Churro Cheesecake 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
Directions
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13×9-inch baking pan with cooking spray.
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In a small bowl combine sugar and cinnamon. Sprinkle half of the sugar mixture evenly in the bottom of the pan.
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Place one crescent sheet in the pan, trimming to fit as needed.
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For filling, in a medium bowl beat cream cheese, egg, vanilla, and orange zest with a mixer on medium until smooth.
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Spread cream cheese filling evenly over crescent layer in pan.
Gently lay the remaining crescent sheet over the filling.
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Pour melted butter over the top.
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Sprinkle remaining sugar mixture evenly over top.
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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.