Description

This Easy Churro Cheesecake combines the crispy, cinnamon-sugar flavor of churros with creamy cheesecake, creating a simple yet decadent dessert perfect for any occasion.

Ingredients

1 tbsp ground cinnamon

½ cup granulated sugar

Two 8‑oz packages refrigerated crescent roll dough or sheets

16 oz full‑fat cream cheese, softened

¾ cup granulated sugar

1 large egg

1½ tsp vanilla extract

3 tbsp unsalted butter, melted and slightly cooled

Optional: dulce de leche, salted caramel sauce, chocolate sauce, honey, vanilla ice cream, fresh strawberries

Cook Mode Prevent your screen from going dark

Instructions

Mix ground cinnamon and ½ cup sugar together to make cinnamon sugar and set aside.
Preheat oven to 350°F. Grease a 9×13 pan and sprinkle 1–2 tbsp of the cinnamon sugar on the bottom.
Unroll one tube of crescent dough, press seams to form a rectangle, and press into the bottom of the pan.
In a bowl, beat cream cheese, ¾ cup sugar, egg, and vanilla until smooth. Spread over the dough layer in the pan.
Unroll the second tube of crescent dough, press seams, and gently lay over the cheesecake mixture.
Drizzle melted butter over the top layer and sprinkle with the remaining cinnamon sugar.
Bake for 26–30 minutes or until golden and puffed.
Cool completely on a wire rack, then refrigerate for at least 3 hours before serving.

Notes

Chill thoroughly before slicing for best texture.
Store covered in the refrigerator for up to 5 days.
Serve cold for optimal flavor and texture.
Use Neufchâtel for a lighter version.
Try different toppings for added flair.

Prep Time: 21 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 220mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 4g
Cholesterol: 45mg