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Churro Cheesecake

A delightful fusion of crispy churro and creamy cheesecake, this Churro Cheesecake is sure to elevate your dessert game!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Fusion, Spanish
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Cinnamon Sugar
  • 1 tablespoon ground cinnamon
  • ½ cup granulated sugar
For the Cheesecake
  • 2 packages refrigerated crescent roll dough (8 ounces each) 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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, mix together the ground cinnamon and ½ cup granulated sugar.
  3. Roll out one package of the crescent roll dough into a greased 9-inch springform pan, pressing it onto the bottom and extending it slightly up the sides.
  4. In a mixing bowl, blend the cream cheese until smooth. Add in ¾ cup granulated sugar, egg, and vanilla. Whisk until everything is combined.
  5. Pour the cream cheese mixture onto the dough in the springform pan.
  6. Roll out the second package of dough on a floured surface, cut it into strips, and create a lattice effect over the cream cheese filling.
  7. Brush the top with melted butter and sprinkle with the cinnamon-sugar mixture.
Baking
  1. Bake for about 30-35 minutes until golden brown.
  2. Allow to cool before serving.

Notes

Allow the cheesecake to reach room temperature before serving for the best flavor. Leftovers can be stored in the fridge for up to a week.