Churro Cheesecake
Churro Cheesecake combines a crispy, cinnamon-sugar crust with a creamy cheesecake filling, making every bite absolutely irresistible.
Equipment
- 9×13-inch baking dish
- Mixing Bowl
- Hand Mixer
Ingredients
Crust
- 2 packages crescent roll dough
- 1/2 cup granulated sugar for cinnamon sugar mix
- 1 tbsp ground cinnamon for cinnamon sugar mix
Cheesecake Filling
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Topping
- 1/4 cup butter melted, for brushing
- 1/2 cup granulated sugar for topping
- 1 tbsp ground cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix 1/2 cup of granulated sugar with 1 tbsp of cinnamon and set aside.
- Unroll one package of crescent roll dough and press it into the bottom of the greased dish.
- Sprinkle a light layer of the cinnamon sugar mixture over the dough.
- In a mixing bowl, beat together the cream cheese and 3/4 cup sugar until smooth.
- Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Spread the cheesecake filling evenly over the bottom crust.
- Unroll the second package of crescent roll dough and place it over the cheesecake filling.
- Brush the top layer with melted butter and generously sprinkle the remaining cinnamon sugar mixture.
- Bake for 30-35 minutes, until golden brown.
- Let it cool for at least 30 minutes before slicing.
Notes
For extra crunch, reheat slices in the oven at 300°F for 5 minutes before serving. Add a drizzle of caramel or chocolate sauce for an indulgent touch.