Home » Blog » Churro Cheesecake

Churro Cheesecake

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

Churro cheesecake: flaky pastry dusted with cinnamon sugar and stuffed with decadent cheesecake. Deliciously simple, yet so satisfying. You have to try it for yourself.

close up of center of churro cheesecake

I love love love all things sweet, including this dessert. Cinnamon and sugar go together like peanut butter and jelly, like turkey on Thanksgiving, like pumpkin crunch or apple crumble in fall.

Whoever decided to take a fried pastry and stuff it with a cold, creamy filling is genius. I don’t recall where I first learned about this dessert, but I’m happy I did. This is definitely a favorite in our house.

churro cheesecake in a baking pan

What are crescent rolls?

Crescent rolls are a premade canned pastry product found in the refrigerated section of your grocery store. I like to use the Pillsbury butter flake brand for this recipe, but you can use any brand or even make your own.

What are churros?

Churros are a Spanish/Portuguese snack made by frying a cylinder shape of pastry dough and topped with cinnamon sugar. It’s often dipped into various dipping sauces like chocolate or caramel.

top down view churro cheesecake

What do I need to make churro cheesecake?

  • Cream cheese (https://amzn.to/2Kt2Yv4)
  • Granulated sugar (https://amzn.to/2CPwlUg)
  • Eggs
  • Vanilla extract (https://keepingitrelle.com/instant-pot-vanilla-extract/)
  • Ground cinnamon (https://amzn.to/33SXnpF)
  • Crescent rolls (https://amzn.to/2NRcDh8)
ingredients

How to store churro cheesecake?

Churro cheesecake is best eaten fresh. If by some miraculous chance you have left overs, store in an airtight container in the refrigerator for 2-3 days. The crust may not be as crunchy, but still quite yummy.

How to make churro cheesecake?

Preheat oven to 350F. Spray a 9×13 baking pan with non-stick spray and line with parchment paper. Set aside. In a large mixing bowl combine cream cheese, 1/2 cup sugar, eggs, and vanilla. Stir to combine and smooth. Set aside. In a small mixing bowl combine 1/2 cup sugar and cinnamon. Whisk to combine. Set aside On a piece of parchment paper, roll out one sheet of crescent rolls to 9X13 being sure to press the seams together. Repeat with the second crescent roll. Sprinkle half of your cinnamon sugar mixture in the bottom of the pan. Lay one crescent roll flat in to the bottom of pan on top of the cinnamon sugar mix and top with your cheesecake mixture. Add your second crescent roll and top with the remaining cinnamon sugar mix. Bake for 30 minutes or until golden brown.

close up of churro cheesecake

Churro Cheesecake

Yield: 1 pan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Churro cheesecake: flaky pastry dusted with cinnamon sugar and stuffed with decadent cheesecake. Delicioiusly simple, yet so satisfying. You have to try it for yourself.

Ingredients

  • 2 cups cream cheese, softened
  • 1 cup granulated sugar, divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons ground cinnamon
  • 2 cans (8 ounces each) crescent rolls

Instructions

  1. Preheat oven to 350F.
  2. Spray a 9x13 baking pan with non-stick spray and line with parchment paper. Set aside.
  3. In a large mixing bowl combine cream cheese, 1/2 cup sugar, eggs, and vanilla. Stir to combine and smooth. Set aside.
  4. In a small mixing bowl combine 1/2 cup sugar and cinnamon. Whisk to combine. Set aside
  5. On a piece of parchment paper, roll out one sheet of crescent rolls to 9X13 being sure to press the seams together. Repeat with the second crescent roll.
  6. Sprinkle half of your cinnamon sugar mixture in the bottom of the pan. Lay one crescent roll flat in to the bottom of pan on top of the cinnamon sugar mix and top with your cheesecake mixture. Add your second crescent roll and top with the remaining cinnamon sugar mix.
  7. Bake for 30 minutes or until golden brown.

Notes

*I like to use the Pillsbury butter flake crescent rolls, but you can use any brand or make your own.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 76mgCarbohydrates: 11gFiber: 0gSugar: 9gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Tried this recipe? Tag me on social. I’d love to see and share it.

Instagram: https://www.instagram.com/keeping.it.relle

Facebook: https://www.facebook.com/keepingitrelle

Pinterest: https://www.pinterest.com/keepingitrelle

Tried and love this recipe? Please give it a rating.

Pin for later.

churro cheesecake

***As an Amazon Associate I earn from qualifying purchases***


By on November 16th, 2019

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

More posts by this author.

5 thoughts on “Churro Cheesecake”

    • Hi Sheila. If you use an 8×8 you will have enough to make 2 pans. If using a dark gray pan on the middle rack I would check it at 20-25 min to see if done.

      Reply
    • Hi. I have never replaced the eggs in this recipe, however there are options out there. Somethings that are used to replace eggs include: mashed banana, ground flax seed with water, silken tofu, applesauce. If you try it let me know. Thanks for stopping by.

      Reply
  1. Hi! After cooling for about 2 hours, it was still kinda wet’ish and hard to cut? I baked for 30 min, stuck a toothpick to see if it was clean and it was. How can it be more “firm” so it’s easier to cut. Mahalo in advance!

    Reply

Leave a Comment

Skip to Recipe