Churro Cheesecake Bars. Cinco De Mayo! In high school, my Spanish teacher threw the most wonderful Cinco De Mayo parties. We celebrated Mexican heritage and learned about this unique American holiday that Latinos in California started in the late 19th century. We would all bring food to share and play music and games. Do you celebrate Cinco De Mayo with your family?
This year I am keeping the food quick and simple. I will be making oven baked fajitas and serving up these Churro Cheesecake Bars for dessert. Here are a few of our family favorite Fiesta recipes. I hope this helps you plan your Cinco de Mayo celebration. There are so many great dishes to chose from:
Crispy Chicken Roll Ups and Creamy Avocado Ranch
enjoy a night of Fiesta Fun!
PrintChurro Cheesecake Bars
Ingredients
- 2 pkgs Pillsbury refrigerated crescent rolls
- 2 pkgs (8oz each) cream cheese, softened
- 1 egg
- 1 tsp vanilla
- 1 cup sugar, divided
- 2 Tbsp ground cinnamon
Instructions
- Preheat oven to 350 degrees and grease a 9X13 baking dish.
- In a small bowl, combine 1/2 cup sugar and 2 Tbsp cinnamon, set aside.
- In a large mixing bowl beat cream cheese until smooth. Add in egg, 1/2 cup sugar, and vanilla. Beat until smooth and creamy.
- Sprinkle half of the cinnamon sugar mixture in to the bottom of the greased pan.
- Open one can of crescent rolls and lay out flat. Use your fingers to pinch and press the seams together so it is a solid rectangle of dough. Lay on top of cinnamon sugar mix on bottom of pan.
- Pour and spread the cream cheese mixture over crescent dough.
- Open second can of crescent rolls and lay out flat. Again, pinch together the seams. Lay on top of cream cheese filling.
- Sprinkle remaining cinnamon sugar mixture on top of dough.
- Bake for 30 minutes until edges are golden brown.
- Let cool and serve with a smile.
- Store leftovers in the fridge.
Liked this recipe? Try my No Bake Peanut Butter Bars
