Description
A delicious fusion of churros and cheesecake, featuring a cinnamon-sugar crust and creamy cheesecake filling.
Ingredients
Scale
- 2 cans (8 oz each) crescent roll dough
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Unroll one can of crescent dough and press it into a greased 9×13-inch baking dish.
- Beat cream cheese, 1 cup sugar, and vanilla until smooth. Spread over dough.
- Unroll the second can of dough and place it over the cream cheese layer.
- Pour melted butter over the top layer.
- Mix 1/2 cup sugar and cinnamon, then sprinkle evenly over the butter.
- Bake for 30–35 minutes until golden brown.
- Cool before slicing and serving.
Notes
- Let cheesecake cool completely for cleaner slices.
- Store leftovers in the refrigerator for up to 3 days.
- Serve warm or chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: churro cheesecake, dessert recipe, easy cheesecake