Churro Cheesecake Recipe
This Churro Cheesecake is a sweet, creamy dessert with a crispy cinnamon-sugar crust. It combines the flavors of classic churros with a rich cheesecake filling, making it a perfect treat for any occasion!
Equipment
- 9x13 Baking Dish
- Hand mixer or stand mixer
- Parchment paper
- Mixing bowls
- Cooking spray
Ingredients
- 2 cans Pillsbury Crescent Dinner Rolls butter flake recommended
- 2 packages 8 oz each cream cheese softened
- 1 teaspoon vanilla extract
- 1 large egg slightly beaten
- 1 cup sugar divided
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, beat together cream cheese, vanilla, egg, and ½ cup sugar until smooth.
- In a separate bowl, mix remaining ½ cup sugar with cinnamon and set aside.
- Spray a 9×13 baking dish with cooking spray. Sprinkle half of the cinnamon sugar mixture evenly on the bottom.
- Roll out one can of crescent dough on parchment paper, pressing seams together to form a sealed 9×13 sheet.
- Place the dough into the baking dish over the cinnamon sugar.
- Spread the cheesecake filling evenly over the dough.
- Roll out the second can of crescent dough, ensuring seams are sealed, and place it on top of the cheesecake layer.
- Sprinkle the remaining cinnamon sugar mixture over the top.
- Bake for 30-35 minutes or until golden brown.
- Let cool before slicing and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve warm or chilled.
- Drizzle with caramel or chocolate sauce for extra indulgence.
