Churro Cheesecake
A delightful dessert that combines the creamy richness of cheesecake with the nostalgic flavor of churros, all on a flaky crescent dough base.
Ingredients
For the Cheesecake
- 16 ounces cream cheese, softened Full-fat gives the best texture.
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons alcohol-free vanilla extract
For the Base
- 2 packages (8 ounces each) refrigerated crescent roll dough Use sheet-style if available to avoid seams.
For the Cinnamon-Sugar Topping
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch or 9x9-inch baking pan and line it with parchment.
- Unroll crescent dough and press into the bottom of the prepared pan, pinching seams to seal.
- In a medium bowl, beat the softened cream cheese until smooth. Add ¾ cup granulated sugar and beat until combined.
- Add the egg and 1½ teaspoons alcohol-free vanilla extract. Beat until the mixture is silky and uniform.
Assembly
- Pour and spread the cream cheese mixture evenly over the dough base.
- Brush the cream cheese with 3 tablespoons melted butter.
- Mix 1 tablespoon cinnamon with ½ cup sugar and sprinkle evenly over the buttered surface.
Baking
- Bake at 350°F (175°C) for about 20-25 minutes until edges are set and golden, with a slight jiggle in the center.
Cooling
- Cool on a wire rack for at least 30 minutes. Chill in the refrigerator for 1-2 hours before slicing.
Notes
Store leftovers airtight in the fridge for 3-4 days. For longer storage, wrap individual bars and freeze for up to 1 month.