Description
Experience the ultimate sweet triumph with these churro cheesecake recipes! Creamy cheesecake filling meets cinnamon-sugar pastry for a dessert that’s crispy, creamy, and absolutely irresistible.
Ingredients
Scale
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
For the Crust and Top Layer:
- 2 cans (8 ounces each) refrigerated crescent roll dough sheets
- 3 tablespoons unsalted butter, melted (for brushing the top)
For the Cheesecake Filling:
- 2 packages (8 ounces each) full-fat cream cheese, softened to room temperature
- ½ to ¾ cup granulated sugar (depending on desired sweetness)
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. This temperature ensures the crescent dough will puff up beautifully while allowing the cheesecake filling to set properly without browning too quickly.
- Prepare the cinnamon-sugar mixture. In a small bowl, combine 1/2 cup granulated sugar with 2 tablespoons ground cinnamon, mixing thoroughly until the color is uniform. Set aside.
- Prepare your baking pan. Spray a 9×13-inch baking pan with non-stick cooking spray. For best results, avoid using parchment paper as it can interfere with the caramelization of the bottom crust.
- Create the bottom cinnamon layer. Sprinkle approximately 1/4 of your cinnamon-sugar mixture evenly across the bottom of the prepared pan. This will create that signature churro flavor on the bottom crust.
- Prepare the bottom crust. Unroll one can of crescent roll dough. If using perforated sheets, press the seams together with your fingers to create one solid rectangular piece. Carefully place the dough into the pan, covering the cinnamon sugar layer completely.
- Make the cheesecake filling. In a medium mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar with an electric mixer for 2-3 minutes until smooth and fluffy. Add the vanilla extract and egg, beating until well combined. The mixture should be completely smooth with no lumps.
- Spread the filling. Using a rubber spatula, evenly spread the cream cheese mixture over the dough in the pan, creating a level surface. The filling should reach all edges but not spill over the sides of the bottom crust.
- Add the top crust. Unroll the second can of crescent dough and press the seams together as you did with the first one. Carefully place this dough on top of the cheesecake filling, working gently to avoid pressing it into the filling.
- Add the final cinnamon-sugar layer. Sprinkle the remaining cinnamon-sugar mixture evenly over the top crust, covering it completely. For an extra-rich finish, you can brush 3 tablespoons of melted butter over the top crust before adding the cinnamon sugar.
- Bake until golden Place the pan in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the crescent dough has puffed up significantly and turned a beautiful golden brown color. The edges will appear set while the center may still have a slight jiggle.
- Cool properly. Remove from the oven and allow the churro cheesecake to cool on a wire rack for about 1 hour at room temperature. This gradual cooling helps prevent cracks from forming in the cheesecake layer.
- Chill thoroughly. Once cooled to room temperature, transfer the pan to the refrigerator and chill for at least 2-4 hours, or ideally overnight. This chilling time is crucial for the cheesecake to set completely and for the flavors to meld together.
Notes
For extra flavor, drizzle with caramel sauce or serve with fresh berries. These bars are best enjoyed chilled.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Dessert
- Method: Bake
- Cuisine: Fusion (Mexican-American)
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 22g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg