Churro Cheesecake
An easy layered dessert with flaky crescent dough, creamy cheesecake filling, and a buttery cinnamon-sugar topping—pure comfort!
- Prep Time: 20 minutes
- Cook Time: 26–30 minutes
- Total Time: ~3 hours 50 minutes
- Yield: 16 bars
- Category: Dessert • Bars • Cheesecake • Fusion
- Method: Baking (oven)
- Cuisine: American / Tex-Mex-inspired
- Diet: Gluten Free
Ingredients
2 (8 oz) tubes refrigerated crescent roll dough or crescent sheet dough
16 oz (450 g) cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ tsp vanilla extract
3 Tbsp melted butter
½ cup granulated sugar + 1 Tbsp ground cinnamon (for topping)
Instructions
Preheat oven to 350 °F (175 °C). Grease a 9×13-inch baking dish.
Mix ½ cup sugar and 1 Tbsp cinnamon in a bowl for the topping; set aside.
Unroll one crescent dough sheet, press seams, and fit into the bottom of the pan.
In a mixing bowl, beat cream cheese, ¾ cup sugar, egg, and vanilla until smooth. Spread over the dough.
Unroll the second dough sheet, seal seams, and place over the cream cheese layer.
Brush melted butter over the top and sprinkle evenly with cinnamon-sugar mix.
Bake for 26–30 minutes until golden brown and puffed.
Cool completely on a wire rack, then refrigerate for at least 3 hours before slicing.
Notes
Chilling is essential for clean slices and proper set.
Add dulce de leche, caramel, or chocolate drizzle for a more indulgent finish.
A sprinkle of toasted nuts adds crunch and flavor.
For a mocha twist, mix espresso powder into the filling.
Swap crescent dough with puff pastry or gluten-free pastry if desired.
Find it online: https://allrecipesmade.com/churro-cheesecake/
