If you’re craving a dessert that beautifully bridges cozy comfort and a touch of indulgent fun, Chef Hanna’s Churro Cheesecake might be your next obsession. It’s everything you love about churros — that warm cinnamon crunch — fused with the creamy, decadent smoothness of cheesecake. The best part? You can make it in about an hour using ingredients you probably already have at home. No need for fancy gadgets or pastry chef skills — this is beginner‑friendly baking at its finest.
Table of Contents
Why Everyone Loves It
This recipe has been trending fast across TikTok and Pinterest for one simple reason — it’s foolproof and picture‑perfect. Imagine layers of soft crescent dough, silky cream cheese filling, and a golden crust kissed with cinnamon sugar. Every bite gives you that satisfying combination of crisp and creamy. Plus, it makes your kitchen smell like a cozy holiday bakery — no candle could ever compete.
Ingredients
- 2 cans refrigerated crescent roll dough (8 oz each)
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 3 tablespoons melted butter
- ½ cup sugar + 1 tablespoon ground cinnamon (for sprinkle)
How to Make It
- Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking pan.
- Combine cinnamon and sugar in a bowl. Sprinkle half onto the bottom of your prepared pan.
- Lay one crescent roll sheet over the sugar layer, pressing seams together.
- Mix softened cream cheese, sugar, egg, and vanilla until smooth and creamy. Spread evenly over dough.
- Top with the second crescent sheet, brush melted butter, and dust the remaining cinnamon sugar.
- Bake 30–35 minutes until golden brown.
- Cool for 10 minutes, then refrigerate 1 hour before slicing into elegant bars.
Chef Hanna’s pro tip: Serve slightly warm with dulce de leche drizzle for that extra festive touch.
People Also Ask !
1. Why is my churro cheesecake soggy?
Let it cool completely before covering — excess steam can create moisture in the crust.
2. Can I prepare churro cheesecake a day ahead?
Yes, overnight chilling actually enhances the texture and flavor.
3. Can I use puff pastry instead of crescent dough?
Absolutely, just reduce baking time by 5–7 minutes for a crispier crust.
FAQs
Q: How long does churro cheesecake last?
Keep refrigerated in an airtight container for up to five days. It also freezes beautifully for busy holiday weeks.
Q: Is there a gluten‑free version?
Yes! Use gluten‑free puff pastry or make your own sweet almond‑based dough.
Q: Can I make it into mini cheesecakes for parties?
Definitely — muffin tins work wonderfully for bite‑size desserts.
Conclusion
Chef Hanna’s Churro Cheesecake Recipe is more than a dessert — it’s a celebration of textures, warmth, and nostalgia, perfect for the holiday season ahead. Easy to bake, beautiful to photograph, and globally appealing, it’s the kind of content that thrives on Google SEO and AI search platforms alike. Whether shared at a family dinner or going viral on social media, this dessert delivers one irresistible promise: comfort with a crunch.
Churro Cheesecake
Equipment
- Mixing Bowls
- Hand mixer or whisk
- 9×13-inch baking pan
- Spatula
- Measuring cups and spoons
- Refrigerator
Ingrédients
Main Ingredients
- 2 cans refrigerated crescent roll dough 8 oz each
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 3 tbsp butter melted
For Cinnamon Sugar Topping
- 1/2 cup granulated sugar for sprinkling
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350 °F (175 °C) and grease a 9×13-inch baking pan.
- Mix sugar and cinnamon in a small bowl. Sprinkle half of it evenly over the bottom of your prepared pan.
- Unroll one sheet of crescent dough and press seams together. Lay it over the cinnamon sugar layer.
- In a mixing bowl, beat cream cheese, ¾ cup sugar, egg, and vanilla extract until smooth and creamy. Spread evenly over the dough layer.
- Top with the second crescent dough sheet. Brush melted butter on top and sprinkle the remaining cinnamon sugar.
- Bake for 30–35 minutes until golden brown. Let cool for 10 minutes, then refrigerate for at least 1 hour before slicing into bars.
- Optional: Drizzle with dulce de leche or caramel before serving for an extra festive touch.
Notes
