Easy Churro Cheesecake Recipe
Churro Cheesecake combines the crispy, cinnamon-sugar taste of churros with the rich, creamy texture of cheesecake. It's a delightful dessert perfect for any occasion.
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.
Notes
Serve chilled; you can slice it as is or top with whipped cream or a drizzle of chocolate sauce for extra sweetness. Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap and freeze slices for up to 2 months.