Churro Honey Cheesecake

Churro Honey Cheesecake

Ingredients:
Cinnamon Sugar:
  • 1 tablespoon ground cinnamon
  • ½ cup granulated sugar
Cheesecake Bars:
  • Two 8-ounce packages refrigerated crescent roll dough
  • 16 ounces cream cheese, softened
  • 2/3 cup Mountain Ridge Raw Honey
  • 1 large egg
  • 3 tablespoons melted butter
Recipe:
  1. In a small bowl, mix the cinnamon and sugar. Set aside.
  2. Preheat your oven to 350°F. Grease a 9×13-inch baking pan and sprinkle 1–2 tablespoons of the cinnamon sugar mixture evenly on the bottom.
  3. Open one tube of crescent roll dough. Unroll it and press the seams together to form a single sheet. Place this sheet into pan ensuring it covers the bottom completely.
  4. In a mixing bowl, beat softened cream cheese, honey, and egg, until smooth and creamy. Pour this mixture over the base layer in the pan.
  5. Open the second tube of crescent roll dough, repeat the process of sealing seams, and place over the cheesecake filling. Pour melted butter over this layer and spread it evenly using a spoon or pastry brush.
  6. Sprinkle the remaining cinnamon sugar generously over the buttered top layer.
  7. Bake in the preheated oven for 26–30 minutes or until the crescent dough is puffed and golden brown.
  8. Once cooled to room temperature, refrigerate for at least 3 hours to allow the layers to set. Slice into bars before serving.
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