The latest Diced! cooking contest by The Ranting Chef is here. In this competition, contestants make four dishes: a breakfast/brunch, lunch, dinner and dessert. After each dish, I will put up a poll for you to vote for your favorite. Votes for the breakfast/brunch post are worth one point apiece, lunch are worth two points, dinner votes are worth three points and dessert posts are worth five.
As adapted from oh bite it
Yes, I said it… churro. freaking. cheesecake. Who doesn’t love a good churro? I came across these on pinterest and knew I had to try and make these bars. You don’t need that many ingredients and these are so decadent and delicious. What a happy cheesy cinnamony treat!
2 cans (8 oz each) of Pillsbury crescent dinner rolls
2 packages (8 oz) of Philadelphia cream cheese
1 tsp vanilla extract
1 cup of sugar, divided
2 tbsp ground cinnamon
Honey, amount to your liking
Preheat the oven to 350 degrees. Unroll one can of the Crescent dough and press it onto the bottom of a greased 13×9 baking pan forming a bottom crust. Firmly press seams together sealing the dough to form one flat connected piece. Beat the cream cheese, vanilla, egg and 1/2 cup of the sugar on medium speed until blended. Spread it evenly across the crust in the pan. Unroll the other roll of dough and place directly on top of the cheesecake mixture, sealing seams together as well. Bake at 350 degrees for about 30 minutes until the crust rises slightly and is golden brown.
Drizzle honey on top of the crust to create a sticky base for the cinnamon sugar.
Sprinkle the rest of the cinnamon sugar on top of the honey and cut into bar sized pieces to enjoy.