Churro Cheesecake
This Churro Cheesecake combines flaky crescent dough, a creamy cheesecake filling, and a sweet cinnamon-sugar topping creating a dessert that tastes like a churro in cheesecake form. Quick, simple, and crowd-pleasing, it’s a must-try treat for cinnamon lovers.
Equipment
- 9x13-inch baking pan
- Hand Mixer or Stand Mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Wire cooling rack
Ingredients
Cinnamon Sugar
- 1 Tbsp ground cinnamon
- 1/2 cup granulated sugar
Cheesecake Bars
- 2 packages (8 oz each) refrigerated crescent roll dough or sheets such as Pillsbury
- 16 oz full-fat cream cheese softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3 Tbsp unsalted butter melted and slightly cooled
Optional Toppings
- dulce de leche or salted caramel sauce for drizzling
- chocolate sauce optional
- honey optional
- vanilla ice cream for serving
- fresh strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. Sprinkle 1–2 tablespoons of the cinnamon sugar mixture evenly in the bottom of the pan.
- Open one tube of crescent roll dough. Unroll and press seams together to form one solid rectangle. Place the dough in the bottom of the prepared pan, covering it completely.
- In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Spread the mixture evenly over the dough layer.
- Unroll the second tube of crescent roll dough, press seams together, and lay it gently over the cream cheese filling to cover it completely.
- Pour melted butter evenly over the top layer and spread with the back of a spoon. Sprinkle remaining cinnamon sugar evenly over the top.
- Bake for 26–30 minutes, or until golden brown and puffed. Transfer to a wire rack to cool completely.
- Once cooled, refrigerate until chilled. Slice into bars and serve as is, or top with optional sauces, ice cream, or strawberries.
Notes
These cheesecake bars are delicious chilled or at room temperature. For a crispy top, serve soon after baking. Store leftovers covered in the refrigerator for up to 4 days. Optional toppings like dulce de leche or vanilla ice cream elevate the dessert for special occasions.