Churro Cheesecake Bars

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a small bowl, mix together 1/2 cup of sugar with the cinnamon; set aside.
Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared dish, sealing all seams.
In a large bowl, beat cream cheese, remaining 1/2 cup sugar, vanilla extract, and a pinch of salt until smooth and creamy.
Spread the cream cheese mixture evenly over the bottom crust.
Unroll the second can of crescent roll dough and gently place it over the cream cheese layer, pressing lightly to fit.
Pour melted butter evenly over the top, then sprinkle with the prepared cinnamon-sugar mixture.
Bake for 25–30 minutes, or until the top is golden brown and the filling is bubbly around the edges.
Cool completely before slicing into bars.
Drizzle with caramel sauce just before serving for an extra indulgent finish.

Chocolate twist: Add a handful of mini chocolate chips to the cream cheese filling for a rich, chocolatey surprise.
Nutty crunch: Sprinkle chopped pecans or walnuts over the top before baking.
Spiced version: Add a pinch of nutmeg or pumpkin pie spice to the cinnamon-sugar mix for extra warmth.
Fruit-filled: Spread a thin layer of apple or cherry pie filling over the cream cheese layer before adding the top crust.

For clean slices, refrigerate the bars for at least 1 hour after cooling, then cut with a sharp knife.
If serving warm, let them cool slightly so the filling sets but remains deliciously gooey.
Store leftovers covered in the refrigerator for up to 4 days.
Reheat individual bars in the microwave for 10–15 seconds to restore their soft, warm texture.
Serve with a drizzle of caramel or chocolate sauce and a scoop of vanilla ice cream for an extra-special dessert.