Churro Cheesecake (Cinnamon-Sugar Bliss in Every Bite)
There’s something downright magical about churro cheesecake. Imagine the crispy cinnamon sugar coating of a warm churro wrapped around the creamy richness of cheesecake, baked into one dreamy dessert bar. It’s nostalgic, playful, and shockingly simple to make. With just a handful of ingredients and a little chill time, you’ll have a party-ready treat that disappears fast.
Ingredients
- 2 cans refrigerated crescent roll dough
- 16 ounces cream cheese softened
- 1 cup granulated sugar divided
- 2 teaspoons ground cinnamon
- 1 large egg
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter melted
- Optional: caramel drizzle chocolate sauce, fresh berries
Instructions
- Preheat the oven to 350°F and grease a 9x13 baking dish.
- Stir together ½ cup sugar and cinnamon in a small bowl. Set aside.
- Unroll one can of crescent dough, seal the seams, and press into the bottom of the dish. Sprinkle lightly with cinnamon sugar.
- In a bowl, beat cream cheese, remaining ½ cup sugar, egg, and vanilla until smooth. Spread over the dough layer.
- Unroll the second can of dough, seal seams, and place gently on top of the cream cheese mixture.
- Brush with melted butter and generously sprinkle the rest of the cinnamon sugar mix over the top.
- Bake for 30 to 35 minutes until puffed and golden. Let cool on a wire rack, then chill in the fridge for at least 3 hours before slicing into bars.
Notes
Make sure the cream cheese is fully softened for a smooth filling. Press crescent seams firmly for even layers. Chill completely before slicing for clean bars. A drizzle of dulce de leche or chocolate sauce takes this over the top!