Name: Churro Cheesecake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cans refrigerated crescent roll dough; 2 (8 oz) packages cream cheese, softened; 1 cup granulated sugar, divided; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, melted; 1 tablespoon ground cinnamon

A dreamy mashup of two classic desserts, this churro cheesecake is the ultimate treat for anyone who loves cinnamon, sugar, and creamy layers. With a golden, buttery crust made from crescent roll dough and a rich cream cheese filling, this dessert comes together with surprisingly little effort but delivers big flavor. It’s like a warm churro and a slice of cheesecake had the most delicious baby.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cans refrigerated crescent roll dough

2 (8 oz) packages cream cheese, softened

1 cup granulated sugar, divided

1 teaspoon vanilla extract

1/2 cup unsalted butter, melted

1 tablespoon ground cinnamon

Directions

I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

I roll out one can of crescent dough and press it evenly into the bottom of the dish.

In a medium bowl, I beat together the cream cheese, 1/2 cup of the sugar, and vanilla until smooth and creamy. Then I spread this over the bottom dough layer.

I roll out the second can of crescent dough and gently place it over the cream cheese layer.

In a small bowl, I stir together the melted butter, remaining 1/2 cup sugar, and cinnamon. I pour this mixture evenly over the top dough layer.

Then I bake for 30–35 minutes, until the top is golden brown and the filling is bubbly.

I let it cool completely before slicing into squares or bars for serving.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Servings: 12 bars

Calories: Approximately 320 kcal per bar

Variations

I sometimes add a pinch of nutmeg to the cinnamon sugar for a slightly warmer spice profile.

For a fruity twist, I like to spread a thin layer of strawberry or raspberry jam over the cream cheese before adding the top dough layer.

To make it more indulgent, I drizzle a bit of caramel sauce over the cooled bars.

For a tangier flavor, I use whipped mascarpone in place of half the cream cheese.

I’ve even tried making these with chocolate chips sprinkled into the cream cheese mixture—absolutely delicious.

Storage/Reheating

I store leftover churro cheesecake bars in an airtight container in the refrigerator for up to 5 days. If I want to enjoy them warm, I reheat individual bars in the microwave for about 10–15 seconds. They can also be frozen (tightly wrapped) for up to 2 months—just thaw in the fridge overnight before serving.

FAQs

What type of crescent roll dough should I use?

I use the regular refrigerated crescent roll dough in the tube. If I can find the “sheet” version (without perforations), it makes layering easier, but the regular kind works just as well if I pinch the seams closed.

Can I make churro cheesecake ahead of time?

Yes, I often make it a day ahead and refrigerate it overnight. The flavors meld beautifully, and it slices even more cleanly when chilled.

Can I use puff pastry instead of crescent dough?

I can substitute puff pastry if I want a flakier, more buttery crust, but I keep in mind that it changes the texture and may puff up more while baking.

Is it possible to reduce the sugar?

I’ve tried cutting back the sugar by 1/4 cup without sacrificing too much flavor. The bars are slightly less sweet, but still tasty—especially if I prefer a milder dessert.

Do I need to let the cheesecake layer set before serving?

Yes, I always allow the bars to cool completely, ideally in the fridge for at least an hour. This helps the cream cheese layer firm up and makes it much easier to cut into clean squares.

Conclusion

This churro cheesecake is one of those effortlessly impressive desserts I love to have in my back pocket. With layers of buttery dough, creamy filling, and a spiced sugar topping, it hits all the right notes for comfort and indulgence. Whether I’m hosting a holiday gathering or just need something sweet after dinner, this recipe never lets me down.

Recipe: