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Churro Cheesecake

A delightful fusion of churro flavor and creamy cheesecake that brings nostalgia and joy to every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 55 minutes
Course Dessert, Sweet Treat
Cuisine American, Mexican
Servings 8 servings
Calories 380 kcal

Ingredients
  

For the Crust

  • 2 packages Two 8-ounce packages refrigerated crescent roll dough or sheets The base crust; the crescent roll sheets make the process even easier and flakier.
  • 0.5 cup ½ cup granulated sugar For the churro topping; adjust to your taste preference.
  • 1 tablespoon 1 tablespoon ground cinnamon Adds that authentic churro flavor; consider using fresh cinnamon for a robust taste.
  • 3 tablespoons 3 tablespoons unsalted butter, melted and slightly cooled Adds moisture to the crust; make sure it’s not too hot when mixing with other ingredients.

For the Cheesecake Filling

  • 16 ounces 16 ounces full-fat cream cheese, softened Full-fat is key for richness; let it sit out beforehand to ensure it’s soft enough to mix smoothly.
  • 0.75 cup ¾ cup granulated sugar Sweetens the cheesecake; you can substitute with brown sugar for a deeper flavor.
  • 1 large 1 large egg Binds the cheesecake filling.
  • 1.5 teaspoons 1½ teaspoons vanilla extract Enhances the flavor; I love using pure vanilla extract for the best aroma.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a small bowl, mix together ½ cup granulated sugar and 1 tablespoon ground cinnamon.
  • Roll out the crescent roll dough on a greased or parchment-lined 9-inch pie dish, pressing it into the bottom and up the sides.
  • Brush the melted butter over the crust and sprinkle half of the cinnamon-sugar mixture on top.

Make the Cheesecake Filling

  • In a mixing bowl, beat the softened cream cheese until creamy (about 2-3 minutes).
  • Gradually add ¾ cup granulated sugar, followed by the egg, vanilla extract, and a pinch of cinnamon (optional). Mix until fully combined and smooth.

Assemble and Bake

  • Pour the cheesecake mixture into the prepared crust, leveling it with a spatula.
  • Sprinkle the remaining cinnamon-sugar mixture over the top.
  • Bake in the oven for 25-30 minutes, until the center is slightly jiggly but mostly set.

Cool Down

  • Once baked, remove it from the oven and allow it to cool at room temperature for about 30 minutes.
  • Refrigerate it for at least 2 hours before serving.

Serve

  • Cut into slices and serve with whipped cream, extra cinnamon-sugar, or your favorite sauce.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months. Can make a day in advance for improved flavor.
Keyword Churro Cheesecake, Dessert Recipe, Easy Cheesecake, Indulgent Treat, Nostalgic Dessert