Name: Churro Cheesecake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 4 h 50 min
Cuisine: Mexican-American
Ingredients: 1 package refrigerated crescent roll dough (8 oz); 1/4 cup granulated sugar; 2 teaspoons ground cinnamon; 16 oz cream cheese, softened; 2/3 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract

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Introduction

Churro Cheesecake is a delightful fusion dessert combining the flaky, cinnamon-sugar crunch of churros with the creamy richness of cheesecake. Using refrigerated crescent roll dough as a shortcut, this recipe is surprisingly simple and perfect for any occasion.

A close-up of a stack of four square pieces of fried cinnamon sugar-coated dessert, each piece showing two layers of golden-brown, crispy outer crust with a rough texture and a inside creamy white filling; a thick swipe of glossy caramel sauce is slowly dripping down the sides of the second and bottom pieces, pooling slightly on a white marbled surface below. The crust has a visible light dusting of cinnamon sugar crystals giving it a grainy look, while the filling looks smooth and soft, contrasting with the crunchy exterior. In the foreground, a spoon with caramel sauce is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tube refrigerated crescent roll dough
16 oz (450 g) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 teaspoon ground cinnamon
1/4 cup granulated sugar (for cinnamon-sugar topping)

Instructions

Step 1: Mix the cinnamon and 1/4 cup sugar in a small bowl and set aside to let the flavors meld.
Step 2: Unroll the crescent roll dough onto a 9×13-inch baking pan. Press the seams together gently with the heel of your hand to form a smooth, even base.
Step 3: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add 2/3 cup sugar and vanilla extract, mixing just until combined.
Step 4: Beat in the eggs one at a time, scraping down the sides as needed. Mix until smooth but avoid overbeating to prevent cracks.
Step 5: Pour the cream cheese filling over the crescent roll crust, spreading evenly with a rubber spatula.
Step 6: Sprinkle the cinnamon-sugar mixture evenly over the top of the filling.
Step 7: Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
Step 8: Cool completely on a rack, then refrigerate for at least 4 hours or overnight for best flavor and texture.

Tips & Variations

For a gluten-free option, substitute with gluten-free crescent roll dough without altering the method.
Drizzle dulce de leche or chocolate sauce on top before serving for extra indulgence.
Allow cream cheese to soften at room temperature for about two hours before mixing to achieve a smooth filling.
Press the crescent roll dough seams gently to avoid holes and ensure a sturdy crust.

Storage

Store the churro cheesecake covered in the refrigerator for up to 4 days. It tastes even better after a night chilling. To serve, enjoy it chilled or let sit at room temperature for 15 minutes. Reheating is not recommended, as the texture may change.

How to Serve

A stack of four fried pastry squares is shown, each pastry piece having three layers: the top and bottom layers are golden brown and crispy, coated with a cinnamon sugar mixture, and the middle layer is a creamy white filling. Between the layers, smooth caramel sauce drips slightly out at the edges, adding a glossy amber contrast to the matte cinnamon sugar coating. The pastries are stacked directly on a white marbled surface, with some caramel pooled at the base, and blurred pastry pieces can be seen softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade crescent roll dough instead of store-bought?

Yes, homemade dough works well, but be sure it’s slightly chilled before pressing to maintain the flaky texture.

Why shouldn’t I overbeat the cheesecake filling?

Overbeating incorporates too much air, which can cause cracks during baking. Mixing just until smooth helps achieve a silky, crack-free finish.