Churro Cheesecake
Churro Cheesecake
Ingredients
For the Cheesecake
- 2 pounds cream cheese, softened
- 1 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
For Assembly
- 2 cans refrigerated crescent roll dough, (8 ounces each)
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a small bowl, combine the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon for the cinnamon sugar mixture. Mix well and set aside.
⏱️ 2 min
- 3
In a large bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract until just combined. Do not overmix.
⏱️ 5 min - 4
Sprinkle about 1/4 cup of the cinnamon sugar mixture evenly over the bottom of the prepared 9x13 inch baking pan.
⏱️ 1 min
- 5
Unroll one can of crescent roll dough and carefully place it into the pan, pressing it down to cover the cinnamon sugar layer and fit the bottom of the pan. Gently press the seams together to form a solid crust.
⏱️ 2 min
- 6
Pour the cheesecake filling over the crescent roll dough. Use a spatula or the back of a spoon to spread the filling evenly across the entire surface of the dough.
⏱️ 2 min
- 7
Unroll the second can of crescent roll dough and place it on top of the cheesecake filling, covering it completely. Gently press the dough down to secure it around the edges.
⏱️ 2 min
- 8
Generously sprinkle the remaining cinnamon sugar mixture over the top layer of crescent roll dough, ensuring it is fully covered.
⏱️ 1 min
- 9
Bake for 30-35 minutes, or until the top is golden brown and the cheesecake is set. A slight jiggle in the center is okay.
⏱️ 30 min•🌡️ 350
- 10
Remove from the oven and let cool completely on a wire rack before cutting into squares and serving. For best results, chill for at least 2 hours before serving.
Kitchen Tools
Nutrition Facts (per serving)
Churro Cheesecake
For the Cheesecake
- 2 pounds cream cheese, softened
- 1 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
For Assembly
- 2 cans refrigerated crescent roll dough, (8 ounces each)
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a small bowl, combine the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon for the cinnamon sugar mixture. Mix well and set aside.
⏱️ 2 min - 3
In a large bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract until just combined. Do not overmix.
⏱️ 5 min - 4
Sprinkle about 1/4 cup of the cinnamon sugar mixture evenly over the bottom of the prepared 9x13 inch baking pan.
⏱️ 1 min - 5
Unroll one can of crescent roll dough and carefully place it into the pan, pressing it down to cover the cinnamon sugar layer and fit the bottom of the pan. Gently press the seams together to form a solid crust.
⏱️ 2 min - 6
Pour the cheesecake filling over the crescent roll dough. Use a spatula or the back of a spoon to spread the filling evenly across the entire surface of the dough.
⏱️ 2 min - 7
Unroll the second can of crescent roll dough and place it on top of the cheesecake filling, covering it completely. Gently press the dough down to secure it around the edges.
⏱️ 2 min - 8
Generously sprinkle the remaining cinnamon sugar mixture over the top layer of crescent roll dough, ensuring it is fully covered.
⏱️ 1 min - 9
Bake for 30-35 minutes, or until the top is golden brown and the cheesecake is set. A slight jiggle in the center is okay.
⏱️ 30 min•🌡️ 350 - 10
Remove from the oven and let cool completely on a wire rack before cutting into squares and serving. For best results, chill for at least 2 hours before serving.