Churro Cheesecake

5 from 1 vote

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!

Prep Time10

Cook Time25

Chill Time2 30

Total Time3 5

Course: Dessert

Cuisine: American

Servings:

Calories: 345kcal

Author: Lisa Killian

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

Tip and Tricks

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.

Nutrition