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Churro Cheesecake

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Churro Cheesecake is the ultimate mash-up of two classic desserts—creamy cheesecake meets crispy, cinnamon-sugar churro goodness! It’s layered with flaky crescent dough, a sweet cheesecake filling, and a golden cinnamon topping. Super easy to make and guaranteed to impress at parties, potlucks, or anytime you’re craving something indulgent.

Ingredients

Scale

  • 2 cans (8 oz each) refrigerated crescent roll dough

  • 2 packages (8 oz each) cream cheese, softened

  • 1 cup granulated sugar, divided

  • 1 tsp vanilla extract

  • 1/4 cup unsalted butter, melted

  • 1 tbsp ground cinnamon

Instructions

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

  2. Prepare Bottom Layer:
    Unroll one can of crescent dough and press it evenly into the bottom of the baking dish. Pinch seams together to seal.

  3. Make Cheesecake Filling:
    In a medium bowl, beat the cream cheese, 3/4 cup of the sugar, and vanilla extract until smooth and creamy.

  4. Assemble:
    Spread the cheesecake mixture evenly over the dough in the pan. Unroll the second can of crescent dough and lay it on top of the filling. Try to seal the seams as best as you can.

  5. Add Topping:
    Brush the melted butter over the top layer of dough. In a small bowl, mix the remaining 1/4 cup sugar with the cinnamon, and sprinkle it evenly over the buttered dough.

  6. Bake:
    Bake for 30–35 minutes, or until the top is golden brown and slightly crisp.

  7. Cool and Chill:
    Let the cheesecake cool completely, then refrigerate for at least 2 hours before slicing into bars.

 

Notes

  • For extra flavor, drizzle with caramel or chocolate sauce before serving.

  • These bars can be made a day ahead—just cover and refrigerate.

  • You can also serve them slightly warm for a gooey treat, but they slice best when chilled.

Find it online: https://ukfinda.com/churro-cheesecake/