Delicious Churro Cheesecake Recipe You Can’t Resist

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Paragraph 4 content. For a lighter twist, try our no-bake chocolate cheesecake.

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Paragraph 9 content. You might also enjoy the rich flavors of our Lotus cheesecake.

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Churro Cheesecake

This Churro Cheesecake combines the cinnamon-sugar crunch of churros with creamy cheesecake for a delightful dessert. Perfect for parties or a sweet end to family dinners, these bars are easy to make and serve.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12

Course: Dessert

Cuisine: Mexican

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 2 cans crescent roll dough About 8 oz each, 16 oz total.
• 16 oz cream cheese Room temperature.
• 1 cup granulated sugar Divided into ½ cup for cinnamon sugar.
• 1.5 teaspoons vanilla extract
• 2 tablespoons ground cinnamon
• 4 tablespoons unsalted butter Melted.

Equipment

• 1 9x13 inch baking dish
• 2 large mixing bowls
• 1 electric mixer or hand whisk
• 1 measuring cups and spoons
• 1 rubber spatula
• 1 small bowl for cinnamon sugar
• 1 cooling rack

Method

 

1. Preheat your oven to 350°F (175°C). Grease the bottom of the 9x13 inch baking dish with a little butter or cooking spray.
2. In a small bowl, mix together 1/2 cup (100g) of the sugar with the ground cinnamon. Set aside.
3. Unroll one can of the crescent roll dough and press it along the bottom of the prepared baking dish, pinching seams together to create an even layer.
4. Sprinkle half of the cinnamon sugar mixture evenly over the dough layer.
5. In a large bowl, combine the cream cheese, remaining 1/2 cup (100g) sugar, and vanilla extract. Beat until the mixture is smooth and creamy.
6. Gently spread the cream cheese mixture over the dough in the baking dish, making an even layer.
7. Unroll the second can of crescent roll dough and layer it over the cheesecake mixture, pressing seams together again.
8. Brush the top dough layer with the melted butter. Then sprinkle the remaining cinnamon sugar evenly over the buttered surface.
9. Bake for 35 minutes, or until the top is golden brown.
10. Remove from oven and let cool in the baking dish for at least 30 minutes before slicing into 12 bars. For best results, chill in the fridge for 1 hour for cleaner cuts.
11. Serve chilled or at room temperature.

Notes

For a richer flavor, use full-fat cream cheese.

Store leftovers covered in the refrigerator for up to 3 days.

Optional: Add a drizzle of caramel or chocolate sauce before serving for extra indulgence.

To make homemade crescent dough, use your favorite dough recipe rolled into two rectangles.