Churro Cheesecake Recipe
This Churro Cheesecake is a delectable fusion dessert combining the creamy richness of classic cheesecake with the sweet, spicy crunch of churro-flavored crust and topping. Featuring a buttery cinnamon-sugar crust made from crescent roll dough, this easy-to-make treat is perfect for any occasion where you want a unique twist on a traditional dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust & Topping
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- Two 8-ounce packages refrigerated crescent roll dough or sheets
- 3 tablespoons unsalted butter, melted and slightly cooled
Cheesecake Filling
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
Instructions
- Prepare Cinnamon Sugar: In a small bowl, combine ground cinnamon and ½ cup granulated sugar to make the churro sugar mixture. Set aside.
- Prepare Crescent Dough: Unroll or separate the crescent roll dough sheets. Brush the 3 tablespoons of melted butter evenly over one sheet of dough.
- Add Cinnamon Sugar Topping: Sprinkle half of the cinnamon sugar mixture evenly on top of the buttered dough sheet. Place the second sheet of dough on top and brush with remaining melted butter, then sprinkle the rest of the cinnamon sugar on top.
- Form the Crust: Press the layered dough gently into the bottom and slightly up the sides of a greased 9-inch springform pan, forming the crust and the outer churro-like edge. Set aside.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add ¾ cup sugar, and continue beating until combined. Add the egg and vanilla extract, then beat again until the mixture is smooth and well incorporated.
- Assemble Cheesecake: Pour the cream cheese filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- Bake: Preheat the oven to 350°F (175°C). Bake the cheesecake for 30 to 35 minutes, or until the edges are set and the center is just slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and enhance flavors.
- Serve: Remove the springform pan sides and slice the Churro Cheesecake. Serve chilled, optionally garnished with extra cinnamon sugar or a drizzle of chocolate sauce.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake; the cheesecake should still have a slight wobble in the center when done.
- Refrigerate for several hours or overnight for best texture and flavor.
- Use full-fat cream cheese for a rich and creamy texture.
- For a gluten-free version, substitute crescent roll dough with gluten-free pastry dough.
Keywords: Churro Cheesecake, cinnamon sugar cheesecake, crescent roll crust, creamy cheesecake dessert, easy churro dessert
Find it online: https://www.cheftara.com/churro-cheesecake-recipe/
