Description
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.
Ingredients
For the Cinnamon Sugar
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½ cup granulated sugar
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1–2 tbsp ground cinnamon
For the Cheesecake Layer
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16 oz (450 g) cream cheese, softened
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¾ cup granulated sugar
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1 ½ tsp vanilla extract
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1 large egg
For the Crust
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2 cans refrigerated crescent roll dough (or puff pastry sheets)
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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
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In a bowl, beat softened cream cheese and sugar until smooth.
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Add vanilla and egg, mixing until creamy and fully combined.
3. Build the Base
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish.
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Press one can of crescent dough into the bottom, sealing seams to make an even layer.
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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
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Carefully lay the second sheet of dough over the cream cheese layer.
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Press lightly to smooth it out.
6. Add Butter & Cinnamon Sugar
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Brush the top with melted butter.
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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.
Notes
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The dough must be fully baked for the ideal churro-like crisp.
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Chilling before slicing keeps layers clean and tidy.
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Using softened cream cheese prevents lumps.