Description
The perfect churro cheesecake combines buttery cinnamon crust, creamy cheesecake filling, and caramel drizzle for a dessert that’s impossible to resist.
Ingredients
Crescent roll dough (or puff pastry) – 2 cans (8 oz each)
Cream cheese – 16 oz, softened
Granulated sugar – 1 cup
Cinnamon powder – 2 tablespoons
Vanilla extract – 1 teaspoon
Large eggs – 2
Unsalted butter – ½ cup, melted
Instructions
1. Preheat the oven to 350°F (175°C).
2. Mix ½ cup sugar and 1 tablespoon cinnamon in a bowl for coating.
3. Roll out one can of crescent dough in a greased baking dish and sprinkle with cinnamon sugar.
4. Brush melted butter over the dough for a crisp churro-like texture.
5. Beat cream cheese and ½ cup sugar until smooth.
6. Mix in eggs one at a time, then add vanilla extract.
7. Spread the cheesecake mixture evenly over the crust.
8. Lay the second crescent dough sheet on top, brush with butter, and sprinkle cinnamon sugar.
9. Bake for 30–35 minutes until golden and firm. Cool for 10 minutes.
10. Chill for at least 2 hours before slicing. Drizzle caramel before serving.
Notes
For extra crunch, broil for 1 minute after baking.
Store leftovers in the fridge for up to 5 days.
Freeze slices for up to 2 months; reheat at 350°F for 5 minutes to crisp.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg