Description
Buttery crescent roll layers, creamy cheesecake filling, and a crisp cinnamon sugar topping make this churro cheesecake a quick, crowd-pleasing dessert bar that tastes like churros hugging cheesecake.
Ingredients
Two 8-oz tubes refrigerated crescent roll dough or sheets
16 oz full-fat cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled
½ cup granulated sugar (for cinnamon sugar)
1 tablespoon ground cinnamon (for cinnamon sugar)
Instructions
1. Preheat oven to 350°F and position the rack in the middle. Grease a 9×13 pan and sprinkle 1–2 tablespoons of cinnamon sugar across the bottom.
2. Unroll the first tube of crescent dough, press the seams together to form a solid rectangle, and place it in the pan.
3. Mix cream cheese, ¾ cup sugar, egg, and vanilla until smooth, then spread this filling evenly over the dough in the pan.
4. Unroll the second tube of dough, seal the seams as before, and place it over the cream cheese layer to fully cover it.
5. Spread melted butter over the top, then sprinkle with the remaining cinnamon sugar.
6. Bake for 26–30 minutes until golden and puffed. Let cool completely, then chill in the fridge before slicing and serving.
Notes
Use full-fat cream cheese for best texture and flavor.
Soften cream cheese at room temperature for easier mixing.
Ensure seams in crescent dough are fully sealed to avoid filling leakage.
Chill before slicing for clean cuts and better texture.
For best results, serve cold or slightly chilled.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bar
- Calories: 284
- Sugar: 20g
- Sodium: 315mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg