Simple Churro Cheesecake
An easy, no-fuss dessert that combines the cinnamon-sugar flavor of a churro with a creamy cheesecake filling, all baked on a buttery crescent dough crust.
Ingredients
For the Cinnamon Sugar:
- 1 cup 200g granulated sugar
- 2 tablespoons ground cinnamon
For the Crust & Topping:
- 2 cans 8 oz {226g} each refrigerated crescent roll dough or seamless dough sheets
For the Cheesecake Filling:
- 16 oz {452g} full-fat cream cheese softened
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup 100g granulated sugar
For the Glaze (Optional):
- 1/2 cup {60g} powdered sugar sifted
- 2-3 tablespoons milk or heavy cream
- 1/4 teaspoon vanilla extract
Instructions
Step 1: Prep. Preheat oven to 350°F (175°C). Have a 9x13 inch baking dish ready.
Step 2: Make Cinnamon Sugar. In a small bowl, whisk together the 1 cup granulated sugar and cinnamon until fully combined. Set aside.
Step 3: Layer the Bottom. Unroll one can of dough, pressing any seams together. Press it into the bottom of the baking dish. Sprinkle 3-4 tablespoons of the cinnamon sugar mixture evenly over the dough.
Step 4: Make Filling. In a large bowl, beat the softened cream cheese until completely smooth. Add the 1/2 cup sugar, egg, and 1 tsp vanilla extract. Beat again until just combined and smooth.
Step 5: Assemble. Spread the cheesecake filling evenly over the bottom dough layer. Unroll the second can of dough and place it over the filling. Sprinkle the remaining cinnamon sugar evenly over the top and press down gently to adhere.
Step 6: Bake. Bake for 25-30 minutes, until the top is deep golden brown. The center may be slightly jiggly but will set as it cools.
Step 7: Cool & Glaze. Let the cheesecake cool completely in the pan on a wire rack for at least 1 hour. For the glaze, whisk powdered sugar, 2 tbsp milk/cream, and 1/4 tsp vanilla. Add more liquid as needed for a drizzle consistency. Drizzle over the cooled cheesecake.
Step 8: Chill. For cleanest slices, refrigerate for at least 2-3 hours or overnight before slicing and serving.
Notes
Ensure cream cheese is fully softened for a lump-free filling. Letting the cheesecake chill is crucial for the perfect sliceable texture. Store covered in the refrigerator for 4-5 days.