Description
A delightful churro cheesecake that combines the creamy goodness of cheesecake with the warm, cinnamon-sugar crunch of churros.
Ingredients
Scale
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar, divided
- 2 packages (8 ounces each) refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Preheat your oven to 350°F (175°C). Unroll the crescent roll dough and press it firmly into the bottom and up the sides of a greased 9-inch pie pan. Bake for 10-12 minutes, or until golden brown. Let cool.
- Beat the softened cream cheese and ¾ cup granulated sugar together until smooth. Scrape down the sides for even mixing. Add in the egg and vanilla extract, mixing until well combined. Spread over the cooled crust.
- Combine the remaining ½ cup of sugar with the ground cinnamon. Sprinkle half of this mixture on top of the cream cheese layer. Bake for 20-25 minutes until slightly jiggly but mostly set. Cool at room temperature, then refrigerate for at least 2 hours to set.
Notes
For a lighter option, you can use reduced-fat cream cheese. Serve with whipped cream or chocolate sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: churro cheesecake, dessert, easy dessert, cozy dessert, creamy cheesecake