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Churro Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. Mix Cinnamon Sugar: In a small bowl, combine ½ cup granulated sugar with 1 tablespoon ground cinnamon, creating the signature churro cinnamon-sugar topping.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://messykitchenmagic.com/churro-cheesecake-recipe/