Description
This Churro Cheesecake combines the crispy cinnamon-sugar goodness of churros with a creamy cheesecake filling. With layers of flaky crescent dough, rich cream cheese, and a cinnamon-sugar topping, this easy dessert is perfect for any occasion!
Ingredients
Scale
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 2 tbsp ground cinnamon
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For the Churro Layers:
- 2 cans (8 oz each) crescent roll dough
- ¼ cup melted butter
Instructions
-
Preheat & Prepare the Cinnamon Sugar:
- Preheat oven to 350°F (175°C).
- Mix sugar and cinnamon in a bowl; set aside.
-
Prepare the Cheesecake Filling:
- Beat cream cheese, sugar, vanilla, and egg until smooth.
-
Assemble the Layers:
- Roll out one can of crescent dough in a greased 9×13-inch baking dish.
- Spread the cheesecake filling evenly over the dough.
- Place the second layer of crescent dough on top.
-
Add Topping & Bake:
- Brush the top with melted butter and sprinkle with cinnamon sugar.
- Bake for 30 minutes, or until golden brown.
-
Chill & Serve:
- Let cool for 1 hour before slicing.
- Serve warm or chilled for a crispy and creamy treat!
Notes
- For extra crunch, use puff pastry instead of crescent dough.
- To prevent sticking, line the baking dish with parchment paper.
- For a caramel twist, drizzle with dulce de leche before serving.