Description
Enjoy these Churro Cheesecake Bars with Cajeta that combine the rich flavors of cream cheese and cinnamon. These bars are easy to make and perfect for a delightful dessert that will impress your guests.
Ingredients
Scale
- 4 cups whole milk or goat milk
- 1 cinnamon stick
- 2 tablespoons unsalted butter
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
- 2 or 3 packages crescent sheets or crescent rolls dough
- ½ cup granulated sugar
- 16 oz cream cheese softened
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter melted
- 1 egg
- 1 tablespoon ground cinnamon
Instructions
- In a large stock pot, combine the milk, sugar, and cinnamon stick.
- Heat over medium-low until it begins to steam and bubble around the edges.
- Add the baking soda, taking care as it may bubble up.
- Simmer over medium-low heat for 50 to 60 minutes, stirring frequently, until it thickens and turns a deep golden color.
- Remove from heat and discard the cinnamon stick.
- Mix in the vanilla and butter until well combined.
- Allow to cool, as it will thicken further.
- You can store the cajeta in the fridge for up to 7 days or proceed with the recipe.
Notes
This recipe can be made in advance; just store the cajeta in a sealed jar.
Adjust the sweetness by varying the amount of sugar according to your taste.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg