Churro Cheesecake
Churro Cheesecake is the perfect blend of crispy churros and creamy cheesecake, making it a crowd-pleaser for any occasion.
Ingredients
Cinnamon Sugar Mixture
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
For the Cheesecake
- 16 ounces full-fat cream cheese, softened Ensure it's softened at room temperature for easier mixing.
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
For the Crust and Topping
- 2 packages (8 ounces each) refrigerated crescent roll dough or sheets Two packages needed.
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix together the ground cinnamon and ½ cup of granulated sugar. Set aside.
- Roll out one package of crescent roll dough in the bottom of a greased 9x13 inch baking dish, pressing it to cover the bottom completely.
- In a mixing bowl, beat the softened cream cheese, ¾ cup granulated sugar, egg, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the dough in the baking dish.
- Roll out the second package of crescent roll dough and place it on top of the cream cheese layer.
- Brush the melted butter over the top dough layer and sprinkle the cinnamon-sugar mixture generously on top.
Baking
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
Serving
- Let it cool before slicing and serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to five days. You can also freeze leftovers for up to three months, wrapped well in plastic wrap.