Description
A simple churro cheesecake combining flaky crescent dough, creamy cheesecake filling, and a cinnamon-sugar topping for a warm, comforting dessert.
Ingredients
- 2 cans refrigerated crescent roll dough
- 450 g cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 175°C and lightly grease a rectangular baking dish.
- Unroll one can of crescent dough and press it evenly into the bottom of the dish, sealing seams.
- In a bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the dough.
- Unroll the second can of dough and place it on top, sealing seams gently.
- Pour melted butter evenly over the top layer.
- Mix remaining sugar and cinnamon, then sprinkle over the butter.
- Bake for 30–35 minutes until golden brown.
- Allow to cool completely, then refrigerate for at least 2 hours before slicing.
Notes
- Chilling helps the cheesecake set properly for clean slices.
- You can add caramel or chocolate chips for variation.
- Use full-fat cream cheese for best texture.
- Serve chilled for best flavor, but can be slightly warmed.
- Store in refrigerator up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
