Chocolate Churro Sopapilla Cheesecake Bars
Servings: 12
Ingredients
- 2 CANS REFRIGERATED CRESCENT ROLL DOUGH
- 2 8-OUNCE PACKAGES CREAM CHEESE, SOFTENED
- 1 1/2 CUP GRANULATED SUGAR
- 1/4 CUP COCOA POWDER
- 1 TBS COCOA POWDER
- 1 CUP BUTTER MELTED
- 1 TBS GROUND CINNAMON
Instructions
- PREHEAT YOUR OVEN TO 350°F. LINE A 9×13-INCH BAKING DISH WITH PARCHMENT PAPER OR COOKING SPRAY.
- ROLL OUT ONE CAN OF CRESCENT ROLL DOUGH AND PRESS IT INTO THE BOTTOM OF THE BAKING DISH, PRESSING THE SEAMS TOGETHER TO SEAL THEM.
- IN A LARGE BOWL, BEAT TOGETHER THE CREAM CHEESE, 1 CUP OF THE SUGAR, AND 1/4 CUP OF COCOA POWDER UNTIL SMOOTH AND CREAMY.
- SPREAD THE CREAM CHEESE MIXTURE OVER THE CRESCENT ROLL DOUGH.
- ROLL OUT THE SECOND CAN OF CRESCENT ROLL DOUGH AND PLACE IT ON TOP OF THE CREAM CHEESE MIXTURE, PRESSING THE SEAMS TOGETHER TO SEAL THEM.
- IN A SEPARATE BOWL, COMBINE THE REMAINING SUGAR, GROUND CINNAMON & COCOA POWDER.
- POUR THE MELTED BUTTER OVER THE TOP LAYER OF CRESCENT ROLL DOUGH, AND THEN SPRINKLE THE CINNAMON-SUGAR-CHOCOLATE MIXTURE OVER THE BUTTER.
- BAKE THE BARS FOR 30-35 MINUTES, OR UNTIL THE TOP IS GOLDEN BROWN AND THE CHEESECAKE FILLING IS SET.
- REMOVE THE BARS FROM THE OVEN AND LET THEM COOL FOR AT LEAST 15 MINUTES BEFORE SERVING.
- CUT THE BARS INTO SQUARES AND SERVE. STORE ANY LEFTOVERS IN THE REFRIGERATOR!