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Churro Cheesecake

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This Churro Cheesecake is a delightful fusion of churros and cheesecake, combining buttery crescent dough with a rich cheesecake filling and a cinnamon-sugar topping for a perfect balance of textures and flavors.

Ingredients

1 tablespoon ground cinnamon

½ cup granulated sugar

Two 8-ounce packages 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. In a small bowl, mix the cinnamon and sugar until well combined. Set aside.
  2. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Sprinkle 1–2 tablespoons of cinnamon sugar evenly on the bottom.
  3. Unroll one tube of crescent roll dough, press the seams together to form a rectangular sheet, and place it in the prepared pan.
  4. In a mixing bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Pour over the crescent dough base and spread evenly.
  5. Unroll the second tube of crescent dough, press the seams together, and place it over the cheesecake filling as the top layer. Pour melted butter over this layer and spread evenly.
  6. Sprinkle the remaining cinnamon sugar over the buttered top layer.
  7. Bake for 26–30 minutes or until the crescent dough is puffed and golden brown. Cool on a wire rack.
  8. Refrigerate for at least 3 hours before slicing into bars and serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To reheat, microwave individual bars for about 10 seconds.
  • These bars can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
  • Feel free to add extras like chocolate chips, crushed nuts, or fruit to the cheesecake filling.

Nutrition

Find it online: http://recipesbyjanet.com/churro-cheesecake/