why make this recipe
This churro cheesecake is a simple, sweet treat that mixes creamy cheesecake and warm churro flavor. It cooks fast and makes people happy. If you like easy desserts that taste rich, try this and compare with a similar better-than-cheesecake recipe for ideas.
introduction
This recipe uses crescent roll dough for a fast crust and a soft cream cheese filling. You will bake it, brush with butter, and sprinkle a cinnamon-sugar mix so it tastes like churros. For a small cheesecake idea, see the apple crisp mini cheesecakes page for more dessert forms.
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). Grease a 9×13 inch pan or line it with parchment.
- Unroll one package of crescent roll dough and press it into the pan to make the bottom crust. Push seams together.
- In a bowl, beat the softened cream cheese until smooth. Add ¾ cup granulated sugar, the egg, and vanilla. Mix until smooth and even.
- Spread the cream cheese mix over the crescent crust in the pan. Smooth the top with a spatula.
- Unroll the second package of crescent roll dough and lay it over the filling. Try to cover the whole top. Press edges to seal.
- Bake for 25 to 30 minutes or until the top is light golden and the filling looks set.
- While the cheesecake bakes, mix 1 tablespoon ground cinnamon with ½ cup granulated sugar in a small bowl.
- When the cheesecake comes out, brush the top with the melted butter. Sprinkle the cinnamon-sugar mix evenly while the top is still warm.
- Let the cheesecake cool to room temperature, then chill for at least 2 hours so it cuts clean.
For a trick on crust or shape, you can look at a different roll-based cheesecake style like caramel apple cheesecake bars 2 to get ideas for layers.
how to serve Churro Cheesecake
Cut into bars or squares. Serve cold or at room temperature. Add a drizzle of chocolate or caramel if you like. You can also dust more cinnamon sugar on top before serving. For serving ideas and garnishes, a simple pan bar style like caramel apple cheesecake bars works well.
how to store Churro Cheesecake
Put leftovers in an airtight container or cover the pan with foil. Keep in the fridge for up to 4 days. You can freeze slices in a single layer on a tray, then wrap them in foil and store in a zip bag for up to 1 month. Thaw in the fridge before serving.
tips to make Churro Cheesecake
- Use full-fat cream cheese for the best texture and taste. See a rich holiday idea like Christmas cheesecake for a similar richness tip.
- Soften cream cheese to room temperature so it mixes smooth and no lumps form.
- Press crescent seams well so filling does not leak.
- Let the baked cheesecake cool before chilling to avoid soggy crust.
- Brush butter while the top is hot so the cinnamon sugar sticks well.
variation (if any)
- Make mini servings by baking in a muffin tin lined with crescent pieces.
- Add a cinnamon-brown-sugar swirl into the cream cheese for more churro flavor.
- Top with dulce de leche or chocolate for a richer bar.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, but the filling will be less creamy and may be firmer after baking.
Q: Can I use store-bought pie crust instead of crescent rolls?
A: Yes. A pie crust or graham base will work but the taste and texture will change.
Q: Do I need to chill before cutting?
A: Yes. Chilling helps the filling set and gives clean slices.
Q: Can I make this ahead for a party?
A: Yes. Make it one day ahead and keep it chilled until serving.
Conclusion
For more churro-style cheesecake ideas, try a full recipe guide on Churro Cheesecake (So Easy!) – Celebrating Sweets. If you want bar-style versions, see this Churro Cheesecake Bars Recipe – Creations by Kara for a similar take. For a version with a brown sugar cinnamon swirl, check Churro Cheesecake with a Brown Sugar Cinnamon Swirl – Chicano Eats. For another simple blog write-up on churros cheesecake, read Churros Cheesecake – Eats Delightful. For more bar ideas and tips, see the Churro Cheesecake Bars | The Recipe Critic page.
Churro Cheesecake
Ingredients
For the Cheesecake
- 2 8-ounce packages refrigerated crescent roll dough or sheets Use fresh dough for best results.
- 16 ounces full-fat cream cheese, softened Make sure to soften to room temperature.
- ¾ cup granulated sugar Divided into ½ cup for topping and ¾ cup for filling.
- 1 large egg Room temperature for better mixing.
- 1½ teaspoons vanilla extract Use pure vanilla for best flavor.
- 3 tablespoons unsalted butter, melted and slightly cooled Brush on top after baking.
For the Cinnamon Sugar Topping
- 1 tablespoon ground cinnamon Adjust to taste.
- ½ cup granulated sugar Combine with cinnamon for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan or line it with parchment.
- Unroll one package of crescent roll dough and press it into the pan to make the bottom crust. Push seams together.
Cheesecake Filling
- In a bowl, beat the softened cream cheese until smooth. Add ¾ cup granulated sugar, the egg, and vanilla. Mix until smooth and even.
- Spread the cream cheese mix over the crescent crust in the pan, smoothing the top with a spatula.
Top Layer and Baking
- Unroll the second package of crescent roll dough and lay it over the filling, pressing edges to seal.
- Bake for 25 to 30 minutes or until the top is light golden and the filling looks set.
Topping and Cooling
- While the cheesecake bakes, mix 1 tablespoon ground cinnamon with ½ cup granulated sugar in a small bowl.
- When the cheesecake comes out, brush the top with melted butter and sprinkle evenly with the cinnamon-sugar mix while it's still warm.
- Let the cheesecake cool to room temperature, then chill for at least 2 hours before cutting.