Description
This Churro Cheesecake combines the creamy richness of classic cheesecake with the crispy, cinnamon-sugar-coated delight of churros. A buttery crescent roll dough base and top envelope a smooth, sweetened cream cheese filling, baked to golden perfection and finished with a generous sprinkle of cinnamon sugar for a dessert that’s crispy on the outside and luscious inside.
Ingredients
Scale
Cheesecake Filling
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
Dough and Topping
- Two 8-ounce packages refrigerated crescent roll dough
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
- Prepare the base: Unroll one package of the crescent roll dough and press it evenly into the bottom of a baking dish, covering the surface completely to form the crust.
- Make the filling: In a mixing bowl, beat the softened cream cheese with ¾ cup granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing well until fully incorporated.
- Assemble the cheesecake: Pour the cheesecake filling evenly over the dough base. Then unroll the second package of crescent roll dough over the filling, carefully sealing the seams along the edges to enclose the filling.
- Add the churro topping: Brush the melted butter evenly over the top dough layer. In a small bowl, combine the 1 tablespoon ground cinnamon with ½ cup granulated sugar, then sprinkle this mixture generously over the buttered dough.
- Bake: Place the baking dish in the preheated oven and bake for about 28 minutes, or until the top is golden brown and crisp.
- Cool and serve: Remove the cheesecake from the oven and allow it to cool for at least 3 hours to set properly before slicing and serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Cooling time is essential for clean slices; don’t skip the 3-hour cooling period.
- You can use a glass or ceramic baking dish approximately 9×9 inches.
- For a richer flavor, use unsalted European-style butter if available.
- Store leftovers covered in the refrigerator for up to 3 days.
