Churro Cheesecake is a decadent dessert that pairs the rich, creamy texture of cheesecake with the sweet cinnamon sugar of churros. Made with just 7 ingredients, this easy-to-make treat is perfect for any occasion and delivers delicious flavor in every bite!
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This cheesecake is also known as a sopapilla cheesecake. The crescent roll acts as the bread part of the sopapilla or churro and encases the delicious cheesecake filling.
Why You’ll Love This Churro Cheesecake Recipe
- Easy to Make – Uses store-bought crescent rolls for a simple yet delicious crust!
- Irresistible Cinnamon Flavor – A sweet, buttery cinnamon-sugar topping gives it that classic churro taste.
- Customizable – Top it with fresh fruit, caramel sauce, or chocolate for extra indulgence.
- Perfect for Any Occasion – Whether for a party, a family dessert, or a weekend treat, this recipe is a crowd-pleaser!
If you love all things cinnamon like this cheesecake, make sure to check out my cinnamon toast crunch bars, cinnamon pull-apart bread, and this tasty cinnamon roll french toast!
What You Need for Churro Cheesecake?
Cream Cheese- Make sure to leave this out so it softens to room temperature and makes your life so much easier when it comes to making the filling!
Egg and Yolk- I like to add the egg and the egg yolk to help thicken the filling and make it more stable overall.
Crescent Rolls- I use two 80z tubes of premade rolls you can get at the local supermarket.
Toppings- Diced Strawberries, Chocolate dip (like I use in my hot cocoa beignets), easy Carmel Sauce, and homemade Whipped Cream are all tasty additions!
Here in New Mexico, Churros and Sopapillas are all the rage. They are the perfect dessert following a tasty sour cream chicken enchilada, green chile stew, or a tasty Mexican street taco with roasted tomatillo salsa!
How To Make Churro Cheesecake?
- Step 1: In a small bowl mix together the cinnamon topping.
- Step 2: Beat the cream cheese, sugar, egg, egg yolk, and vanilla until smooth.
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- Step 3: Press crescent dough into the bottom of a 9x13 pan.
- Step 4: Spread the cream cheese mixture over the crescent dough.
- Step 5: Cover the cream cheese with the remaining layer of crescent dough and dot the cinnamon topping over the crescent dough.
- Step 6: Bake until golden brown. Then allow to cool and set before serving!
Expert Tips
Crescent Roll Dough: If your crescent roll dough tears simply pinch it back together. If it’s not stretching easily you can use a small rolling pin to get it to the correct dimensions.
Frequently Asked Questions
Most of the time yes. They may vary in toppings and some measurements but both typically use crescent rolls, a cheesecake filling, and a cinnamon sugar topping.
Yes. Refrigerate the cheesecake for up to 3 days in the refrigerator.
Store the cheesecake in an airtight container in the refrigerator.
Yes! Freeze the bars for up to 3 months in an airtight container or Ziploc baggie. Make sure to put a piece of parchment paper in between each bar so they don’t stick together.
Other Related Dessert Recipes
If you like this recipe, make sure to check out my other easy dessert recipes like white chocolate cheesecake, buttermilk chocolate cake, mini pumpkin cheesecakes, Christmas Cheesecake, pumpkin cheesecake cookies, lemon meringue pie, and this tasty red, white, and blue cheesecake salad!
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Churro Cheesecake
Ingredients
Cinnamon Topping
- 2 tablespoon cinnamon
- ¾ cup sugar
- ½ cup butter softened
Filling
- 16 oz cream cheese softened
- 1 cup white sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 16 oz refrigerated crescent rolls 2 8 oz packages
- Additional Toppings: Diced Strawberries, Chocolate or Caramel Sauce, and Whipped Cream
Instructions
- In a small bowl combine sugar, butter, and cinnamon to form the cinnamon topping. Set aside.2 tablespoon cinnamon, ¾ cup sugar, ½ cup butter
- Preheat oven to 350°F. Grease a 9x13 glass baking dish with nonstick cooking spray.
- Using a hand mixer or stand mixer, beat cream cheese, sugar, egg, egg yolk, and vanilla until smooth.16 oz cream cheese, 1 cup white sugar, 1 egg, 1 egg yolk, 2 teaspoon vanilla extract
- Unroll the crescent roll dough and gently roll it into the shape of the 9x13 baking dish. Press dough into the bottom of the dish.16 oz refrigerated crescent rolls
- Spread the cream cheese mixture over the crescent dough, then cover it with the remaining crescent roll dough sheet.
- Dot the cinnamon topping over the top of the dough.
- Bake in preheated oven for 25-30 minutes, crescent roll dough will be golden brown.
- Once done, allow the cheesecake to cool at room temperature for 30 minutes, then transfer the dish to the refrigerator and allow it to fully set for 2 hours or overnight. Once cooled and set cut and top with strawberries and chocolate or caramel sauce!Additional Toppings: Diced Strawberries, Chocolate or Caramel Sauce, and Whipped Cream
Notes
- Storage: Refrigerate the cheesecake for up to 3 days in the refrigerator in an air-tight container.
- Freeze: Freeze the baked and cooled bars for up to 3 months in an airtight container or Ziploc baggie. Make sure to put a piece of parchment paper in between each bar so they don’t stick together.
Lisa Killian says
Love this recipe! It's easy to make and really tasty!