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Churro Cheesecake
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Churro Cheesecake

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
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12
Course: Breakfast
Calories: 280
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350°F (175°C). Mix the sugar and cinnamon in a small bowl and set aside. Grease a 9x13-inch baking dish.
  2. 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. 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. 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 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.