough sheet and gently place over filling. Top with remaining cinnamon sugar.
Bake for 30-35 minutes or until golden brown. Cool before cutting, then store in the refrigerator.
Time: 45 minutes.
Yield: 24 servings.
Notes: If your dough sheet tears, even the top one, it’s not really a big deal. Patch it together as best you can and the cinnamon sugar will help cover up the mess. 🙂 These bars can be served warm or cold, but we liked them best warm.
Be sure to check out other recipes from other SRC members here today too! 🙂