Churro Cheesecake Bars

INGREDIENTS

Cinnamon sugar

• 1 tablespoon McNess ground cinnamon
• ½ cup granulated sugar
• Combine cinnamon and sugar. Set aside.

Cheesecake bars

• Two 8-oz packages refrigerated crescent roll dough or sheets
• 16 oz. full fat cream cheese, softened
• ¾ cup granulated sugar
• 1 extra large egg
• 1½ teaspoons McNess Champion Madagascar Vanilla Compound
• 3 tablespoons unsalted butter, melted and cooled slightly

INSTRUCTIONS

Cheesecake bars

1. Preheat oven to 350°F. Grease a 9×13 baking pan and sprinkle 1-2 tablespoons cinnamon sugar in the bottom.
2. Open one tube of crescent rolls. Unroll the dough and press the seams together to form one rectangular piece. Press into the bottom of the prepared 9×13 baking pan. Be sure to cover the whole bottom of the pan.
3. Combine cream cheese, sugar, egg, and vanilla, beating until smooth and well combined. Pour the cream cheese mixture over the crust, spreading into an even layer.
4. Using the second tube of crescent roll dough, unroll and press the seams together and place it over the cream cheese layer. Make sure to cover the cream cheese completely.
5. Pour melted butter over the top and spread into an even layer. Sprinkle with remaining cinnamon sugar combination.
6. Bake for 24-30 minutes, until the crescent dough has puffed and is golden brown. Place on a wire rack to cool completely, then transfer to the refrigerator until chilled completely. Once chilled, cut and serve.

Optional Toppings

• Strawberries/Blueberries/Blackberries/Peaches
• Vanilla Ice Cream
• Whipped Cream

NOTES

My favorite presentation for guests is to put a swirl of Cool Whip on each bar and then top with sliced, fresh strawberries with drizzles of chocolate sauce and caramel sauce. BEAUTIFUL & DELICIOUS!