Churro Cheesecake
A creamy cheesecake filling layered between buttery crescent dough and topped with cinnamon-sugar for a sweet treat that tastes like churros in dessert bar form.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12–15 bars
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired / Fusion
- Diet: Vegetarian
Ingredients
- 2 cans refrigerated crescent roll dough (8 oz each)
- 2 packages cream cheese (8 oz each), softened
- 1 cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Roll out one can of crescent dough and press it into the bottom of the dish. Pinch seams together.
- In a mixing bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Spread evenly over the dough layer.
- Roll out the second can of crescent dough and place on top of the cream cheese mixture.
- In a small bowl, mix melted butter, remaining 1/2 cup sugar, and cinnamon. Pour evenly over the top dough layer.
- Bake for 30–35 minutes until golden brown and set.
- Let cool completely before slicing into bars. Serve chilled or at room temperature.
Notes
- Best chilled for a few hours before serving to help the cheesecake set.
- Add caramel drizzle or chocolate sauce for extra indulgence.
- Stores well in the fridge for up to 5 days.
Find it online: https://yumfamilyrecipes.com/churro-cheesecake/
