Churro Cheesecake
Churro Cheesecake
Ingredients
For the Cheesecake Filling
- 2 cream cheese, softened, at room temperature
- 1 egg
- 1/3 cup sour cream
- 1 tablespoon vanilla extract
- 1 can sweetened condensed milk, most of it for filling, small amount reserved for drizzling
For the Cinnamon Sugar Topping
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- 1 pinch salt
For Assembly
- cooking spray or butter, as needed, for greasing the pan
- 2 sheets crescent dough
- butter, melted, for brushing
Optional Toppings
- strawberries, diced
Instructions
- 1
Ensure the 2 packages of cream cheese are softened to room temperature. This can be achieved by leaving them out for a few hours or by placing the foil-wrapped packages in a bowl of warm water for about 15-20 minutes.
⏱️ 20 min
- 2
In a large bowl, combine the softened cream cheese, 1 egg, 1/3 cup sour cream, 1 tablespoon vanilla extract, and most of the can of sweetened condensed milk. Reserve a small amount of the sweetened condensed milk for drizzling later.
⏱️ 5 min
- 3
Using a hand mixer, mix all the cheesecake filling ingredients together until smooth and well combined. For an extra creamy texture, you may optionally run the mixture through a fine-mesh sieve.
⏱️ 5 min
- 4
In a separate small bowl, combine 1 cup granulated sugar, 1 tablespoon cinnamon, and a pinch of salt. Mix well. You can add double or triple the amount of cinnamon if you prefer a stronger churro flavor.
⏱️ 2 min
- 5
Preheat your oven to 350°F. Grease a 9x13 inch baking pan with cooking spray or butter.
⏱️ 5 min•🌡️ 350
- 6
Sprinkle 1/3 of the prepared cinnamon sugar mixture evenly over the bottom of the greased pan.
⏱️ 1 min
- 7
Carefully unroll and place one sheet of crescent dough over the cinnamon sugar layer in the pan, pressing gently to fit.
⏱️ 1 min
- 8
Pour the cheesecake mixture evenly over the first crescent dough layer.
⏱️ 1 min
- 9
Sprinkle another 1/3 of the cinnamon sugar mixture evenly over the cheesecake filling.
⏱️ 1 min
- 10
Place the second sheet of crescent dough on top of the cheesecake filling, gently pressing it down.
⏱️ 1 min
- 11
Brush the top crescent dough sheet with melted butter. Then, sprinkle the remaining 1/3 of the cinnamon sugar mixture evenly over the top.
⏱️ 2 min
- 12
Bake in the preheated oven for 30 minutes, or until the top is golden brown and the cheesecake is set.
⏱️ 30 min•🌡️ 350
- 13
Remove the churro cheesecake from the oven and let it cool at room temperature for 30 minutes.
⏱️ 30 min
- 14
After cooling, transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
⏱️ 240 min
- 15
Once chilled, cut into individual slices. Optionally, top with diced strawberries and a drizzle of the reserved sweetened condensed milk before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Churro Cheesecake
For the Cheesecake Filling
- 2 cream cheese, softened, at room temperature
- 1 egg
- 1/3 cup sour cream
- 1 tablespoon vanilla extract
- 1 can sweetened condensed milk, most of it for filling, small amount reserved for drizzling
For the Cinnamon Sugar Topping
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- 1 pinch salt
For Assembly
- cooking spray or butter, as needed, for greasing the pan
- 2 sheets crescent dough
- butter, melted, for brushing
Optional Toppings
- strawberries, diced
Instructions
- 1
Ensure the 2 packages of cream cheese are softened to room temperature. This can be achieved by leaving them out for a few hours or by placing the foil-wrapped packages in a bowl of warm water for about 15-20 minutes.
⏱️ 20 min - 2
In a large bowl, combine the softened cream cheese, 1 egg, 1/3 cup sour cream, 1 tablespoon vanilla extract, and most of the can of sweetened condensed milk. Reserve a small amount of the sweetened condensed milk for drizzling later.
⏱️ 5 min - 3
Using a hand mixer, mix all the cheesecake filling ingredients together until smooth and well combined. For an extra creamy texture, you may optionally run the mixture through a fine-mesh sieve.
⏱️ 5 min - 4
In a separate small bowl, combine 1 cup granulated sugar, 1 tablespoon cinnamon, and a pinch of salt. Mix well. You can add double or triple the amount of cinnamon if you prefer a stronger churro flavor.
⏱️ 2 min - 5
Preheat your oven to 350°F. Grease a 9x13 inch baking pan with cooking spray or butter.
⏱️ 5 min•🌡️ 350 - 6
Sprinkle 1/3 of the prepared cinnamon sugar mixture evenly over the bottom of the greased pan.
⏱️ 1 min - 7
Carefully unroll and place one sheet of crescent dough over the cinnamon sugar layer in the pan, pressing gently to fit.
⏱️ 1 min - 8
Pour the cheesecake mixture evenly over the first crescent dough layer.
⏱️ 1 min - 9
Sprinkle another 1/3 of the cinnamon sugar mixture evenly over the cheesecake filling.
⏱️ 1 min - 10
Place the second sheet of crescent dough on top of the cheesecake filling, gently pressing it down.
⏱️ 1 min - 11
Brush the top crescent dough sheet with melted butter. Then, sprinkle the remaining 1/3 of the cinnamon sugar mixture evenly over the top.
⏱️ 2 min - 12
Bake in the preheated oven for 30 minutes, or until the top is golden brown and the cheesecake is set.
⏱️ 30 min•🌡️ 350 - 13
Remove the churro cheesecake from the oven and let it cool at room temperature for 30 minutes.
⏱️ 30 min - 14
After cooling, transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
⏱️ 240 min - 15
Once chilled, cut into individual slices. Optionally, top with diced strawberries and a drizzle of the reserved sweetened condensed milk before serving.
⏱️ 5 min