Nowhere else will you find a dessert that combines the crispy, cinnamon-sugar goodness of churros with the creamy, dreamy texture of cheesecake. This churro cheesecake is a game-changer for your dessert repertoire, blending two beloved treats into one unforgettable experience.
Why This Recipe Works
- The contrast between the crispy churro crust and the smooth cheesecake filling creates a perfect texture balance.
- Cinnamon sugar isn’t just a topping; it’s woven into every layer, ensuring every bite is packed with flavor.
- It’s surprisingly easy to make, requiring no fancy techniques or hard-to-find ingredients.
- The recipe is versatile, allowing for numerous variations to suit any taste.
- It’s a crowd-pleaser, guaranteed to impress at any gathering.
Ingredients
- 2 cans (8 oz each) crescent roll dough
- 1 cup granulated sugar, divided
- 2 tbsp ground cinnamon
- 2 packages (8 oz each) cream cheese, softened
- 1 tsp vanilla extract
- 1 egg
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prep
Preheat your oven to 350°F. Unroll one can of crescent dough and press it into the bottom of your baking dish, sealing any perforations. In a small bowl, mix 1/2 cup sugar with 1 tbsp cinnamon, then sprinkle half over the dough.
Make the Filling
Beat the cream cheese, remaining 1/2 cup sugar, vanilla, and egg until smooth. Spread this over the dough in the dish, then sprinkle with half of the remaining cinnamon sugar.
Top It Off
Unroll the second can of dough and place it over the filling. Sprinkle with the rest of the cinnamon sugar. Bake for 30-35 minutes, until golden and set.
Cool and Serve
Let the cheesecake cool for at least 30 minutes before slicing. This patience pays off with cleaner slices and better flavor.
Enjoy
Serve your churro cheesecake at room temperature or chilled, depending on your preference. Either way, it’s delicious.
Tips and Tricks
For an extra crispy top, broil the cheesecake for the last 2-3 minutes of baking, watching closely to prevent burning. If you’re short on time, you can use pre-made cinnamon sugar, but homemade tastes better. For a smoother filling, ensure your cream cheese is fully softened before mixing. Experiment with adding a layer of dulce de leche or chocolate spread between the dough and filling for an extra decadent twist.
Recipe Variations
- Add a layer of apple pie filling between the dough and cheesecake for a fall-inspired version.
- Swap the cinnamon sugar for pumpkin spice mix during autumn months.
- Drizzle with caramel or chocolate sauce before serving for extra indulgence.
- Top with whipped cream and fresh berries for a lighter, fresher take.
- Use puff pastry instead of crescent dough for a flakier texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! This cheesecake can be made up to 2 days in advance. Just store it covered in the fridge and bring to room temperature before serving if desired.
Can I freeze churro cheesecake?
Yes, it freezes well. Wrap individual slices or the whole cheesecake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight.
How do I prevent the bottom from getting soggy?
Ensure your oven is fully preheated before baking, and don’t skip the step of sprinkling cinnamon sugar on the bottom layer—it helps create a barrier.
Summary
This churro cheesecake is a delightful mashup of flavors and textures, easy to make yet impressive enough for any occasion. With its crispy, cinnamon-sugar crust and creamy cheesecake filling, it’s a dessert that’s sure to become a favorite.
