Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, easy mexican churro cheesecake bars. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. It's all the flavor of two fabulous desserts in one mouthful.

EASY Mexican Churro Cheesecake bars is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. EASY Mexican Churro Cheesecake bars is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook easy mexican churro cheesecake bars using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make EASY Mexican Churro Cheesecake bars:

1. Take 2 packages pillsbury crescent rolls
2. Get 1/2 cup sugar
3. Get 2-8 ounce bars cream cheese (softened)
4. Take 2 tablespoons cinnamon
5. Get 1/2 cup sugar
6. Get 1/2 teaspoon vanilla extract

In high school, my Spanish teacher threw the most wonderful Cinco De Mayo parties. We would all bring food to share and play music and games. PRO TIP: Use binder clips (or mini clothespins) to secure the parchment paper to the side of the pan. This keeps the parchment paper in place.

Instructions to make EASY Mexican Churro Cheesecake bars:

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.

In a large mixing bowl, add the Cinnamon Toast Crunch cereal and marshmallows. In a separate bowl, mix together the remainder of the sugar and the cinnamon and set aside. You've never had cheesecake bars like this. Inspired by the popular Mexican pastry, Sopapilla Cheesecake Bars are a cinnamon sugar cheesecake dessert featuring a sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust. These sopapilla bars are dangerously good, and dangerously easy to make.

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