Description
Churro Cheesecake combines creamy cheesecake with layers of buttery crescent dough and cinnamon sugar, perfect for any gathering or a sweet snack.
Ingredients
Scale
- 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