Churro Cheesecake

A sweet, cinnamon-sugar–coated dessert with a creamy cheesecake center and a crisp, buttery crust. This easy, crowd-pleasing treat delivers all the flavors of classic churros paired with rich cheesecake — perfect for parties, holidays, or whenever you need a fun, irresistible dessert.

Why You’ll Love This Recipe

• Combines churro crispiness with creamy cheesecake in one bite
• Uses simple pantry ingredients — no fancy tools needed
• Perfect for feeding a crowd
• Can be made ahead and chilled
• Smells incredible thanks to warm cinnamon sugar
• Slice-and-serve dessert that’s great for parties, potlucks, and holidays

Ingredients

For the Cinnamon Sugar

• ½ cup granulated sugar
• 1–2 tbsp ground cinnamon

For the Cheesecake Layer

• 16 oz (450 g) cream cheese, softened
• ¾ cup granulated sugar
• 1 ½ tsp vanilla extract
• 1 large egg

For the Crust

• 2 cans refrigerated crescent roll dough (or puff pastry sheets)
• 4 tbsp unsalted butter, melted

Instructions

1. Prep the Cinnamon Sugar

In a small bowl, mix together the sugar and cinnamon. Set aside.

2. Make the Cheesecake Filling

• In a bowl, beat softened cream cheese and sugar until smooth.
• Add vanilla and egg, mixing until creamy and fully combined.

3. Build the Base

• Preheat oven to 350°F (175°C).
• Grease a 9×13-inch baking dish.
• Press one can of crescent dough into the bottom, sealing seams to make an even layer.
• Sprinkle a thin layer of cinnamon sugar over the dough.

4. Add the Cheesecake Layer

Spread the cheesecake filling evenly over the bottom dough layer.

5. Top With the Second Dough Layer

• Carefully lay the second sheet of dough over the cream cheese layer.
• Press lightly to smooth it out.

6. Add Butter & Cinnamon Sugar

• Brush the top with melted butter.
• Generously coat with the remaining cinnamon sugar mixture.

7. Bake

Bake for 28–35 minutes, or until the top is golden and crisp and the center is set.

8. Cool & Chill

Let cool to room temperature, then chill for at least 1 hour before slicing — this helps clean, neat cuts and perfect texture.

9. Serve

Slice into squares and enjoy warm, room temperature, or chilled.

You Must Know

• The dough must be fully baked for the ideal churro-like crisp.
• Chilling before slicing keeps layers clean and tidy.
• Using softened cream cheese prevents lumps.

Pro Tips

• Add a drizzle of dulce de leche or caramel on top for extra richness.
• For extra crunch, sprinkle a touch of coarse sugar before baking.
• Want a deeper cinnamon flavor? Add ½ tsp cinnamon to the cheesecake filling.
• Serve warm for a softer churro feel, chilled for a firmer cheesecake bite.

Ingredient Substitutions

• Crescent dough: Use puff pastry or pie crust.
• Sugar: Coconut sugar or light brown sugar works.
• Cream cheese: Use Neufchâtel for a lighter version.
• Vanilla: Swap with almond extract for a fun twist.

Serving Suggestions

• Serve with vanilla ice cream
• Drizzle with chocolate or caramel
• Add fresh berries on the side
• Dust with powdered sugar before serving

Storage Tips

• Store in the fridge, covered, for 4–5 days.
• Freeze slices individually for up to 2 months.
• Reheat in the oven or air fryer for a churro-like crisp.

Frequently Asked Questions

→ Can I make this ahead of time?
Yes! It tastes even better chilled the next day.

→ Can I use puff pastry instead of crescent dough?
Yes — it makes the crust flakier and slightly more buttery.

→ Why is my cheesecake layer runny?
You may need to bake a little longer; ovens vary. The center should not jiggle too much.

→ Can I skip the egg?
The egg helps the filling set. Skipping it will result in a softer, looser cheesecake layer.

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