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Churro Cheesecake bars stacked on a plate, showing the creamy white cheesecake filling between two layers of golden, cinnamon-sugar crescent roll crust, drizzled with thick caramel sauce.

Churro Cheesecake

This Churro Cheesecake combines creamy cheesecake filling with crispy cinnamon-sugar layers for an indulgent dessert that’s easy to make and impossible to resist!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Dessert
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Sugar Layer
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
Crust Layers
  • 2 packages refrigerated crescent roll dough
  • 1/2 cup unsalted butter melted

Equipment

  • 9x13 inch baking dish
  • Hand Mixer
  • Mixing bowls

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a small bowl, mix the sugar and cinnamon together. Set aside.
  3. Unroll one can of crescent roll dough and press it into the bottom of the prepared dish. Sprinkle evenly with half of the cinnamon sugar mixture.
  4. In a large bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Spread the mixture evenly over the dough.
  5. Unroll the second can of crescent roll dough and place it over the cream cheese layer.
  6. Pour melted butter over the top and sprinkle with the remaining cinnamon sugar mixture.
  7. Bake for 30 minutes, until golden brown. Allow to cool completely before slicing into squares.

Notes

For an extra treat, drizzle with caramel sauce or serve with a scoop of vanilla ice cream!