Description
This Churro Cheesecake combines the classic flavors of cinnamon sugar-coated churros with a creamy, rich cheesecake filling. Wrapped in flaky crescent roll dough and baked to golden perfection, it’s a delightful dessert perfect for sharing with friends and family.
Ingredients
Churro Coating
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
Dough
- Two 8-ounce packages refrigerated crescent roll dough or sheets
Cheesecake Filling
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
Topping
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Prepare the cinnamon sugar mixture: In a small bowl, combine the ground cinnamon and ½ cup granulated sugar. Set aside for later use in coating the finished cheesecake.
- Prepare the crescent dough base: Unroll the crescent roll dough and press the perforations to seal. Lay the dough flat in a greased 9-inch springform pan or a similar baking dish, ensuring it covers the bottom and slightly up the sides.
- Make the cheesecake filling: In a mixing bowl, beat together the softened cream cheese and ¾ cup granulated sugar until smooth and creamy. Add the egg and vanilla extract, then mix until fully combined and smooth.
- Assemble the cheesecake: Pour the cream cheese filling over the prepared crescent dough in the pan, spreading it evenly. Fold any excess dough over the edges if necessary.
- Bake the cheesecake: Place the cheesecake in a preheated oven at 350°F (175°C) and bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Prepare the butter coating: While the cheesecake bakes, melt the unsalted butter and let it cool slightly.
- Coat the cheesecake with cinnamon sugar: Once baked, immediately brush the warm cheesecake with the melted butter, then sprinkle the cinnamon sugar mixture evenly on top to create the classic churro flavor and texture.
- Cool and serve: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours or until fully chilled. Slice into 16 servings and enjoy!
Notes
- Ensure the cream cheese is softened to room temperature for smooth filling consistency.
- If crescent dough sheets are unavailable, you can carefully unroll crescent rolls and press the seams well to form a solid dough layer.
- For extra crunch, you can lightly broil the coated cheesecake for 1-2 minutes after sprinkling the cinnamon sugar, watching carefully to avoid burning.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- This cheesecake is best served chilled but allow it to sit at room temperature for 10 minutes before serving for creamier texture.
