So, this week the feedback was that the players were requesting my pound cake… remember the Elvis Pound Cake that I posted a few weeks ago? Really? Already you want pound cake again? Seems like I just made that, and I have sooooo many more delicious and fun recipes to share. But of course I am going to listen to what they want. Plus, I am really happy that they love it so much. That makes me happy. So, to solve my own personal dilemma, I decided to make and send the Elvis Presley pound cake AND whip up a couple batches of the Cinnamon Churro Cheesecake bars as well for the guys. I wanted one more week of the “cheesecake” theme and was craving these little bars myself. Because after all, it’s all about me and what I want…and I want to share good recipes. Haha!
This recipe is so easy and delicious. In fact, the first time I brought it to work to test it on co-workers, one of the guys, Kristian, who is a pretty darn good cook himself, said, “This is the 2nd best thing you make, after Mrs. Lloyd’s Raspberry Bars”. That was one opinion, but hey, I will take it because this recipe is a breeze to make, but looks like you spent hours over it… and can be made the morning of any occasion because it is made with already prepared dough. Do you remember one of the early Food Network stars, Sandra Lee & her show “Semi Homemade”? This would have been a good recipe for that show! Simple. All you need to do is whip up the cream cheese base. If you love cinnamon churros, and cheesecake filling… then you should add this to your list of recipes to try! Perfect for any occasion – and not too sweet for a morning treat with your coffee.
Here are the few tips I have for you when making this:
- Pillsbury now makes crescent dough in full sheets without the little cuts, so if you can find those in your grocery store, I would suggest using them. Otherwise, the ones with the perforated lines is just fine, you will just need to pinch the dough together as best you can.
- I double the vanilla amount in this recipe
- I grease my 9×13 pans with real salted butter (not cooking spray) because I think it helps the flavor come out better when replicating a real churro
- I always use Kraft Philadelphia cream cheese – full fat!
And speaking of Philadelphia, I’m sitting in the Philly airport right now waiting for a connecting flight to Syracuse. Spending time with some old friends in Syracuse tonight and then we are shuffling off to Buffalo to cheer on the BEARS this weekend!
So here is a link to the recipe which I found on a great blogger that calls herself The Recipe Critic. Cinnamon Churro Cheesecake Bars
I hope you try this recipe and enjoy it.
If you have any questions please comment or email me!
Thank you for reading my blog and GO BEARS!!!