Churro Cheesecake Recipe
Make this easy churro cheesecake with a crispy cinnamon-sugar crust and creamy filling. A perfect dessert for any occasion!
INGREDIENTS
- 2 cans crescent roll dough for the crust
- 16 oz cream cheese softened
- 1 cup granulated sugar divided
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
- 4 tbsp butter melted
INSTRUCTIONS
Step 1: Prepare the Crust
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Mix cinnamon-sugar – In a bowl, combine ½ cup sugar with 1 tbsp cinnamon.
- Layer the bottom crust – Unroll one can of crescent roll dough and press it into the bottom of the dish, sealing the seams.
- Sprinkle with cinnamon-sugar – Coat the dough with half of the mixture.
Step 2: Make the Cheesecake Filling
- In a bowl, beat cream cheese until smooth.
- Add ½ cup sugar and 1 tsp vanilla extract, mixing until creamy.
- Spread the filling evenly over the bottom crust.
Step 3: Assemble and Bake
- Top with the second crescent dough layer, pressing the edges to seal.
- Brush with melted butter and sprinkle the remaining cinnamon-sugar mixture.
- Bake for 30-35 minutes, until golden brown.
- Cool for 20 minutes before slicing.
Step 4: Chill & Serve
- For the best texture, refrigerate for 1-2 hours before serving.
- Serve with caramel drizzle, chocolate sauce, or whipped cream.
NOTES
Tips for the Best Churro Cheesecake
- For an extra crispy crust, pre-bake the bottom layer for 5 minutes before adding the filling.
- Let it cool before slicing to prevent the filling from oozing out.
- Chill before serving for a firm, cheesecake-like consistency.
- For a richer flavor, mix brown sugar into the cinnamon topping.