How to Cook Appetizing EASY Mexican Churro Cheesecake bars

EASY Mexican Churro Cheesecake bars. In a large mixing bowl beat cream cheese until smooth. With a Shortbread Crust, a layer of Cheesecake and a Cinnamon Sugar Topping, These Mexican Cheesecake Bars are fab and I mean f-a-b-u-l-o-u-s Not a lot of desserts come out of this meat and potato kitchen here on the Ranch. Eating one of these Churro Cheesecake Bars is like biting into a sweet, cinnamon-coated churro, only to find sweet, creamy cheesecake inside.

In a large bowl, combine graham crackers, butter, sugar and salt and stir until completely moistened. Churro Cheesecake Bars. . . the crunchy cinnamony goodness of a churro filled with a tangy cream cheese filling. The best of two desserts rolled into one! You can cook EASY Mexican Churro Cheesecake bars using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of EASY Mexican Churro Cheesecake bars

1. It's 2 packages of pillsbury crescent rolls.
2. It's 1/2 cup of sugar.
3. It's 2-8 ounce of bars cream cheese (softened).
4. You need 2 tablespoons of cinnamon.
5. You need 1/2 cup of sugar.
6. You need 1/2 teaspoon of vanilla extract.

Bar cookies like snickerdoodle blondies and sugar cookie bars make a regular appearance at my house. They are great for feeding a crowd, and everyone loves them. Transfer it to a plate and sprinkle with sugar and cinnamon to taste. Place the churro base in the springform pan and reserve.

EASY Mexican Churro Cheesecake bars step by step

1. Preheat oven to 350 and spray a 9x13” baking pan with cooking spray and set aside..
2. Mix 1/2 cup of sugar and cinnamon in a small bowl and sprinkle 1/2 of the mixture into the greased baking pan and set the other half aside for later..
3. Open one pack of crescent rolls and unroll it leaving it in one sheet, lay it on your counter and pinch all the seams together very well. Lay on the baking pan..
4. Spread cream cheese mixture evenly over the crescent dough that’s in the pan. Open the second tube of crescent rolls and unroll in one piece and pinch all the seams as well. Lay on top of the first layer in the baking pan and sprinkle with remaining cinnamon sugar mixture..
5. Bake 20 minutes or until golden brown. Let cool 15 min and cut into pieces and layer into 2-3 layers and refrigerate for 2 hours or more before enjoying..

For the filling, in a bowl, beat the cream cheese, condensed milk, vanilla and hydrated gelatin until smooth. Then fold in the whipped cream. EASY Mexican Churro Cheesecake bars instructions. Open one pack of crescent rolls and unroll it leaving it. The best of two treats collapse… Sopapilla Cheesecake Bars