Churro Cheesecake
Churro Cheesecake is a delightful blend of churros and cheesecake, combining crispy cinnamon-sugar goodness and creamy richness, perfect for parties or a sweet treat.
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.
Notes
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. Can be stored in an airtight container in the refrigerator for 3-5 days, or frozen for up to 2 months.