Why Make This Recipe
Churro Cheesecake is a delightful blend of two favorite desserts: the crispy, cinnamon-sugar goodness of churros and the creamy richness of cheesecake. This recipe is perfect for parties, family gatherings, or just a sweet treat for yourself. By combining the best elements of both desserts, you’ll impress everyone who tries it!
How to Make Churro Cheesecake
Making Churro Cheesecake is easy and fun. You’ll enjoy the process as much as the delightful result. Follow these simple steps to create your delicious dessert.
Ingredients
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- Two 8-ounce packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Directions
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix the ground cinnamon and ½ cup of granulated sugar. Set aside.
- In a separate bowl, beat the softened cream cheese, ¾ cup of sugar, egg, and vanilla extract until smooth and creamy.
- Unroll the crescent roll dough and lay it in a greased 9×13 inch baking dish, pressing the seams together to create a uniform layer.
- Spread the cream cheese mixture over the crescent roll dough evenly.
- Top with the second package of crescent roll dough, pinching the seams together again.
- Brush the melted butter over the top layer of the dough, then sprinkle the cinnamon sugar mixture evenly on top.
- Bake for 25-30 minutes or until the top is golden brown.
- Allow to cool before slicing and serving.
How to Serve Churro Cheesecake
Churro Cheesecake is best served warm or at room temperature. You can cut it into squares and dust with additional cinnamon sugar if desired. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream as a delicious finishing touch.
How to Store Churro Cheesecake
To store leftover Churro Cheesecake, place it in an airtight container in the refrigerator. It will keep well for 3-5 days. If you want to preserve it longer, you can freeze it. Just wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months.
Tips to Make Churro Cheesecake
- Make sure your cream cheese is softened to room temperature for a smooth mixture.
- Feel free to adjust the amount of cinnamon to your taste. If you love cinnamon, you can add a bit more to the mixture!
- Use a spatula to press the crescent roll dough into the baking dish for an even layer.
- Let the cheesecake cool completely before slicing for cleaner cuts.
Variation
You can add chocolate chips or caramel drizzle on top before baking for a different flavor profile. You might also consider mixing in some mini chocolate chips in the cream cheese layer for a sweet surprise.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture and flavor may differ slightly.
Can I make this recipe ahead of time?
Absolutely! You can make Churro Cheesecake a day in advance. Just refrigerate it and allow it to come to room temperature before serving.
What should I do if my cheesecake is too soft?
If your cheesecake filling seems too soft, ensure that the cream cheese is fully blended and that it’s been baked until the top is golden brown. Let it cool completely, as it will firm up as it cools.
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Churro Cheesecake
Ingredients
For the Cinnamon Sugar Topping
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
For the Cheesecake
- 16 ounces full-fat cream cheese, softened Make sure it's at room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
For the Dough
- 2 packages (8-ounce) refrigerated crescent roll dough or sheets
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix the ground cinnamon and ½ cup of granulated sugar. Set aside.
- In a separate bowl, beat the softened cream cheese, ¾ cup of sugar, egg, and vanilla extract until smooth and creamy.
- Unroll the crescent roll dough and lay it in a greased 9x13 inch baking dish, pressing the seams together to create a uniform layer.
- Spread the cream cheese mixture over the crescent roll dough evenly.
- Top with the second package of crescent roll dough, pinching the seams together again.
- Brush the melted butter over the top layer of the dough, then sprinkle the cinnamon sugar mixture evenly on top.
Baking
- Bake for 25-30 minutes or until the top is golden brown.
- Allow to cool before slicing and serving.
