Description
Churro cheesecake combines crispy cinnamon-sugar crust, creamy cheesecake filling, and buttery crescent roll layers—all baked into an irresistible dessert ready in 6 easy steps! Perfect for parties or cozy nights in.
Ingredients
Scale
- 2 cans (8 oz each) crescent roll dough
- 16 oz cream cheese (room temperature)
- 1 cup granulated sugar (divided)
- 1 tsp vanilla extract
- 1 large egg
- ½ cup unsalted butter (melted)
- 2 tbsp ground cinnamon
Instructions
- Prep the Pan: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Press 1 can of crescent dough into the bottom.
- Make Filling: Beat cream cheese, ¾ cup sugar, vanilla, and egg until smooth. Spread over dough.
- Add Top Layer: Unroll the second crescent dough sheet over the filling. Pour melted butter evenly on top.
- Cinnamon Sugar: Mix remaining ¼ cup sugar with cinnamon. Sprinkle over buttered dough.
- Bake: Bake 25–30 minutes until golden. Cool 10 minutes.
- Chill & Serve: Refrigerate 1 hour before slicing.
Notes
- Gluten-Free: Use GF puff pastry.
- Make-Ahead: Bake 1 day ahead; store chilled.
- No Cracks: Avoid overmixing and cool gradually.
- Storage: Fridge (5 days), freezer (3 months).
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: churro cheesecake, easy dessert recipe, cinnamon sugar dessert, crescent roll cheesecake