Churro Cheesecake combines two beloved desserts into one delicious treat. The creamy cheesecake filling sits between layers of soft, buttery crescent dough, bringing together the flavors of sweet cheesecake and cinnamon sugar, just like a churro. It’s perfect for any gathering or a sweet snack at home!
How to Make Churro Cheesecake
Ingredients:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- 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
Directions:
- Preheat your oven to 350°F (175°C).
- In a small bowl, stir together ½ cup granulated sugar and 1 tablespoon ground cinnamon. Set aside.
- Unroll one package of crescent roll dough and lay it flat in a greased 9×13-inch baking dish. Press the seams together to seal.
- In a large mixing bowl, beat the softened cream cheese with ¾ cup granulated sugar, egg, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the crescent roll layer in the baking dish.
- Unroll the second package of crescent roll dough and place it on top of the cream cheese layer. Seal the seams again.
- Brush the melted butter over the top layer of dough, then sprinkle the cinnamon sugar mix evenly on top.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Allow it to cool before cutting into squares.
How to Serve Churro Cheesecake
You can serve Churro Cheesecake warm or cold. Cut it into squares and enjoy it as a dessert on its own, or add a dollop of whipped cream on top for an extra treat. It pairs well with a scoop of vanilla ice cream!
How to Store Churro Cheesecake
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for up to 2 months. Just remember to wrap it well to prevent freezer burn.
Tips to Make Churro Cheesecake
- Make sure your cream cheese is softened to room temperature for easy mixing.
- Don’t skip the butter step; it adds a nice flavor to the top.
- If you want a cinnamon kick, feel free to add more cinnamon to the sugar mixture.
Variation
You can add chocolate chips to the cream cheese filling for a chocolatey version of this dessert. Or try using different flavored extracts, such as almond or coconut, to change the taste of the cheesecake filling.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be a little different. Full-fat gives a creamier consistency.
Can I make this ahead of time?
Yes! You can prepare the Churro Cheesecake a day in advance. Just cover it and refrigerate until you’re ready to serve.
What other toppings can I use?
You can drizzle caramel or chocolate sauce over the top for extra flavor, or sprinkle with chopped nuts for some crunch.
Churro Cheesecake
- Total Time: 45
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Churro Cheesecake combines creamy cheesecake with layers of buttery crescent dough and cinnamon sugar, perfect for any gathering or a sweet snack.
Ingredients
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- 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
- Preheat your oven to 350°F (175°C).
- In a small bowl, stir together ½ cup granulated sugar and 1 tablespoon ground cinnamon. Set aside.
- Unroll one package of crescent roll dough and lay it flat in a greased 9×13-inch baking dish. Press the seams together to seal.
- In a large mixing bowl, beat the softened cream cheese with ¾ cup granulated sugar, egg, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the crescent roll layer in the baking dish.
- Unroll the second package of crescent roll dough and place it on top of the cream cheese layer. Seal the seams again.
- Brush the melted butter over the top layer of dough, then sprinkle the cinnamon sugar mix evenly on top.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Allow it to cool before cutting into squares.
Notes
Serve warm or cold. Pairs well with whipped cream or vanilla ice cream. Store leftovers in an airtight container for 3-4 days; freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg