Description
Churro Cheesecake Bake is a delightful dessert that combines the creamy richness of cheesecake with the sweet, cinnamon flavor of churros, all wrapped in flaky crescent roll dough.
Ingredients
- 2 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- 2 cans (8 oz each) refrigerated crescent roll dough
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the cinnamon sugar by mixing ½ cup sugar with the cinnamon in a small bowl. Sprinkle about half of the mixture evenly over the bottom of the prepared dish.
- Unroll one can of crescent dough and press it into the bottom of the dish, pinching the seams together. If needed, gently stretch the dough to cover the entire bottom.
- Beat the softened cream cheese, ¾ cup sugar, egg, and vanilla until smooth and creamy, then spread the filling evenly over the crescent dough.
- Unroll the second can of crescent dough and carefully place it over the cheesecake layer, pinching the seams together as much as possible.
- Pour the melted butter evenly over the top layer.
- Sprinkle the remaining cinnamon-sugar mixture generously over the melted butter.
- Bake for 30–35 minutes, or until the top is golden brown and the edges are lightly puffed.
- Cool completely before slicing. For cleaner slices and a firmer cheesecake layer, refrigerate for at least 1–2 hours before serving.
Notes
- For an extra churro-like crust, sprinkle a little additional cinnamon sugar over the top immediately after baking.
- Store leftovers covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg