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Churro Cheesecake Recipe

Churro Cheesecake Recipe
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★★★★★

5.1 from 18 reviews

This Churro Cheesecake combines the crunchy, cinnamon-sugar exterior of classic churros with the creamy richness of traditional cheesecake. Wrapped in buttery crescent dough and topped with a caramelized cinnamon-sugar crust, it’s an indulgent dessert that feels festive and comforting—perfect for sharing or as a special treat.

Ingredients

Scale

For the Cinnamon Sugar

  • 1 tablespoon ground cinnamon
  • ½ cup granulated sugar

For the Crust

  • Two 8-ounce packages refrigerated crescent roll dough or sheets
  • 3 tablespoons unsalted butter, melted and slightly cooled

For the Cheesecake Filling

  • 16 ounces full-fat cream cheese, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract

Instructions

  1. Cinnamon-Sugar Magic: In a small bowl, combine the ground cinnamon and ½ cup granulated sugar. Stir until well mixed, then set aside to let the flavors meld while you prepare the rest of the recipe. This mixture will create the signature churro flavor and coating.
  2. Craft the Base Layer: Unroll both packages of crescent dough and carefully press the seams together using the heel of your hand to form a smooth, even layer. This will serve as the crust for your cheesecake, so take your time ensuring there are no gaps. Transfer the dough onto a baking dish or pan suitable for cheesecake.
  3. Mix the Filling: In a mixing bowl, beat the softened cream cheese with ¾ cup sugar until smooth and creamy. Add the egg and vanilla extract, and mix just until combined. Avoid over-beating to prevent incorporating too much air, which can cause cracking during baking.
  4. Assemble the Cheesecake: Pour the cheesecake filling evenly over the pressed crescent roll dough base. Spread it gently with a spatula to create a smooth surface.
  5. Add the Cinnamon-Sugar Butter Topping: Brush the melted butter evenly over the exposed crescent roll edges surrounding the cheesecake filling. Then generously sprinkle the cinnamon-sugar mixture over the buttered dough to create a sweet, crunchy crust reminiscent of churros.
  6. Bake: Preheat the oven to 350°F (175°C). Place the assembled cheesecake in the oven and bake for 30-35 minutes, or until the filling is set but still slightly jiggly in the center, and the cinnamon-sugar crust is golden brown.
  7. Cool and Serve: Allow the churro cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours before slicing. This helps the cheesecake set for clean slices. Serve chilled and enjoy the combination of creamy cheesecake and crunchy cinnamon-sugar crust.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Press dough seams well to prevent leaks during baking.
  • For extra crunch, you can add a sprinkle of cinnamon sugar again just before serving.
  • This dessert is best served chilled but can be warmed slightly for a softer texture.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Keywords: churro cheesecake, cinnamon sugar dessert, crescent roll cheesecake, easy cheesecake recipe, Mexican-inspired dessert

Find it online: https://victoriablair.com/churro-cheesecake-recipe/