Simple Churro Cheesecake Bars (Print Version)

# Ingredients:

→ For Cinnamon Mix

01 - White sugar (½ cup)

02 - Cinnamon powder (2 tablespoons)

→ For Cheesecake Layer

03 - Softened cream cheese (2 8-ounce packs)

04 - White sugar (½ cup)

05 - A single egg

06 - A teaspoon of vanilla essence

→ For the Base

07 - Two packs of Pillsbury dough sheets (8 ounces each)

08 - Cooking spray that prevents sticking

# Instructions:

01 - Switch on the oven to 350°F. Combine cinnamon with sugar in a tiny bowl and keep it aside.

02 - Blend the cream cheese till it's smooth, then stir in sugar, egg, and vanilla until everything’s mixed evenly.

03 - Coat a 9x13 pan lightly with the cooking spray. Scatter half of the cinnamon sugar onto the bottom and lay one trimmed crescent dough sheet over it.

04 - Smooth the cream cheese blend over the base layer. Place the second crescent sheet on top and finish with the rest of the cinnamon sugar sprinkled over.

05 - Bake it for roughly 30 minutes or till the top turns a light golden color. Let it cool down before serving.

# Notes:

01 - Substitute crescent dough with regular ones by pressing together any seams.

02 - Soft ingredients at room temperature create a smoother texture for the filling.

03 - Store in the fridge for up to 3 days or freeze for a maximum of 3 months.

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