Churro Cheesecake Squares Food

CHURRO CHEESECAKE SQUARES

Steps:

• Cheesecake Bars:.
• Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish with nonstick cooking spray.
• Using a hand mixer beat the cream cheese and sugar until light and fluffy.
• Add the egg and vanilla and mix until incorporated.
• Lay one tube of crescent rolls in to the bottom of the prepared baking dish. Pinch the seams together to create one large sheet.
• Spread the cream cheese mixture on top in an even layer.
• Add the second tube of crescent rolls on top and pinch the seams together.
• Sprinkle the cinnamon sugar on top.
• Bake for 30-35 minutes until golden brown. Allow to cool before serving.
• Topping:.
• In a small bowl mix together sugar and cinnamon.

CHURRO CHEESECAKE BARS

Steps:

• With a 13 x 9" baking pan, greased, open 1 can of the Pillsbury Cresent Dinner Rolls, and spread evenly on the bottom of the pan. Sealing the points where former rolls were. This forms the bottom crust.
• In a mixer, beat cream cheese, vanilla and egg and 1/2 cup sugar on medium speed until well blended.
• Spread cheese mixture evenly on the top of the crust.
• Unroll the second Pillsbury Cresent Dinner Rolls package, put on a 13 x 9" wax paper, and press and seal the ends of the rolls.
• Invert the dough to the top of the cheese, to form a top crust.
• Bake at 350 F, for 30-35 minutes, or until golden brown.
• Combine the last 1/2 cup sugar with the cinnamon, and sprinkle on top while still warm.
• Serve.

CHURRO CHEESECAKE BARS

Steps:

• Heat oven to 350ºF.
• Beat cream cheese and 1/4 cup sugar in medium bowl with mixer until blended. Add vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Combine cinnamon and remaining sugar; sprinkle half onto bottom of 13x9-inch pan sprayed with cooking spray. Unroll 1 can crescent dough on lightly floured surface; firmly press perforations and seams together to seal. Roll out dough to 13x9-inch rectangle; place in prepared pan. Spread with cream cheese mixture.
• Repeat rolling out of dough with remaining can of crescent dough; place over cream cheese-topped dough in pan. Sprinkle with remaining cinnamon sugar.
• Bake 25 to 30 min. or until golden brown. Cool completely before cutting into bars.

EASY CHURRO CHEESECAKE BARS RECIPE BY TASTY

Steps:

• In a large bowl, cream together butter and brown sugar. Then, add in the eggs and vanilla.
• Once combined, add flour, baking powder and salt. Mix gently until you have a smooth dough. Set aside.
• In a separate bowl, combine cream cheese, egg, lime juice and sugar until smooth. Set aside.
• In another small bowl, mix together the cinnamon, chili powder and remaining ¼ cup of sugar. Set aside.
• Line a 9x13 baking dish with parchment paper.
• First, sprinkle a third of the cinnamon sugar mixture evenly in the prepared pan.
• Spread half of the dough over the cinnamon sugar layer. Then sprinkle another third of the cinnamon sugar mixture over the dough layer.
• Add all of the cream cheese mixture, in a layer, next.
• Then, spread or plop the remaining cookie dough mixture over the cream cheese layer. Top with the remaining cinnamon sugar mixture.
• Bake in a 350°F oven for 35-45 minutes, or until golden brown and no longer jiggly in the middle.
• Cool and serve.
• Enjoy!

CHURRO CHEESECAKE RECIPE BY TASTY

Steps:

• In a saucepan combine water, butter and salt, bring to boil. Add the flour and mix well.
• Cook for a few minutes while stirring and remove from heat.
• Add the eggs one by one, beating well between each addition.
• Transfer the dough to a bag with a nozzle and pipe a large spiral on the base of a springform pan.
• Freeze the base until it is firm.
• Preheat a large pot of oil to 350˚F (175˚C). Make sure the pot is wide enough for the entire churro base to fit!
• Fry the churro base until it is golden brown on both sides.
• Transfer it to a plate and sprinkle with sugar and cinnamon to taste. Place the churro base in the springform pan and reserve.
• For the filling, in a bowl, beat the cream cheese, condensed milk, vanilla and hydrated gelatin until smooth. Then fold in the whipped cream.
• Pour the mixture on the churro base and refrigerate for 4 hours or until it is firm. Sprinkle with sugar and cinnamon to taste.
• Enjoy!