Print

Cinnamon Churro Cheesecake

Cinnamon Churro Cheesecake
Print Recipe

With a buttery, flaky crust, cinnamon sugar topping, and creamy, tangy cheesecake filling, this Churro Cheesecake is both easy to make and ridiculously good. These cheesecake bars require just 6 ingredients and are perfect for serving a crowd!

Ingredients

Scale
  • ½ cup (99g) granulated sugar
  • 2 Tbsp cinnamon
  • 2 cans (8 oz each) Pillsbury crescent dough, butter flake type
  • 2 (8 oz) packages cream cheese, room temperature
  • ½ cup (99g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs

Instructions

  1. Prepare the Pan and Cinnamon Sugar: Preheat your oven to 350°F (175°C) for even baking. Spray a 9×13-inch baking pan with non-stick cooking spray to prevent sticking. In a small bowl, mix ½ cup granulated sugar with 2 tablespoons cinnamon until well combined. Sprinkle ¼ cup of this mixture evenly over the bottom of the pan to create a flavorful base.
  2. Layer the First Crescent Dough: Unroll one can of Pillsbury crescent rolls on a silicone baking mat or lightly floured surface. Gently press the seams together with your fingers to form a single rectangular piece. Carefully transfer the dough to the prepared pan, ensuring it covers the bottom evenly. This forms the buttery crust.
  3. Make the Cheesecake Filling: In a medium mixing bowl, combine 2 (8 oz) packages of room-temperature cream cheese with ½ cup granulated sugar. Beat with an electric mixer on medium speed for 2-3 minutes until smooth and lump-free. Add 1 teaspoon vanilla extract and 2 large eggs, beating until fully combined. Spread this creamy mixture evenly over the crescent dough in the pan.
  4. Add the Top Layer: Unroll the second can of crescent rolls and press the seams together to form another rectangular piece. Place this dough carefully over the cheesecake filling, covering it as evenly as possible. Sprinkle the remaining cinnamon sugar mixture generously over the top for that churro-inspired crunch.
  5. Bake and Cool: Bake in the preheated oven for 30-35 minutes, until the top is golden brown and puffed up. Remove from the oven and let it cool on a wire rack for 1 hour to set the filling. Then, refrigerate the pan for 2-4 hours to chill completely, making it easier to slice.
  6. Serve: Cut the chilled cheesecake into 16 bars using a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve immediately for the best texture. Note: This dessert is best enjoyed the day it’s made, as the crescent dough may soften in the fridge over time.

 

Notes

The longer the cheesecake sits in the fridge, the crescent dough layers will become soft.

Allergy Information: Check ingredients for allergens, especially crescent dough and cream cheese.

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