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Churro Cheesecake Recipe

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4.2 from 12 reviews

Churro Cheesecake is a deliciously unique dessert combining flaky crescent roll layers with a creamy cinnamon-spiced cheesecake filling. Coated with a buttery cinnamon sugar topping, this dessert bakes to golden perfection with a delightful contrast of textures and flavors inspired by classic churros.

Ingredients

Dough Layer

  • 2 cans Pillsbury crescent dinner rolls (16 oz. total)

Cheesecake Filling

  • 2 bricks cream cheese (16 oz. total), softened
  • ½ cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • ½ tsp cinnamon
  • Pinch salt

Cinnamon Sugar Topping

  • 1 cup sugar, divided
  • 1 tbsp cinnamon, divided
  • 3 tbsp butter, melted

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cheesecake.
  2. Prepare cinnamon sugar mixture: In a small bowl, combine ½ cup sugar, 1 tbsp cinnamon, and a pinch of salt. Stir until well mixed and set aside for layering the base.
  3. Make the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth. Add the remaining ½ cup sugar, egg, vanilla extract, and ½ teaspoon cinnamon. Continue beating until the mixture is creamy and fully combined.
  4. Grease baking pan and layer cinnamon sugar: Lightly grease a 9x13-inch baking dish. Sprinkle half of the cinnamon sugar mixture evenly across the bottom of the pan to add flavor and help prevent sticking.
  5. Layer the first crescent dough: Unroll one can of crescent rolls as a single sheet. Place it in the bottom of the baking dish, pressing it out evenly to cover the pan and closing any holes.
  6. Add the cheesecake layer: Spread the prepared cheesecake filling evenly over the crescent dough base in the pan.
  7. Prepare and add the top dough layer: Unroll the second can of crescent rolls onto parchment paper and pinch the seams to seal them. Stretch this layer to match the size of the pan. Carefully invert it onto the cheesecake filling with the parchment on top, then gently peel away the parchment paper.
  8. Apply butter and cinnamon sugar topping: Brush the top crescent dough layer with the melted butter and sprinkle the remaining cinnamon sugar mixture evenly over it for a sweet, crunchy finish.
  9. Bake the cheesecake: Place the baking dish in the oven and bake for 25-30 minutes, or until the crust is golden and the cheesecake filling is set and slightly firm to the touch.
  10. Cool and serve: Remove from oven and let the cheesecake cool for about 10 minutes before slicing. Serve warm or at room temperature for the best flavor experience.

Notes

  • Make sure the cream cheese is softened before blending to avoid lumps in the filling.
  • Press crescent dough seams tightly to prevent filling leakage during baking.
  • For an extra crisp top, you can broil the cheesecake for 1-2 minutes at the end, watching carefully to avoid burning.
  • This dessert is best enjoyed within 1-2 days for freshness, but can be refrigerated and reheated gently.
  • Use parchment paper to easily transfer and remove the top layer without tearing.

Find it online: https://glowcooks.com/churro-cheesecake-recipe/