Churro Cheesecake Bars

Cinnamon sugar:

1 tablespoon cinnamon

1/3 cup granulated sugar

1/2 teaspoon kosher salt

16 ounces cream cheese, softened

1 egg

3/4 cup granulated sugar

1 teaspoon vanilla

1/4 teaspoon kosher salt

3 tablespoons unsalted butter

2 (8-ounce) tubes crescent rolls

Heat oven to 350F. 

In a small bowl, stir together cinnamon and 1/3 cup sugar. Set aside. 

In a mixer bowl, combine cream cheese, egg, 3/4 cup sugar, vanilla and 1/4 teaspoon salt. Mix on medium speed until combined.

In a 13×9-inch baking pan, brush the bottom with 1 tablespoon butter and sprinkle with about 2 tablespoons cinnamon sugar. Unroll crescent rolls and lay into the pan, pinching together the seams and pressing dough out to cover the bottom of the pan. Brush with 1 tablespoon butter, then sprinkle with 2 tablespoons cinnamon sugar. Spread cream cheese mix evenly over dough. 

Unroll the second tube of dough and press the seams together. Gently stretch to a large enough rectangle to cover the cream cheese filling and lay it over the filling. Brush with remaining butter and sprinkle evenly with remaining cinnamon sugar. Bake until golden and lightly puffed, 28 to 30 minutes. Let cool to room temperature before cutting into bars.