Description
A delightful dessert fusion, blending the warm, crispy, cinnamon-sugar joy of churros with the smooth, rich, and tangy perfection of classic cheesecake.
Ingredients
Scale
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar (for cinnamon-sugar mix)
- 2 (8-ounce) packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar (for filling)
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a small bowl, combine ½ cup granulated sugar and 1 tablespoon ground cinnamon. Reserve half of this mixture for the topping.
- Unroll one can of crescent roll dough; press it firmly into the bottom and slightly up the sides of the prepared dish. Sprinkle with the unreserved half of the cinnamon-sugar mixture.
- In a large mixing bowl, beat softened cream cheese until smooth, about 2-3 minutes. Gradually add ¾ cup granulated sugar, beating for 1-2 minutes until combined. Beat in the large egg just until incorporated, then stir in 1½ teaspoons pure vanilla extract.
- Evenly pour the cream cheese filling over the cinnamon-sugar dusted crust. Carefully unroll the second can of crescent roll dough, pinching seams if necessary, and lay it over the filling. Gently press the edges of the top dough to seal with the bottom dough around the perimeter.
- Bake in the preheated oven for 30-40 minutes, or until the top crescent layer is golden brown and the cheesecake filling is mostly set with a slight jiggle in the center.
- While the cheesecake bakes, melt 3 tablespoons unsalted butter. Immediately upon removing the cheesecake from the oven, brush the entire hot surface generously with melted butter. Evenly sprinkle the reserved cinnamon-sugar mixture over the buttered top.
- Allow the cheesecake to cool completely at room temperature on a wire rack for 1-2 hours. Then, cover loosely and transfer to the refrigerator to chill for a minimum of 3-4 hours, or ideally overnight, for optimal setting and flavor development.
- Once thoroughly chilled, cut the Churro Cheesecake into squares using a sharp knife. Optionally, dust with powdered sugar or drizzle with warm dulce de leche or chocolate sauce before serving. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Churro Cheesecake, Sweet, Creamy