Churro Cheesecake
Churro Cheesecake is a delightful fusion of cheesecake and churros, featuring a creamy filling within buttery crescent dough, dusted with cinnamon sugar for a perfect sweet treat.
Servings: 12 pieces
Calories: 325kcal
Ingredients
For the Cheesecake
- 16 oz full-fat cream cheese, softened Ensure it's at room temperature for easier mixing.
- 3/4 cup granulated sugar (for the cheesecake filling)
- 1 large egg Helps bind the filling.
- 1.5 teaspoons vanilla extract Adds warm flavor.
For the Dough
- 2 packages refrigerated crescent roll dough or sheets Use whichever is available.
For the Topping
- 1/2 cup granulated sugar For the cinnamon sugar mixture.
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, melted Brush on top before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking pan (usually about 9×13 inches) with parchment paper.
- In a medium-sized bowl, combine the softened cream cheese, ¾ cup of granulated sugar, egg, and vanilla extract. Mix until smooth and creamy, ensuring no lumps remain.
- Unroll half of the crescent roll dough onto the prepared baking pan, pressing it into the bottom to form an even layer.
- Spread the creamy filling evenly over the dough. Layer the remaining crescent roll dough on top, sealing in the cream cheese mixture.
- Mix together ½ cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl. Brush the unbaked cheesecake with melted butter, then sprinkle the cinnamon sugar mixture generously over it.
Baking
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the center is set. Allow to cool at room temperature before slicing.
- Enjoy your Churro Cheesecake warm or chilled!
Notes
Make it Ahead: This cheesecake can be made a day in advance and refrigerated. For variations, consider folding in mini chocolate chips or adding a drizzle of chocolate sauce.