Churro Cheesecake – Creamy, Crispy & Cinnamon-Sugar Magic

Imagine the creamy indulgence of cheesecake layered between flaky cinnamon-sugar pastry—it’s everything you love about churros and cheesecake in one irresistibly easy dessert. Churro Cheesecake combines the warm, spiced crunch of a churro with the tangy richness of a classic cheesecake, all baked into buttery layers of crescent roll dough.

This crowd-pleasing treat is perfect for potlucks, birthdays, holidays, or anytime you need a show-stopping sweet with minimal effort. The contrast between the crisp, sugary top and the soft, luscious center makes every bite a flavor and texture dream.

Best of all, it’s made with simple ingredients and no water bath—just layer, bake, and slice into squares of pure cinnamon-sugar bliss.

Ingredients Overview

This churro cheesecake is built on straightforward ingredients you likely already have on hand.

Crescent Roll Dough

• Refrigerated crescent roll dough sheets are the crust and topping.

• Use two 8 oz cans—one for the base, one for the top.

• Crescent sheets are easier to work with, but you can pinch together perforated rolls if needed.

Cheesecake Filling

• Cream cheese: Use full-fat for the richest texture, but low-fat works too.

• Granulated sugar: Sweetens the filling and balances the tang.

• Egg (optional): Adds structure for cleaner slicing.

• Vanilla extract: Enhances the creamy base with depth.

Cinnamon Sugar Topping

• Granulated sugar + cinnamon: The essential churro coating.

• Melted butter: Helps the sugar stick and gives the top layer its golden, crispy finish.

Step-by-Step Instructions

1. Preheat & Prep the Pan

• Preheat oven to 350°F (175°C).

• Grease a 9×13-inch baking dish or line with parchment for easy lifting.

2. Make the Cinnamon Sugar

In a small bowl, mix:

• ½ cup granulated sugar

• 1 tablespoon ground cinnamon

Set aside for topping.

3. Press in the Bottom Dough Layer

• Unroll one can of crescent dough and press it into the bottom of the baking dish.

• Stretch gently to fit and seal any seams.

Sprinkle 2–3 tablespoons of cinnamon sugar evenly over this layer for a flavorful bottom crust.

4. Make the Cheesecake Filling

In a large bowl, beat:

• 2 (8 oz) blocks cream cheese, softened

• ¾ cup granulated sugar

• 1 teaspoon vanilla extract

• Optional: 1 large egg (for firmer texture)

Mix until smooth and creamy. Spread evenly over the bottom dough layer.

5. Add the Top Layer

• Unroll the second can of crescent dough and place it over the cheesecake filling.

• Press gently into place, stretching to cover completely.

6. Brush with Butter & Add Cinnamon Sugar

• Melt ¼ cup unsalted butter (or 4 tablespoons).

• Brush evenly over the top dough layer.

• Sprinkle the remaining cinnamon sugar generously over the buttered surface.

7. Bake

• Bake uncovered for 30–35 minutes, until the top is golden and puffed.

• The center should be set but slightly wobbly.

8. Cool & Chill

• Let the cheesecake cool at room temperature for 1 hour.

• Then refrigerate for at least 2 hours (overnight is best) to set fully before slicing.

9. Slice & Serve

• Cut into squares or bars.

• Serve chilled or at room temp.

• Optional: drizzle with caramel or chocolate sauce for an extra treat.

Tips, Variations & Substitutions

Tips for Success

• Soften cream cheese fully before mixing to avoid lumps.

• Chill completely for clean slices—the longer, the better.

• Use a serrated knife or warm blade for neat cuts.

Variations

• Caramel Churro Cheesecake: Add a drizzle of dulce de leche between layers or on top.

• Spicy Twist: Mix a pinch of cayenne or chili powder into the cinnamon sugar for heat.

• Fruit Swirl: Add a thin layer of strawberry or raspberry jam over the cheesecake filling before topping with dough.

Substitutions

• Crescent dough: Use puff pastry or pie crust sheets if crescent dough isn’t available (adjust baking time).

• Sugar-free: Use a granulated monk fruit or erythritol blend for a lower-sugar option.

• Dairy-free: Use vegan cream cheese and dairy-free crescent-style dough alternatives.

Serving Ideas & Occasions

This dessert is a total crowd-pleaser, perfect for:

• Birthday parties or family gatherings

• Potlucks and bake sales (it travels well!)

• Holiday brunches or dessert buffets

Serve with:

• Coffee, horchata, or Mexican hot chocolate

• A scoop of vanilla ice cream

• A sprinkle of powdered sugar or cinnamon on top

It’s indulgent enough for special occasions but easy enough for everyday dessert cravings.

Nutritional & Health Notes

Churro cheesecake is a treat, so savor it mindfully:

• One bar (1/12 of pan) contains approximately:

  • 290–330 calories

  • 3–5g protein

  • 18–22g sugar

  • 18–20g fat

For lighter alternatives:

• Use reduced-fat cream cheese and cut the sugar slightly.

• Skip the egg for a softer, mousse-like filling.

• Cut smaller squares or serve with fruit on the side.

FAQs

Q1: Can I make this ahead of time?

A1: Yes! It actually tastes better chilled and sliced the next day. Make it up to 24 hours in advance and store covered in the fridge.

Q2: Can I freeze churro cheesecake?

A2: You can freeze it after baking and cooling. Wrap tightly in plastic and foil. Thaw in the fridge overnight before serving.

Q3: Does it need the egg?

A3: No—the egg adds structure for firmer slices, but you can omit it for a softer, no-bake-style texture.

Q4: How long does it last in the fridge?

A4: Up to 4–5 days stored in an airtight container. The crust stays crisp if kept cold.

Q5: Can I serve it warm?

A5: It’s best chilled or at room temp. Serving warm makes the filling softer and gooier, more like a dessert casserole.

Q6: What can I use instead of crescent dough?

A6: Puff pastry, pie crust, or homemade biscuit dough can work. Adjust baking time and keep an eye on browning.

Q7: How do I make it extra crispy?

A7: Bake it uncovered until the top is golden and bubbling. You can broil the top for 1–2 minutes at the end—but watch closely!

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