Churro Cheesecake
This churro cheesecake combines the crisp cinnamon-sugar topping of a churro with a rich, creamy cheesecake filling, all layered between buttery crescent roll dough. It's a decadent and easy dessert perfect for parties and holidays!
Equipment
- 9x13 Baking Dish
- Mixing Bowls
- Electric Mixer
- Spatula
- Oven
Ingredients
Cinnamon Sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Cheesecake Layer
- 2 packages cream cheese 8 oz each, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Pastry Base
- 2 cans refrigerated crescent roll dough 8 oz each
- 2 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Combine 1/2 cup sugar with cinnamon in a small bowl. Sprinkle half of the cinnamon sugar evenly over the bottom of the baking dish.
- Unroll one can of crescent dough and press it into the bottom of the dish over the cinnamon sugar, sealing perforations.
- In a bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth. Spread evenly over the dough.
- Top with the second sheet of crescent dough and gently press to cover the cream cheese layer.
- Brush with melted butter and sprinkle the remaining cinnamon sugar evenly on top.
- Bake for 30–35 minutes or until the top is golden brown. Cool completely before cutting into bars. Chill for cleanest cuts.
Notes
Serve chilled or at room temperature. Store leftovers in the fridge for up to 4 days. Great for holidays, birthdays, and potlucks.