Description
Churro Cheesecake is a rich, layered dessert combining the cinnamon-sugar crunch of churros with the creamy indulgence of cheesecake. Baked with crescent dough for a buttery base and top, it’s a crowd-pleasing treat that’s easy to make and perfect for sharing.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar (plus 1/2 cup for topping)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cans crescent roll dough sheets
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a small bowl, mix 1/2 cup granulated sugar with ground cinnamon. Set aside.
- Unroll one can of crescent dough and press it evenly into the bottom of the prepared dish.
- In a mixing bowl, beat cream cheese, 1 cup granulated sugar, eggs, and vanilla extract until smooth.
- Spread cream cheese mixture evenly over the dough layer.
- Unroll second can of crescent dough and place it on top of the cream cheese mixture.
- Pour melted butter over the top dough layer and sprinkle with cinnamon-sugar mixture.
- Bake for 30–35 minutes, or until top is golden brown and center is set.
- Cool completely, then refrigerate for at least 2 hours before slicing and serving.
Notes
- Chill thoroughly before slicing for clean cuts.
- Store in the refrigerator for up to 5 days.
- Serve cold or lightly warmed in the microwave.
- Try with a drizzle of caramel or chocolate sauce for added flavor.
- Avoid freezing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 23g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
