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Churro Cheesecake

A rich, creamy cheesecake filling layered between buttery crescent dough sheets, topped with warm cinnamon sugar for the perfect churro-inspired dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 3 minutes
Servings: 16 bars
Course: Dessert, Party Treat
Cuisine: American, Mexican-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Sugar Layer
  • 1 cup granulated sugar
  • 3 tbsp ground cinnamon
  • 0.5 cup unsalted butter melted
Dough Layers
  • 2 cans refrigerated crescent roll dough or crescent sheets
Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 egg large
  • 1 pinch salt

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Mix granulated sugar and cinnamon together in a bowl and set aside.
  3. Unroll one can of crescent dough and press it evenly into the baking dish.
  4. Beat cream cheese, sugar, vanilla, egg, and salt until smooth and creamy.
  5. Spread the cheesecake filling evenly over the bottom dough layer.
  6. Place the second dough sheet on top, pressing lightly to fit.
  7. Brush the top with melted butter and sprinkle generously with cinnamon sugar.
  8. Bake for 30–35 minutes, or until golden and lightly puffed.
  9. Cool completely, then refrigerate at least 2 hours before slicing.
  10. Cut into bars and serve chilled or at room temperature.

Notes

Add a caramel drizzle for extra sweetness. Best served chilled after setting for several hours.