Churro Cheesecake
This churro cheesecake blends creamy cheesecake with warm churro flavors, using crescent roll dough for an easy and delightful dessert.
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.
Notes
Store leftovers in an airtight container or cover the pan with foil for up to 4 days in the fridge. For longer storage, freeze slices in a single layer on a tray, then wrap in foil and store in a zip bag for up to 1 month. Thaw in the fridge before serving.
