Friday, May 2, 2014

Churro Cheesecake Bars

Let me tell you a little bit about these bar shaped slices of heaven otherwise known as Churro Cheesecake Bars.  As you may or may not know, churros are a popular Spanish dessert, similar to a doughnut as they are fried and sweet.  Sounds good right?  I've had churros on several occasions but never really felt like this was something that I could replicate in my own kitchen.  And then Emily sent me this recipe and I thought, well, yes, I could definitely do this. 
However, I feel the need to make everything with my own twist so I decided that using a puff pastry was a better way to go than to use the crescent rolls as was in the original recipe.  Please know that I don't have anything against a crescent roll; they are fabulous on so many levels.  However, churros are traditionally very light and flaky so I just thought a puff pastry would be better.  I made two batches, one with crescents and one with puff pastry and the jury is still out on which was the winner.  My vote was the puff pastry; however my husband and son seem to think they were both equally good.  You all just feel free to choose amongst yourselves.  It's all good. 

2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
1 egg, slightly beaten
1 cup sugar divided
2 tablespoons ground cinnamon
2 cans refrigerated crescent dinner rolls  or 1 package (2 sheets) puff pastry

1. Preheat oven to 350 degrees. Using a hand or stand mixer, beat together the cream cheese, vanilla, egg and ½ cup sugar until smooth.
2. In a small bowl, mix together the remaining ½ cup sugar and 2 tablespoons cinnamon. Set aside.
3. Spray a 9x13 inch baking dish with cooking spray and sprinkle ¼ cup of the cinnamon sugar mixture evenly into the bottom of the pan.
4. On a piece of parchment paper, roll out the dinner roll dough into a 9x 13 inch square and press the seams together so the dough is completely sealed. Set the dough in the bottom of the baking dish on top of the cinnamon sugar.
5. Spread the cheesecake mixture evenly on top of the dough. Unroll the other can of crescent dough and place on top, making sure the seams are sealed.
6. Sprinkle the top with the remaining ¼ cup of cinnamon sugar and bake for 30 -35 minutes or until golden brown.

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