Description
This Churro Cheesecake combines a buttery cinnamon-sugar crust with a creamy cheesecake filling and a caramel finish. A simple, crowd-pleasing dessert that tastes like a churro and cheesecake in one bite!
Ingredients
CRUST
2 cans crescent roll dough
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
2 tsp ground cinnamon
CHEESECAKE FILLING
16 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 large egg
TOPPING
1/4 cup cinnamon sugar
Caramel sauce, for drizzling
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
2. In a small bowl, mix 1/2 cup sugar with 2 tsp cinnamon. Set aside.
3. Unroll one crescent dough sheet onto the bottom of the baking dish and press to seal seams.
4. Beat the cream cheese, 1 cup sugar, vanilla, and egg until smooth.
5. Spread cheesecake mixture evenly over the dough.
6. Place the second sheet of crescent dough on top.
7. Brush the melted butter over the top layer.
8. Sprinkle generously with the cinnamon sugar.
9. Bake for 28–32 minutes, until golden and set.
10. Cool completely, then chill for at least 1 hour.
11. Slice and drizzle with caramel before serving.
Notes
For cleaner slices, refrigerate at least 2–3 hours before cutting.
Great served warm or chilled.
Try adding a pinch of nutmeg for extra churro flavor.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American, Mexican Inspired
Keywords: churro cheesecake, cinnamon sugar, crescent roll cheesecake