Churro Cheesecake is the perfect fusion of crispy, cinnamon-sugar churros and creamy, rich cheesecake. This easy-to-make dessert features layers of buttery crescent dough, a luscious cheesecake filling, and a golden cinnamon-sugar topping. Every bite delivers a delightful crunch on the outside with a smooth, tangy cream cheese center. Whether you’re making it for a party, family dessert, or a sweet indulgence, this churro cheesecake will have everyone coming back for more!
Cooking Time ⏳
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12 squares
My Cooking Experience 👩🍳
With 4-5 years of baking experience, I’ve perfected the balance between crispy and creamy in Churro Cheesecake. The secret is to coat the crescent dough with cinnamon sugar before baking, ensuring a caramelized crunch on the outside while keeping the cheesecake filling ultra-smooth and rich!
Ingredients 🛒
For the Cinnamon Sugar
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
For the Cheesecake Layer
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For the Dough
- 2 cans (8 oz each) crescent roll dough
- 4 tbsp unsalted butter, melted
Instructions 🍽️
1. Prepare the Cinnamon Sugar 🌟
Preheat the oven to 350°F (175°C). Mix the sugar and cinnamon in a small bowl and set aside. Grease a 9×13-inch baking dish.
2. Assemble the Bottom Layer 🥐
Roll out one can of crescent dough and press it into the bottom of the baking dish, pinching the seams together to create a solid layer. Sprinkle half of the cinnamon-sugar mixture over the dough.
3. Make the Cheesecake Filling 🧀
In a mixing bowl, beat cream cheese, sugar, vanilla extract, and egg until smooth and creamy. Spread the cheesecake mixture evenly over the bottom layer of dough.
4. Add the Top Layer 🍯
Unroll the second can of crescent dough and carefully place it over the cheesecake filling. Brush the melted butter over the top and sprinkle the remaining cinnamon sugar evenly.
5. Bake and Cool 🔥
Bake for 30 minutes or until golden brown. Let it cool for at least 30 minutes before slicing into squares. For best results, chill in the refrigerator for an hour before serving.
Variations 🔄
- Chocolate Churro Cheesecake: Drizzle melted chocolate or Nutella on top.
- Caramel Delight: Add a caramel drizzle before serving for extra sweetness.
- Pumpkin Spice Twist: Replace cinnamon with pumpkin spice for a fall-inspired version.
- Spicy Churro Cheesecake: Add a pinch of cayenne to the cinnamon sugar for a subtle heat kick.
Equipment You’ll Need 🔪
- 9×13-inch baking dish
- Hand mixer or stand mixer
- Mixing bowls
- Spatula
- Pastry brush
Why You’ll Love It ❤️
- Crispy cinnamon-sugar top with a creamy cheesecake filling 🍰
- Easy to make with store-bought crescent dough 🥐
- Perfect for parties, holidays, or a sweet craving 🎉
- A fun twist on classic churros and cheesecake 🌟
Nutritional Information 📊
- Calories: ~280 per serving
- Protein: 4g
- Carbs: 32g
- Fat: 15g
Storage Tips ❄️
- Refrigeration: Store in an airtight container for up to 5 days.
- Reheating: Best enjoyed cold or at room temperature, but you can warm it for a few seconds in the microwave.
- Freezing: Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Conclusion 🏁
Churro Cheesecake is the ultimate dessert for cinnamon-sugar lovers! With its crispy, golden top and creamy cheesecake center, this easy recipe will impress family and friends. Whether served warm or chilled, each bite is a delightful mix of textures and flavors. Try it today and indulge in this heavenly treat! 🍰✨
Churro Cheesecake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Mix the sugar and cinnamon in a small bowl and set aside. Grease a 9×13-inch baking dish.
- Roll out one can of crescent dough and press it into the bottom of the baking dish, pinching the seams together to create a solid layer. Sprinkle half of the cinnamon-sugar mixture over the dough.
- In a mixing bowl, beat cream cheese, sugar, vanilla extract, and egg until smooth and creamy. Spread the cheesecake mixture evenly over the bottom layer of dough.
- Unroll the second can of crescent dough and carefully place it over the cheesecake filling. Brush the melted butter over the top and sprinkle the remaining cinnamon sugar evenly.
- Bake for 30 minutes or until golden brown. Let it cool for at least 30 minutes before slicing into squares. For best results, chill in the refrigerator for an hour before serving.
Notes
- Refrigeration: Store in an airtight container for up to 5 days.
- Reheating: Best enjoyed cold or at room temperature, but you can warm it for a few seconds in the microwave.
- Freezing: Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
