Description
This Churro Cheesecake is a delicious combination of two favorites—crispy cinnamon-sugar churros and rich, creamy cheesecake. It’s easy to make with crescent roll dough and comes together in just about an hour, making it perfect for family treats, potlucks, or anytime indulgence.
Ingredients
Scale
- 2 cans crescent roll dough
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar (divided)
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven: Set to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix cinnamon sugar: Combine 1/2 cup sugar with 1 tablespoon cinnamon in a small bowl.
- Layer bottom crust: Press one can of crescent dough into the bottom of the dish. Pinch seams to seal. Sprinkle with half the cinnamon sugar mix.
- Make filling: Beat cream cheese with remaining 1/2 cup sugar and vanilla until smooth.
- Add cheesecake layer: Spread cream cheese mixture evenly over bottom crust.
- Top crust: Unroll second can of crescent dough and place on top of the filling. Brush with melted butter.
- Final sprinkle: Sprinkle remaining cinnamon sugar over the buttered top crust.
- Bake: Bake for 30–35 minutes or until golden brown and set.
- Cool: Let cool for at least 30 minutes, then refrigerate for at least 1 hour before slicing.
Notes
You can make this dessert a day ahead and refrigerate overnight. Add a drizzle of caramel or chocolate for extra flair. Great served warm or chilled!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 18g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg