Well, luckily for my waistline It took me this long to figure out that I’m capable of creating a “cheesecake” type treat! I’ve always been intimidated by Cheesecake goodies because something about the cheese and umm..the cake, seemed like something I’d SO totally mess up..lol!
Well, I didn’t mess it up this time! In fact I don’t think it’s even possible to mess these delicious, Churro inspired Cheesecake Bars up. They’re such a fun way to bring a State Fair feel to your wintery holiday table! And besides, who doesn’t love a cinnamony, cheesecakey treat, hmmm..who?! 
What you’ll need for 24 happy people:
2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls
2 pkg. (8 oz. each) Philadelphia Cream Cheese..softened
1 tsp. Vanilla
1 egg, slightly beaten
1 cup Sugar..divided
2 Tbsp. ground cinnamon
13×9″ baking pan
Directions:
Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust. Firmly press the seams together to seal.
With a hand mixture, beat the Cream Cheese, Vanilla, Egg and 1/2 cup of the Sugar on medium speed until well blended…
Spread it evenly onto the crust.
Unroll the remaining can of Crescent dough onto a large sheet of wax paper. Pat out the dough to form a 13×9″ rectangle, pressing the seams together to seal.
Invert over the Cream Cheese mixture to form a top crust.
Bake at 350 for 30-35 minutes, or until golden brown.
Combine the remaining 1/2 cup Sugar and Cinnamon in a bowl and sprinkle it all over the top…
NOW it’s Churro-fied…
Serve up a nice big square, or a few squares…and taste the amusing amazement! ~Enjoy!
This goes on my OMG! Pin board. Drop by our Holiday Cookie Exchange and post this! I can’t wait to make these.
Great!! Thank you, I will!
Wow!!! These look amazing.
There goes my blood sugar AGAIN!
A coworker made a similar recipe and they were OUT OF THIS WORLD! I love that you added cinnamon sugar. What a great touch!
I wonder if I could add some candied cherries without changing the moistness too much?
I make a similar version. Only differences are that I do not use an egg and I mix the cinnamon sugar with melted butter and then pour over top. Excellent dessert served warm or cold.
Im not sure they’re “everywhere” yet, but I’ve found the cresent seamless dough sheet!! try looking for those for these type of experiments!!
Oh that would be awesome, I need those! LOL!
I was able to find the seamless crescent dough sheets at my local grocery store. This recipe is awesome thanks so much for sharing!! They are delish!!
Can you freeze these?
Normal Cheesecake freezes fine, so I’d give it a try!
sure would like recipe but not computer savy so other than the print button I don’t know how to find it. to many pages from the blog. any ideas. thx Paula
I found the printer button. So excited to make them today. thx
You list 3/4 cup of sugar in the list of ingredients, then use 1/2 cup in the cream cheese mixture, then another 1/2 cup with the cinnamon for the top. Should the 2nd 1/2 cup be 1/4 cup instead or do you only add 1/4 cup to the cream cheese mixture?
Thanks!
Thanks for catching that..It’s 1 cup divided, 1/2 in the cream cheese..the other 1/2 for the topping!
These are seriously the most amazing thing I’ve seen in a while. Brilliant idea!
Awe! Thank you! xoxo
this looks amazing, my husband is a very picky eater but he is always up for a good dessert. I’m looking forward to trying this today, and I love 1-2-3 simple recipes
thnk
This look awesome, I can’t wait to make and try this! I was wondering if you refrigerate the leftovers or seal up and leave out? Thanks!!
They’re ok out for the day, however because of the Cream Cheese, I suggest the fridge for longer term storage! Ultimately they should be eaten fresh, in my house they didn’t last long!
This one has been around for awhile…. try the original w honey drizzled on top: http://allrecipes.com/recipe/sopapilla-cheesecake-pie/detail.aspx?src=VD_Summary
AWESOME! I’m making these again on tuesday for our pot luck dinner at work! Thank you AMY. Super easy, quick recipe and AWESOME! Mmmm GOOD!
I am SO making these for my birthday today!!!
My cream cheese/sugar/egg/vanilla mixture was very runny and looked nothing like your picture. It worked out in the end though…just had to be careful when pouring. Thanks for the great recipe!!
Hmm..those ratios are from tried and true cheesecake recipes. Since I haven’t heard of this problem from anyone yet, the only thing i can think of is: Did you use TWO 8 oz. blocks of REGULAR Cream Cheese (not fat-free)…Did you over mix it? Other than that, I can’t figure out why it would be runny. Double check your amounts…they’re worth another try!
Could you tell me how many does this make out of the 13×9 pan and big should it be cut. Thanks
I cut them into approx 2.5″ squares or so!
Thank you, Amy. Planning on making them on this Wednesday will let you know how they turned out!
These are great. I have made them a lot but have always called them Sopapilla Cheesecake.
I use reduced fat cream cheese, add 1 1/2 Almond extract to the cream cheese mixture, and before topping with the last layer of pastry, I sprinkle the cream cheese mixture layer with 1 cup chopped pecans. I cut the finished baked pan into triangles. Super simple, and best of all, It is delicious!
Oooo that sounds AWESOME! So glad you enjoyed it!
That should say 1 1/2 tsp. almond extract!
I absolutely loved this recipe! I cut the recipe in half and it was great! I did use a whole egg and 1 tsp of vanilla. We will make this again! Thank you!
I just made this and it was awesome!! Kids and husband loved it also.
Iam makin this right now n it’s pretty easy n smells n looks so good
SO DANG GOOD!!!!!!! Perfect for breakfast, dessert, or just because!!
I’m with Michelle. I’ve been making this for several years now, never have used an egg. My guess is that you use it to make the filling a bit firmer like actual cheesecake? I use this recipe: http://www.bigoven.com/recipe/170678/Cinnamon-Sopapilla-Cheesecake
I just made this last night and it was a HUGE hit. I added a bit too much vanilla, which I tasted immediately but even so I still got more than three requests to make it again. If you are doubting on trying to make this DON’T! This recipe is simple, quick, and absolutely delicious!
I just saw this on Pinterest…honestly I never click on anything but I wanted to see how you made these which looked difficult, but when I saw the crescent rolls…genius! Thanks!
So happy you “clicked”~~Thank you!
Yes, I would like for the filling to be super creamy, would you say not to add the egg? A church member made it first and used splenda and the center was firm. How does it come out when you make it firm or creamy?
[...] bulghur wheat salad as mentioned in the Bill Grainger recipe above. Dessert Cheesecake churros http://www.ohbiteit.com/2012/11/churro-cheesecake.html [...]
Been making this for several years and it’s still delicious! Although I use 3 cream cheese, no egg, and call it sopapilla cheesecake. =D
I also add a thin layer of strawberry jam to the top of the filling beforethe top crust..and I believe yoy can now purchase a can of the crescent rolls that are a solid sheet…easy and delish!!!