Description
This Churro Cheesecake combines flaky crescent roll layers with a smooth, cinnamon-spiced cream cheese filling, topped with buttery cinnamon sugar for a deliciously indulgent dessert that serves 12. It’s easy to prepare and bakes to golden perfection, capturing the sweet flavors of churros in a cheesecake-inspired treat.
Ingredients
Scale
Base and Topping
- 2 cans Pillsbury crescent dinner rolls (16 oz. total)
- 1 cup sugar, divided
- 1 tbsp cinnamon, divided
- ½ tsp cinnamon
- pinch salt
- 3 tbsp butter, melted
Cheesecake Filling
- 2 bricks cream cheese (16 oz. total), softened
- 1 egg
- 2 tsp vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F to prepare for baking the churro cheesecake.
- Make cinnamon sugar mixture: In a small bowl, combine ½ cup sugar, 1 tbsp cinnamon, and a pinch of salt. Stir well and set aside to be used for layering and topping.
- Prepare the cheesecake filling: In a medium bowl, beat softened cream cheese until smooth. Add the remaining ½ cup sugar, egg, vanilla extract, and ½ teaspoon cinnamon. Beat all ingredients together until fully combined and creamy.
- Grease the baking pan and layer base sugar: Lightly grease a 9×13-inch baking pan. Evenly sprinkle half of the cinnamon sugar mixture across the bottom of the pan.
- Arrange the first crescent roll layer: Unroll one can of crescent rolls as one continuous sheet. Press it firmly in the bottom of the pan, ensuring it reaches the edges and sealing any holes to create a uniform base.
- Spread cheesecake filling: Carefully spread the cream cheese mixture evenly over the crescent roll base layer in the pan.
- Add the second crescent roll layer: Unroll the second can of crescent rolls onto parchment paper, pinch seams together, and stretch it to match the size of the filling layer. Invert this layer on top of the cream cheese filling, then gently peel off the parchment paper.
- Butter and cinnamon sugar topping: Brush the melted butter evenly over the top crescent roll layer. Sprinkle the remaining cinnamon sugar mixture generously on top.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is lightly browned and cooked through.
- Cool and serve: Remove from the oven and let the cheesecake cool for 10 minutes before slicing into 12 servings and enjoying.
Notes
- Make sure the cream cheese is well softened for easy mixing and a smooth filling.
- Press edges and seams of crescent rolls well to prevent gaps where filling can leak during baking.
- Serve slightly warm or at room temperature for best texture and flavor.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
- You can warm slices briefly in the microwave if desired before serving.
