Let me tell you about one of my all-time favorite fusion desserts: Churro Cheesecake. Seriously, it’s the best of both worlds—a perfect combo of warm, cinnamon-sugar churros and creamy, dreamy cheesecake. I’ve been baking for years, and let me tell you, this recipe nails it. You get a buttery, crispy layer that tastes just like a fresh churro, paired with a luscious cheesecake filling that melts in your mouth. Delicious doesn’t even cover it.
Why You’ll Love This Recipe
This dessert may look impressive (and trust me, it is), but it’s way easier than it seems. Here’s the breakdown:
- Prep Time: 20 minutes
- Bake Time: 30 minutes
- Chill Time: A couple of hours in the fridge (perfect for making ahead!).
It makes 16 servings, which is ideal for parties, potlucks, or just indulging later in the week. Leftovers? Yes, please.
What You’ll Need
Here’s the basic equipment to get started:
- 9×13-inch baking pan
- Electric mixer (a hand or stand mixer will do)
- Measuring tools (cups and spoons)
- Rubber spatula (for that super-smooth filling)
- Cooling rack
The best part? You can make it ahead of time, and it actually tastes better after a night in the fridge. Win-win.
The Secret Ingredients
The magic of this recipe? Refrigerated crescent roll dough. That’s right—we skip the complicated choux pastry you’d usually use for churros and take a shortcut for the same flaky, golden texture. And don’t forget the cream cheese—make sure it’s nice and soft before you start (I usually leave it out for two hours). Trust me, this makes all the difference in getting that silky-smooth cheesecake filling.
How to Make It
Here’s how to pull this dessert together:
Step 1: Cinnamon-Sugar Magic
First, mix the cinnamon and sugar. Letting it sit for a bit lets the flavors really come together. Plus, the smell? Heavenly. It’s like stepping into a cozy Mexican bakery.
Step 2: Craft the Base Layer
Unroll the crescent rolls and press the seams together. Take your time here—a smooth, even layer is key. I like to use the heel of my hand instead of my fingers to press it together. Think of it as your canvas for the cheesecake masterpiece.
Step 3: Mix the Filling
When you’re whipping up the cheesecake filling, don’t overdo it. You’re not making a mousse—just beat until it’s smooth. Overmixing can add air, which can lead to cracks. And while cracks don’t affect the flavor, we’re going for that picture-perfect finish.
Easy Customizations
Want to make it your own? Try these ideas:
- Gluten-Free: Use gluten-free crescent roll dough (the texture will still be great!).
- Drizzle It: Add some dulce de leche or chocolate sauce on top for an extra indulgent touch.
Serving & Storing Tips
Serve these bars slightly chilled but not too cold—15 minutes out of the fridge is perfect. Here’s how to store them:
- Refrigerate in an airtight container for up to 4 days.
- Freeze individual bars for up to 3 months (just wrap them well). Thaw in the fridge overnight.
For a little extra flair, sprinkle a bit of cinnamon-sugar on top before serving. I also like to add fresh strawberries for a pop of color and a slight tartness that complements the rich cheesecake.
Final Thought
This isn’t just any dessert—it’s a celebration of two classic favorites coming together for something truly special. Whether it’s for a party or just a treat-yourself moment, Churro Cheesecake is bound to impress.
Now go bake it—and enjoy every bite.
PrintChurro Cheesecake
This Churro Cheesecake is a delightful fusion of two beloved desserts: the crispy, cinnamon-sugar-coated churro and the creamy, luscious cheesecake. Perfect for gatherings or a sweet indulgence, this recipe is simple yet impressive, with layers of buttery crescent dough sandwiching a rich cheesecake filling. A sprinkle of cinnamon sugar on top seals the deal!
- Prep Time: 21 minutes
- Cook Time: 28 minutes
- Total Time: 3 hours 49 minutes (included chill time )
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: Fusion (Mexican-American)
Ingredients
Cinnamon Sugar:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
Cheesecake Bars:
- Two 8-ounce packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Prepare Cinnamon Sugar:
In a small bowl, mix the cinnamon and sugar until well combined. Set aside. - Preheat and Prep Pan:
Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease a 9×13-inch baking pan and sprinkle 1–2 tablespoons of the cinnamon sugar mixture evenly on the bottom. - Create Base Layer:
Open one tube of crescent roll dough. Unroll it carefully and press the seams together to form a single rectangular sheet. Place this sheet into the prepared pan, ensuring it covers the bottom completely. - Make Cheesecake Filling:
In a mixing bowl, beat softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Pour this mixture over the base layer in the pan, spreading it evenly. - Top Layer and Butter Coating:
Open the second tube of crescent roll dough, repeat the process of sealing seams, and gently place it over the cheesecake filling to form a top layer. Pour melted butter over this layer and spread it evenly using a spoon or pastry brush. - Add Cinnamon Sugar Topping:
Sprinkle the remaining cinnamon sugar generously over the buttered top layer. - Bake to Perfection:
Bake in the preheated oven for 26–30 minutes or until the crescent dough is puffed and golden brown. Remove from oven and cool on a wire rack. - Chill and Serve:
Once cooled to room temperature, refrigerate for at least 3 hours to allow the layers to set. Slice into bars before serving.
Notes
Serving Suggestions: Serve slightly chilled or at room temperature with fresh berries or a drizzle of caramel sauce for added flair.
Tips & Tricks:
- Ensure cream cheese is fully softened for a creamy filling without lumps.
- Press seams of crescent rolls tightly to prevent gaps during baking.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual bars in the microwave for about 10 seconds if you prefer them slightly warm. These bars can also be frozen for up to 3 months; thaw overnight in the fridge before serving.
