Description

Churro cheesecake is the perfect blend of two beloved desserts: churros and cheesecake. With a flaky crescent roll dough base, creamy cheesecake filling, and a sweet cinnamon-sugar topping, this dessert offers a delicious twist on two classic favorites.

Ingredients

1 can refrigerated crescent roll dough

8 oz cream cheese, softened

1/4 cup sugar (for the cheesecake filling)

1 tsp vanilla extract

1 egg

1/4 cup sugar (for the cinnamon-sugar topping)

1 tsp cinnamon

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Instructions

Prepare the cinnamon-sugar mixture: In a small bowl, combine the sugar and cinnamon. Let it sit for a few minutes to allow the flavors to meld together.
Craft the base layer: Unroll the crescent roll dough and press the seams together to form a smooth, even layer. Press the dough into your pan, ensuring the edges are sealed.
Mix the cheesecake filling: In a separate bowl, beat the softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth. Add the egg and beat until fully combined, being careful not to overmix.
Assemble the cheesecake: Spread the cheesecake filling evenly over the crescent dough base, ensuring it reaches the edges.
Top with cinnamon-sugar: Sprinkle the cinnamon-sugar mixture generously over the cheesecake layer, ensuring it’s evenly distributed.
Bake: Preheat the oven to 350°F (175°C). Bake for 25-30 minutes, or until the crust is golden brown and the cheesecake is set. Let it cool completely before slicing.

Notes

This recipe yields approximately 8 servings.
You can add chocolate chips, fresh berries, or drizzle caramel sauce for variations.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
You can freeze churro cheesecake for up to 2 months. Wrap tightly in plastic wrap and aluminum foil.
For an egg-free version, substitute with a flax egg or egg replacer.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg