Churro Cheesecake
Churro cheesecake is a delightful fusion of crispy, cinnamon-sugar-coated churros and rich, creamy cheesecake. This indulgent dessert features a golden, flaky crust, a velvety cheesecake filling, and a warm cinnamon-sugar topping. It's easy to make, perfect for any occasion, and guaranteed to impress churro and cheesecake lovers alike!
Equipment
- 9x13-inch baking dish – For baking the churro cheesecake.
- Mixing bowls – For preparing the cheesecake filling and cinnamon-sugar mixture.
- Hand mixer or stand mixer – To blend the cream cheese filling smoothly.
- Measuring cups and spoons – For accurate ingredient measurements.
- Spatula or spoon – To spread the cheesecake filling evenly.
- Pastry brush – To brush melted butter onto the dough layers.
- Knife or pizza cutter – For cutting the baked churro cheesecake into squares.
- Cooling rack – To cool the cheesecake properly before refrigerating.
- Plastic wrap or airtight container – For storage.
Ingredients
- For the Crust:
- 2 cans 8 oz each refrigerated crescent roll dough
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- ¼ cup melted butter
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- For the Cinnamon-Sugar Topping:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Step 1: Prepare the Cinnamon-Sugar Mixture
- In a small bowl, mix ½ cup granulated sugar and 2 tablespoons ground cinnamon.
- Set aside half for the topping later.
- Step 2: Prepare the Baking Dish
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- Sprinkle 2 tablespoons of the cinnamon-sugar mixture evenly over the bottom.
- Step 3: Layer the First Crescent Roll Dough
- Unroll one can of crescent roll dough and press it into the bottom of the baking dish.
- Lightly brush the dough with 1 tablespoon melted butter.
- Sprinkle 2 tablespoons of the cinnamon-sugar mixture evenly over the dough.
- Step 4: Prepare the Cheesecake Filling
- In a mixing bowl, beat cream cheese and ¾ cup sugar until smooth.
- Add vanilla extract and egg, mixing until fully combined.
- Spread the cheesecake filling evenly over the prepared dough.
- Step 5: Add the Top Crescent Roll Layer
- Unroll the second can of crescent roll dough and carefully place it over the cheesecake filling.
- Lightly brush the top with 1 tablespoon melted butter.
- Step 6: Add the Cinnamon-Sugar Topping
- Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
- Lightly press the sugar mixture into the dough.
- Step 7: Bake the Churro Cheesecake
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
- The cheesecake filling should be set but still slightly jiggly in the center.
- Step 8: Cool and Serve
- Let the cheesecake cool in the pan for 30 minutes at room temperature.
- Transfer to the refrigerator and chill for at least 2 hours before slicing.
- Slice into squares and serve chilled.
Notes
For a richer flavor, substitute half of the white sugar with brown sugar.
Try drizzling dulce de leche or chocolate sauce over the cheesecake before serving.
Storage: Refrigerate for up to 5 days in an airtight container.
Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months.
Reheating Tip: Warm in the oven at 300°F for 5 minutes to crisp up the crust before serving.
Try drizzling dulce de leche or chocolate sauce over the cheesecake before serving.
Storage: Refrigerate for up to 5 days in an airtight container.
Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months.
Reheating Tip: Warm in the oven at 300°F for 5 minutes to crisp up the crust before serving.