Cinnamon Sugar Churro Cheesecake

This churro cheesecake combines two beloved desserts into one irresistible treat that perfectly balances crispy, cinnamon-sugar coated crescent layers with a creamy, vanilla-infused cheesecake filling. The result is a dessert that tastes like you spent hours in the kitchen but actually comes together in minutes.

I first made this for my daughter's birthday when we wanted something different from cake. Now it's requested at every family gathering, and my nephew calls it "that amazing cinnamon thing" whenever he visits.

Ingredients

• Refrigerated crescent roll dough: Creates a flaky, buttery crust that mimics the texture of fried churros without the hassle. Look for seamless sheets if available for easier assembly.
• Full fat cream cheese: Essential for that rich, velvety filling. Always use brick-style cream cheese for the best texture. Allow to soften at room temperature for at least 30 minutes.
• Granulated sugar: Sweetens both the filling and creates the signature cinnamon sugar coating. Regular white sugar works perfectly here.
• Ground cinnamon: Provides that classic churro flavor. Use fresh cinnamon for the most aromatic result. Ceylon cinnamon offers a more delicate flavor if available.
• Unsalted butter: Creates a golden, crispy top when baked. The melted butter helps the cinnamon sugar adhere to the pastry.
• Vanilla extract: Enhances the flavor of the filling. Pure vanilla extract gives the best flavor, but imitation works in a pinch.
• Egg: Provides structure to the cheesecake layer. A room temperature egg incorporates more smoothly into the batter.

Step-by-Step Instructions

Prepare the cinnamon sugar mixture:

Combine cinnamon and sugar in a small bowl until thoroughly mixed. This mixture creates that characteristic churro flavor and slightly crunchy texture on both the top and bottom of your bars.

Prepare the bottom crust:

After preheating your oven to 350°F, grease your baking pan thoroughly to prevent sticking. Sprinkle 1-2 tablespoons of your cinnamon sugar mixture evenly across the bottom. Unroll your first tube of crescent dough, pressing the perforations together firmly to create one solid sheet. This forms the base of your churro cheesecake.

Create the cheesecake filling:

Beat softened cream cheese with sugar until completely smooth, making sure no lumps remain. Then incorporate the egg and vanilla, mixing until just combined. Overmixing can incorporate too much air, which can cause cracks during baking. Pour this luscious mixture over your prepared crust and spread into an even layer.

Add the top crust:

Take your second tube of crescent dough and repeat the process of pressing seams together. Carefully place this sheet over the cream cheese layer, making sure to cover the filling completely. This dual-crust approach is what gives the dessert its distinctive churro-like exterior.

Finish with butter and cinnamon sugar:

Brush or spoon melted butter across the entire top surface. This helps the cinnamon sugar adhere and promotes gorgeous browning. Generously sprinkle the remaining cinnamon sugar mixture over the buttered surface, covering it completely.

Bake to golden perfection:

Bake in the preheated oven for 26-30 minutes, watching for the top crust to puff up and turn a beautiful golden brown. The filling should be set but might have a slight jiggle in the center, which will firm up during cooling.

Cooling and chilling:

Allow the baked churro cheesecake to cool completely on a wire rack before transferring to the refrigerator. Chilling for at least 2 hours, or ideally overnight, allows the flavors to meld and makes for cleaner slices when serving.

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The cinnamon sugar is truly the star ingredient here. I discovered that toasting the cinnamon very briefly in a dry pan before mixing with sugar intensifies the aroma tremendously. My grandmother taught me this trick when making her famous cinnamon rolls, and it makes all the difference in this recipe too.

Make Ahead and Storage

This churro cheesecake actually tastes better the day after baking, making it ideal for entertaining. The flavors deepen and the textures settle into perfect harmony after an overnight rest in the refrigerator. You can prepare this up to three days in advance and keep refrigerated in an airtight container. For longer storage, you can freeze individual portions wrapped tightly in plastic wrap and aluminum foil for up to two months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

While this dessert is delicious on its own, you can elevate it with several simple toppings. A drizzle of warm dulce de leche or caramel sauce creates a stunning presentation and adds a buttery sweetness that complements the cinnamon. Fresh berries provide a bright contrast to the rich cheesecake. For extra indulgence, serve with a scoop of vanilla ice cream on the side. When entertaining, I like to create a dessert bar with various toppings so guests can customize their own slice.

Troubleshooting Tips

If your crescent dough seems too sticky to work with, try chilling it for about 10 minutes before unrolling. The colder temperature makes it easier to handle and press together. Should you notice the top browning too quickly during baking, loosely tent with aluminum foil for the remaining bake time. For clean slices, wipe your knife with a warm, damp cloth between cuts. This prevents the filling from sticking to the blade and creates picture-perfect portions every time.

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This will be the dessert everyone comes back for seconds!

Frequently Asked Questions

→ Can I use spreadable cream cheese instead of block cream cheese?

Block-style cream cheese is recommended for the best texture. Spreadable cream cheese contains additives that can affect how the filling sets and may make it too soft. For optimal results, use full-fat block cream cheese and allow it to soften at room temperature before mixing.

→ How do I know when the churro cheesecake is done baking?

The churro cheesecake is done when the crescent dough has puffed up and turned golden brown on top, usually after 26-30 minutes at 350°F. The center should be mostly set but might have a slight jiggle. It will continue to firm up as it cools and chills in the refrigerator.

→ What are some optional toppings for churro cheesecake?

Enhance your churro cheesecake with drizzles of caramel sauce, chocolate sauce, or dulce de leche. Whipped cream, a dusting of powdered sugar, or a sprinkle of extra cinnamon sugar just before serving can also add wonderful finishing touches. For added texture, consider chopped nuts or a scoop of vanilla ice cream.

→ Can I make churro cheesecake ahead of time?

Yes! Churro cheesecake actually benefits from being made ahead. After baking, cool completely at room temperature, then refrigerate for at least 2-4 hours or overnight. This allows the flavors to meld and the texture to set properly. It will keep well in the refrigerator for up to 3-4 days when stored in an airtight container.

→ Can I freeze leftover churro cheesecake?

Yes, churro cheesecake freezes well. Cut into individual portions, wrap each piece tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The texture of the crescent dough may change slightly but will still be delicious.

→ What if I can't find crescent roll sheets?

If you can only find regular crescent roll triangles, simply pinch the perforated seams together firmly to create a solid sheet before using. Press firmly to ensure they don't separate during baking. You can also roll over the seams lightly with a rolling pin to help seal them completely.