Print

Churro Cheesecake

Churro Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale

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

  1. Prepare Cinnamon Sugar:
    In a small bowl, mix the cinnamon and sugar until well combined. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Cinnamon Sugar Topping:
    Sprinkle the remaining cinnamon sugar generously over the buttered top layer.
  7. 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.
  8. 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.

Find it online: https://mexicanrecipe.info/churro-cheesecake/