Amazing Churro Cheesecake
Indulge in this easy churro cheesecake recipe with a creamy cinnamon-sugar topping. A simple dessert that bakes up golden brown for a perfect treat.
Equipment
- 9x13-inch baking dish
- mixing bowl
- electric mixer
- small bowl
- oven
- wire rack
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Crust and Topping
- 2 cans 8-count crescent roll dough
- 1/4 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Filling
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Unroll one can of crescent dough and press it into the bottom of the prepared baking dish, pinching the seams together to form a solid layer.
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese, 1 cup of sugar, vanilla extract, and egg on medium speed until the mixture is completely smooth and creamy, about 2-3 minutes.
- Spread the cream cheese filling evenly over the crescent dough layer in the baking dish.
- Unroll the second can of crescent dough and carefully place it on top of the cream cheese layer, gently pressing the edges to seal.
- Pour the melted butter evenly over the top layer of dough. In a small bowl, stir together the 1/2 cup of sugar and cinnamon, then sprinkle this mixture generously and evenly over the butter.
- Bake for 30-35 minutes, or until the top is a deep golden brown and the center appears set.
- Remove the dish from the oven and allow the cheesecake to cool completely in the pan on a wire rack before slicing and serving.
Notes
Allow the cheesecake to cool completely in the pan before slicing for clean cuts. Serve at room temperature or chilled.