Description
Irresistible dessert fusion of creamy cheesecake and crispy cinnamon-sugar churro crust, perfect for parties and sweet cravings.
Ingredients
2 cans (8 oz each) refrigerated crescent roll dough
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar (divided)
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
2 tablespoons ground cinnamon
Instructions
Preheat oven to 350°F (175°C).
In a small bowl, mix 1/2 cup sugar with cinnamon and set aside.
Unroll one can of crescent dough and press it into the bottom of a greased 9×13-inch baking dish. Pinch seams together to seal.
In a medium bowl, beat cream cheese, remaining 1/2 cup sugar, and vanilla until smooth.
Spread the cream cheese mixture evenly over the dough.
Unroll the second can of dough and layer over the cheesecake filling. Pinch seams again.
Pour melted butter evenly over the top layer and sprinkle with the cinnamon-sugar mixture.
Bake for 30–35 minutes, or until golden brown and set.
Let cool completely, then refrigerate for at least 1 hour before slicing into bars.
Notes
For extra flavor, add a dash of nutmeg or a drizzle of honey before serving.
Store in an airtight container in the fridge for up to 5 days.
Great for make-ahead desserts or holiday gatherings.
Substitute crescent dough with puff pastry for a flakier texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American Fusion
