Description
This Simple Churro Cheesecake is a delightful dessert combining creamy cheesecake filling with a flaky crescent dough crust, topped with a buttery cinnamon-sugar blend reminiscent of classic churros. Perfectly baked to golden perfection, it’s a crowd-pleasing treat for any occasion.
Ingredients
Scale
Dough
- 2 cans refrigerated crescent dough (or puff pastry)
Cheesecake Filling
- 16 oz cream cheese (softened)
- 1 cup granulated sugar (divided use)
- 1 tsp vanilla extract
- 1 egg
Topping
- 1/2 cup unsalted butter (melted)
- 2 tsp ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- First Dough Layer: Press one can of crescent dough evenly into the bottom of the prepared baking dish, forming the base crust.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with half of the granulated sugar, the egg, and vanilla extract until the mixture is smooth and creamy.
- Spread Filling: Evenly spread the cheesecake mixture over the dough layer inside the baking dish, ensuring a smooth surface.
- Top Dough Layer: Add the second can of crescent dough on top of the cheesecake filling and gently press it down to cover.
- Add Topping: Brush the entire surface with melted butter, then sprinkle evenly with a cinnamon-sugar blend made from the remaining sugar and ground cinnamon.
- Bake: Place in the oven and bake for 30 to 35 minutes, or until the top is golden brown and bubbly. Remove and allow to cool completely before slicing into bars.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Use puff pastry as a substitute for crescent dough if preferred.
- Cool the cheesecake completely before slicing to ensure clean, neat bars.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For an extra crunch, sprinkle some coarse sugar on top before baking.
