Churro Cheesecake
Chef Hanna’s Churro Cheesecake is a cozy, cinnamon-sugar dessert that fuses the crisp joy of churros with the creamy luxury of cheesecake. With buttery crescent dough and a luscious vanilla-spiked filling, this easy recipe brings bakery-quality flavor to your kitchen in under an hour.
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
Let the cheesecake cool completely before covering to prevent sogginess. Chilling overnight improves flavor and texture. You can substitute puff pastry for a crispier crust — just reduce baking time by 5–7 minutes. Keeps up to 5 days refrigerated or can be frozen for up to 1 month.
