Churro Cheesecake

Why You’ll Love This Recipe

I love how this dessert merges the warmth and crunch of churros with the smooth decadence of cheesecake. It’s perfect for parties, potlucks, or just when I want to treat myself. I don’t need any fancy tools, and everything comes together with minimal effort. The best part? It tastes amazing warm, chilled, or at room temperature.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Crescent roll dough

• Cream cheese

• Granulated sugar

• Vanilla extract

• Ground cinnamon

• Butter

Directions

1. I preheat my oven to 350°F (175°C).

2. I mix cinnamon and sugar together and sprinkle half of it into the bottom of a greased baking dish.

3. I press one can of crescent dough over the cinnamon-sugar mix, making sure to seal any seams.

4. In a bowl, I beat cream cheese, sugar, and vanilla until smooth, then spread it over the dough.

5. I roll out the second crescent dough sheet and lay it gently over the cream cheese layer.

6. I brush melted butter over the top and finish with the remaining cinnamon-sugar mixture.

7. I bake for about 30 minutes or until golden brown.

8. Once cooled slightly, I refrigerate for a few hours before slicing for clean layers.

Servings and timing

This recipe makes 12 servings and takes about 15 minutes to prepare, with a baking time of 30 minutes and at least 2 hours of chilling for the best texture.

Variations

I like to switch it up sometimes by adding a swirl of caramel sauce or dulce de leche between the cream cheese and top dough layer. A handful of mini chocolate chips can also be mixed into the filling for an extra indulgent twist. If I want a fall version, I add a bit of pumpkin spice to the cinnamon-sugar mix.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I want to reheat a slice, I pop it in the microwave for 15-20 seconds to get that warm, gooey bite. It also tastes great cold, especially during warmer months.

FAQs

What kind of cream cheese should I use?

I always go with full-fat cream cheese for the richest flavor and creamiest texture. Reduced-fat versions work, but the filling won’t be as decadent.

Can I use homemade dough instead of crescent rolls?

Yes, if I have time, homemade dough works well. I just make sure it’s rolled thin and baked evenly.

Do I have to chill it before serving?

I’ve found that chilling helps the layers firm up and makes slicing easier, but if I don’t mind a gooier texture, I sometimes serve it slightly warm.

Can I make this ahead of time?

Absolutely. I usually make it the night before and store it in the fridge. The flavors meld overnight and it slices beautifully.

Is it freezer-friendly?

Yes, I freeze individual slices wrapped in plastic wrap and stored in a freezer-safe container. To enjoy later, I thaw in the fridge overnight or reheat gently in the microwave.

Conclusion

Churro Cheesecake is a dreamy fusion of two favorites that’s easy enough for any baker to master. With its crispy cinnamon layers and creamy center, it hits all the right notes whether I’m serving it to guests or indulging in a personal treat. It’s a crowd-pleaser that I find myself returning to again and again.