Churro Cheesecake is a fusion dessert that brings together the crispy, cinnamon‑sugar goodness of churros with the creamy richness of classic cheesecake in easy‑to‑serve bars. It’s baked in a simple 9×13‑inch pan using crescent roll dough, making it perfect for parties, potlucks or make‑ahead treats that slice cleanly and store well.
Ingredients
Cinnamon Sugar
- 1 tbsp ground cinnamon
- ½ cup granulated sugar
Cheesecake Bars
- Two 8 oz cans refrigerated crescent roll dough (or sheets)
- 16 oz full‑fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 3 tbsp unsalted butter, melted and slightly cooled
Instructions
- In a small bowl, mix cinnamon and ½ cup sugar; set aside.
- Preheat oven to 350°F (175°C). Grease a 9×13‑inch pan and sprinkle 1–2 tbsp of the cinnamon sugar evenly over the bottom.
- Unroll one tube of crescent dough, press the seams together to form one sheet, and place it in the pan to cover the base.
- Beat softened cream cheese, ¾ cup sugar, egg and vanilla until smooth and creamy. Spread the cheesecake filling evenly over the dough layer.
- Unroll the second tube of crescent dough, seal seams, and lay it gently over the filling to form the top crust.
- Pour melted butter over the top dough and spread it with a spoon or brush, then sprinkle the remaining cinnamon sugar generously over the surface.
- Bake 26–30 minutes, until the top is puffed and golden brown. Cool the pan on a wire rack, then refrigerate at least 3 hours so the bars set.
- Slice into bars and serve slightly chilled, with optional caramel drizzle or fresh berries for extra flair.