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Churro Cheesecake
Flona

Churro Cheesecake

This Churro Cheesecake is a delightful fusion of two beloved desserts: the crispy, cinnamon-sugar-coated churro and the creamy, luscious cheesecake. Layers of buttery crescent dough sandwich a rich cheesecake filling, all topped with cinnamon sugar. Perfect for gatherings or a sweet indulgence!
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Prep Time 21 minutes
Cook Time 28 minutes
Total Time 3 hours 49 minutes
Servings: 16 bars
Course: Dessert
Cuisine: Fusion, Mexican, Mexican-American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon ground cinnamon
  • 1/2 cup granulated sugar
  • 2 packages refrigerated crescent roll dough or crescent sheets 8 ounces each
  • 16 ounces full-fat cream cheese softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 tablespoons unsalted butter melted and slightly cooled
  • fresh strawberries or mixed berries
  • dulce de leche or caramel sauce
  • chocolate sauce
  • whipped cream

Equipment

  • 9x13 inch baking pan
  • Electric mixer (hand or stand)
  • Mixing bowl
  • Small bowl
  • Rubber spatula
  • Pastry brush or spoon
  • Measuring cups and spoons
  • Wire cooling rack
  • Sharp knife
  • Plastic wrap or foil

Method
 

  1. Prepare Cinnamon Sugar: In a small bowl, mix 1 tablespoon cinnamon with 1/2 cup sugar until well combined. Set aside.
  2. Preheat and Prep Pan: Preheat oven to 350°F (175°C) and position rack in middle. Grease a 9×13-inch baking pan thoroughly and sprinkle 1-2 tablespoons of cinnamon sugar mixture evenly on the bottom.
  3. Create Base Layer: Open one tube of crescent roll dough. Unroll carefully and press seams together to form a single rectangular sheet. Place into prepared pan, covering the bottom completely.
  4. Make Cheesecake Filling: Beat softened cream cheese with electric mixer for 1 minute until smooth. Add 3/4 cup sugar and beat 1 minute until fluffy. Add egg and vanilla, beating on low just until incorporated. Pour over base layer and spread evenly.
  5. Top Layer and Butter Coating: Open second tube of crescent dough, seal seams, and gently place over cheesecake filling. Pour melted butter over top and spread evenly with pastry brush.
  6. Add Cinnamon Sugar Topping: Sprinkle remaining cinnamon sugar generously over buttered top layer.
  7. Bake: Bake 26-30 minutes until crescent dough is puffed and golden brown. Remove from oven and cool on wire rack to room temperature (about 1 hour).
  8. Chill and Serve: Cover cooled bars tightly with plastic wrap and refrigerate at least 3 hours or overnight. Slice into 16 bars before serving. Serve slightly chilled with optional toppings if desired.

Notes

  • Room Temperature Ingredients: Leave cream cheese out for 2 hours before starting to ensure smooth, lump-free filling.
  • Sealing Seams: Press crescent roll seams together firmly to prevent filling leakage during baking.
  • Chilling is Essential: Full 3-hour chill time ensures clean slicing and proper texture. Overnight is even better.
  • Make Ahead: Bake up to 2 days in advance. Store covered in refrigerator until ready to serve.
  • Clean Cuts: Use hot knife wiped clean between cuts for neat, professional-looking bars.
  • Storage: Refrigerate in airtight container up to 4 days. Freeze wrapped bars up to 3 months.
  • Serving Temperature: Remove from refrigerator 15 minutes before serving for best flavor.