Description
Churro Cheesecake combines the crispy, cinnamon-sugar delight of churros with the creamy richness of cheesecake in an easy, layered dessert bar.
Ingredients
Units
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar, divided
- 1/4 cup sugar (for topping)
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a small bowl, mix 1/2 cup sugar with cinnamon. Set aside.
- Unroll one can of crescent dough and press into the bottom of the prepared dish. Sprinkle with half of the cinnamon sugar mixture.
- In a medium bowl, beat cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the dough in the baking dish.
- Unroll the second can of crescent dough and lay it gently over the cream cheese layer.
- Brush the top with melted butter and sprinkle with the remaining cinnamon sugar.
- Bake for 30–35 minutes or until golden brown and set in the center.
- Cool completely, then refrigerate for at least 1 hour before slicing and serving.
Notes
- Chill thoroughly before cutting for clean slices.
- Can be made a day ahead and stored in the fridge.
- Try adding a drizzle of caramel sauce for extra sweetness.
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 20g
- Sodium: 310mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg