Description
This churro cheesecake combines the classic flavor of cinnamon-sugar churros with the creamy richness of cheesecake, all layered between flaky crescent dough. It’s a quick, crowd-pleasing dessert perfect for parties, potlucks, or holiday gatherings. With a golden, crispy top and a smooth, sweet filling, it’s a guaranteed hit that’s as easy as it is indulgent.
Ingredients
2 cans of refrigerated crescent roll dough
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup granulated sugar (for topping)
1 tablespoon ground cinnamon
½ stick butter (4 tablespoons), melted
Instructions
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, stretching and pinching the seams to cover the entire base.
In a mixing bowl, combine softened cream cheese, 1 cup of sugar, and vanilla extract. Mix until smooth and creamy.
Spread the cream cheese mixture evenly over the crescent dough layer.
Unroll the second can of crescent roll dough and gently lay it over the cream cheese layer. Press seams together to seal.
In a small bowl, mix ½ cup sugar with the cinnamon. Brush the melted butter evenly over the top layer of dough, then sprinkle the cinnamon-sugar mixture generously over the entire surface.
Bake for 30 to 35 minutes, or until the top is golden brown and slightly crisp.
Allow to cool at room temperature for at least 30 minutes. Chill in the refrigerator for 1 to 2 hours before cutting for cleaner slices.
Serve chilled or at room temperature depending on preference.
Notes
This dessert is best made a few hours ahead to allow the cheesecake layer to set properly. For easier spreading, make sure the cream cheese is fully softened before mixing. You can add a drizzle of caramel or chocolate sauce for an extra layer of flavor. Store leftovers in an airtight container in the fridge for up to three days.