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Churro Cheesecake

Churro Cheesecake

Churro cheesecake combines creamy cheesecake filling with a crispy cinnamon-sugar crust, an irresistible dessert everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest / Cooling Time: 30 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: Mexican-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the cheesecake filling:
  • 16 oz cream cheese, softened (2 packages)
  • 1 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 2 large eggs
  • For the crust and topping:
  • 2 cans crescent roll dough (8 oz each)
  • 2 tbsp ground cinnamon
  • ¼ cup unsalted butter, melted
  • ¼ cup brown sugar (optional)

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Electric mixer or hand mixer
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Beat cream cheese, sugar, vanilla, and eggs until smooth.
  3. Press one can of crescent dough into the bottom of the dish.
  4. Spread cheesecake mixture evenly over the dough.
  5. Place the second crescent dough layer on top.
  6. Brush with melted butter and sprinkle with cinnamon and brown sugar mixture.
  7. Bake for 30–35 minutes until golden brown.
  8. Cool before slicing and serve.
    9. Detailed instruction is below in the article

Notes

  • Chill for 1–2 hours before slicing for firmer cheesecake bars.
  • Add extra cinnamon sugar on top for stronger churro flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.