Churro Cheesecake combines two beloved desserts into one delicious treat. This dessert has the crispy, cinnamon-sugar taste of churros, paired with the rich and creamy texture of cheesecake. It’s perfect for any occasion or just a sweet craving.
Why Make This Recipe
If you love cheesecake and churros, this recipe is for you! It’s easy to make and is sure to impress family and friends. This tasty dessert is a fun twist on traditional cheesecake, and it adds a delightful flavor that everyone will enjoy. Plus, it’s a great way to use simple ingredients to create something special.
How to Make Churro Cheesecake
Making Churro Cheesecake is simple and fun! Here’s how to do it:
Ingredients
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- Two 8-ounce packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Directions
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix ½ cup granulated sugar with 1 tablespoon of ground cinnamon. This will be your churro topping.
- On a baking sheet, unroll the crescent roll dough and press it into the bottom of a greased 9-inch springform pan. This creates the crust for your cheesecake.
- In a large bowl, combine the softened cream cheese with ¾ cup granulated sugar, egg, and vanilla extract. Mix until smooth and creamy.
- Pour the cream cheese mixture over the dough in the springform pan.
- Twist and roll the remaining crescent roll dough into strips and place them over the cheesecake filling for a churro effect.
- Brush the top with melted butter and sprinkle generously with the cinnamon-sugar mixture.
- Bake in the oven for about 30-35 minutes or until it’s golden brown.
- Let it cool completely before removing it from the pan. Chill in the refrigerator for at least 2 hours before serving.
How to Serve Churro Cheesecake
Serve your Churro Cheesecake chilled. You can slice it into pieces and enjoy it as is, or top it with whipped cream or a drizzle of chocolate sauce for extra sweetness.
How to Store Churro Cheesecake
Store any leftover Churro Cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days. If you want to save it for longer, you can freeze slices wrapped in plastic wrap and aluminum foil for up to 2 months.
Tips to Make Churro Cheesecake
- Make sure your cream cheese is softened to room temperature for a smoother mixture.
- Don’t rush the chilling time; it helps the cheesecake firm up nicely.
- Experiment by adding chocolate chips or caramel to the cheesecake filling for a different flavor.
Variation
You can change up this recipe by using different toppings, like strawberries or nuts, or by making a chocolate version by adding cocoa powder to the cream cheese mixture.
FAQs
1. Can I use a different type of dough?
Yes! You can use puff pastry or shortcrust pastry instead of crescent roll dough.
2. Can I make this cheesecake ahead of time?
Absolutely! You can prepare it a day in advance and keep it in the fridge until you’re ready to serve.
3. What if I don’t have a springform pan?
You can use a regular pie dish or an 8-inch square baking pan. Just adjust the baking time since it may bake quicker in a shallower dish.
Easy Churro Cheesecake Recipe
Ingredients
Churro Topping
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
Cheesecake Base
- 2 packages refrigerated crescent roll dough or sheets (8 ounces each)
- 16 ounces full-fat cream cheese, softened Make sure it’s at room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix ½ cup granulated sugar with 1 tablespoon of ground cinnamon for the churro topping.
- Unroll the crescent roll dough on a baking sheet and press it into the bottom of a greased 9-inch springform pan to form the crust.
- In a large bowl, combine the softened cream cheese, ¾ cup granulated sugar, egg, and vanilla extract. Mix until smooth and creamy.
- Pour the cream cheese mixture over the crust in the springform pan.
- Twist and roll the remaining crescent roll dough into strips and place them over the cheesecake filling for a churro effect.
- Brush the top with melted butter and sprinkle generously with the cinnamon-sugar mixture.
Baking
- Bake in the oven for 30-35 minutes or until golden brown.
- Let it cool completely before removing it from the pan and chill in the refrigerator for at least 2 hours before serving.