Introduction

This Churro Cheesecake is a delightful fusion of crispy, cinnamon-sugar coated pastry and rich, creamy cheesecake. It’s an easy-to-make dessert that’s perfect for parties or a special treat at home. With just a few simple ingredients, you’ll have a crowd-pleaser everyone will love.

The image shows a close-up of three stacked square waffles, each with a thick layer of white cream cheese filling in the middle. The waffles have a golden-brown color with a crispy texture coated with a layer of cinnamon sugar. Drizzles of golden syrup run through the cream cheese filling and slightly drip down the sides. The waffles appear soft inside but crunchy outside, and the stack is placed against a soft, slightly blurred background with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon ground cinnamon
½ cup granulated sugar (for cinnamon-sugar coating)
2 cans (8 ounces each) refrigerated crescent roll dough or sheets
16 ounces full-fat cream cheese, softened
¾ cup granulated sugar (for cheesecake filling)
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
Step 2: In a small bowl, mix ½ cup granulated sugar with 1 tablespoon ground cinnamon to create the cinnamon-sugar topping.
Step 3: Unroll one can of crescent dough and press it firmly into the bottom of the prepared baking dish, sealing any seams to form a smooth base.
Step 4: In a medium bowl, beat the softened cream cheese, ¾ cup sugar, egg, and vanilla extract until the mixture is smooth and creamy.
Step 5: Spread the cream cheese filling evenly over the dough base. Then unroll the second can of crescent dough and carefully place it on top of the filling layer.
Step 6: Brush the top layer with melted butter, then generously sprinkle the cinnamon-sugar mixture evenly over it to create a churro-like crust.
Step 7: Bake for 28-30 minutes or until the top is golden brown and slightly puffed.
Step 8: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 3 hours until set before slicing into bars.

Tips & Variations

Use full-fat cream cheese for the creamiest and richest filling.
For extra crunch, sprinkle a little more cinnamon sugar right before serving.
Try substituting puff pastry for crescent dough for a flakier crust.
Add a pinch of nutmeg or a splash of almond extract to the filling for added flavor.
Serve with a drizzle of caramel or chocolate sauce for an indulgent twist.

Storage

Store leftover churro cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the bars tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat briefly in the oven if you prefer warm cheesecake bars.

How to Serve

The image shows a close-up of three stacked square-shaped waffle sandwiches on a white marbled surface. Each sandwich has three visible layers: the top and bottom layers are golden brown waffles coated with cinnamon sugar, showing a slightly crispy texture. Between these waffles is a thick middle layer of soft, creamy white filling. A shiny layer of syrup drizzles slightly from the filling, adding a sticky, glossy look to the edges. The warm, textured waffles contrast with the smooth filling, making the stack look rich and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of dough instead of crescent roll dough?

Yes, puff pastry can be used as a substitute. It will create a flakier texture but still pair wonderfully with the creamy filling and cinnamon sugar topping.

How do I get clean slices when cutting the cheesecake bars?

Use a sharp knife and wipe it clean between cuts. This helps keep the slices neat and prevents the cream cheese filling from sticking to the blade.

Churro Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

This Churro Cheesecake recipe combines the crispy, cinnamon-sugar coated layers of classic churros with a creamy, rich cheesecake filling, baked to golden perfection. It’s a delightful and easy-to-make dessert featuring buttery crescent roll dough, a smooth cream cheese blend, and a sweet cinnamon sugar topping. Perfect for parties, festive occasions, or anytime you want a sweet treat with a nostalgic churro twist.

Author: Maya
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 3 hours 50 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cinnamon Sugar Coating

1 tablespoon ground cinnamon
½ cup granulated sugar

For the Dough and Filling

2 cans (8 ounces each) refrigerated crescent roll dough or sheets
16 ounces full-fat cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled

Instructions

Preheat: Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish or line it with parchment paper to prevent sticking and make cleanup easier.
Mix Cinnamon Sugar: In a small bowl, combine ½ cup granulated sugar with 1 tablespoon ground cinnamon, creating the signature churro cinnamon-sugar topping.
Prepare Base Layer: Unroll one can of crescent dough and gently press it evenly into the bottom of the prepared baking dish, sealing any seams to form a smooth, continuous layer.
Make Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese, ¾ cup granulated sugar, 1 large egg, and 1½ teaspoons vanilla extract together until smooth and creamy using a hand or stand mixer.
Assemble Layers: Spread the cream cheese mixture evenly over the dough base layer. Then unroll the second can of crescent dough and carefully place it on top of the cream cheese filling layer.
Add Butter & Cinnamon Sugar: Brush the top dough layer generously with the melted and slightly cooled unsalted butter. Then sprinkle the prepared cinnamon sugar mixture evenly over the buttered surface to create a crunchy, flavorful topping.
Bake: Place the assembled cheesecake in the preheated oven and bake for 28-30 minutes, or until the top is golden brown and slightly puffed.
Cool & Chill: Remove from the oven and allow to cool completely at room temperature. Once cooled, refrigerate for at least 3 hours to allow the cheesecake to set fully before slicing into bars.

Notes

Store in an airtight container in the refrigerator for up to 5 days to maintain freshness.
For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months; thaw overnight in the refrigerator before serving.
For clean, smooth cuts, use a sharp knife and wipe it between slices to prevent sticking.
Optional: Add a pinch of nutmeg or a splash of almond extract to the filling for a flavor twist.
Serve chilled bars drizzled with chocolate sauce, caramel, or a dusting of powdered sugar for extra indulgence.
Substitutions: Puff pastry can be used instead of crescent dough for a flakier crust alternative.

Keywords: Churro Cheesecake, Cinnamon Sugar Cheesecake, Crescent Roll Cheesecake, Easy Dessert, Baked Cheesecake Bars, Cinnamon Sugar Dessert