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.
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.
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.
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)
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.
Churro Cheesecake
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
- 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.
Notes
Nutrition
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Hi! If i wanted to make it in an 8×8 pan, how long should I bake it for?
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.
What can I substitute for eggs??
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.
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!
Yummy, simple, easy to follow
Making this soon ! How long can it last if I save it in the fridge ?
Aloha Kat. Hope you enjoy. It will keep for a few days in the refrigerator. Be sure to store in an air tight container.
Mahalo; made this exactly as stated in the recipe. I let it cool than put in the refrigerator. Cut and served with strawberries and condensed milk. My family loved it.
So great to hear. Thanks for sharing.