Description

Churro Cheesecake is a fun mashup of two favorites — creamy, rich cheesecake layered between flaky crescent dough and topped with buttery cinnamon sugar. It’s easy, crowd-pleasing, and tastes just like a churro in cheesecake form!

Ingredients

2 cans (8 oz each) refrigerated crescent roll dough
2 (8 oz) blocks cream cheese, softened
1 cup granulated sugar, divided
1 tsp vanilla extract
1/4 cup unsalted butter, melted

1 tbsp ground cinnamon

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Layer the bottom crust: Unroll one can of crescent dough and press it evenly into the bottom of the pan, pinching seams together.
Make the cheesecake filling: In a bowl, beat cream cheese, 3/4 cup sugar, and vanilla extract until smooth and creamy.
Spread the filling evenly over the dough layer.
Top with second dough layer: Unroll the second can of dough and carefully place it over the filling, pressing gently to fit.
Brush with melted butter and sprinkle with remaining 1/4 cup sugar mixed with cinnamon.
Bake for 30–35 minutes, until the top is golden and the center is set.
Cool completely, then refrigerate for at least 1–2 hours before slicing.

Notes

These bars are best served chilled for cleaner cuts, but they’re delicious warm too!
Add a drizzle of caramel or chocolate sauce for extra indulgence.
You can use low-fat cream cheese, but full-fat gives the creamiest texture.