I first discovered this Churro Cheesecake when I was craving a fusion dessert that combined the crispy, cinnamon-sugar warmth of a churro with the silky creaminess of cheesecake. Every bite delivers that perfect balance of flaky crescent dough, sweet cinnamon sugar, and rich filling—making it an instant favorite whenever I need a crowd-pleasing treat.

Why You’ll Love This Recipe

I love how this recipe skips the fuss of traditional churro dough by using refrigerated crescent rolls, yet still delivers that authentic churro crunch and flavor. The cheesecake layer is luxuriously smooth, thanks to perfectly softened cream cheese and just the right amount of sugar. You can prep everything in under 30 minutes, then let it chill while you relax—making it ideal for parties, potlucks, or a make-ahead weekend dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cinnamon Sugar

• 1 tablespoon ground cinnamon

• ½ cup granulated sugar

For the Cheesecake Bars

• Two 8-ounce packages refrigerated crescent roll dough 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

Directions

1. Prepare the cinnamon sugar: In a small bowl, whisk together the ground cinnamon and granulated sugar. Set aside and let the flavors meld while you prep the rest.

2. Prep the pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan, then sprinkle 1–2 tablespoons of the cinnamon sugar evenly over the bottom.

3. Create the base layer: Unroll one tube of crescent dough and gently press the seams together to form a single sheet. Press this layer into the prepared pan so it covers the bottom completely.

4. Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese, ¾ cup sugar, egg, and vanilla extract until smooth and creamy—stop as soon as it’s lump-free. Pour and spread this mixture evenly over the dough base.

5. Top layer and butter coating: Unroll the second tube of crescent dough, seal the seams, and place it over the cheesecake filling. Drizzle the melted butter evenly on top and use a pastry brush or spoon to coat the surface.

6. Add the cinnamon sugar topping: Sprinkle the remaining cinnamon sugar generously over the buttered dough.

7. Bake: Place the pan on the middle oven rack and bake for 26–30 minutes, until the crescent dough is puffed and golden brown. Remove and let cool on a wire rack.

8. Chill and serve: Once it reaches room temperature, refrigerate for at least 3 hours so the layers set fully. Slice into 16 bars before serving.

Servings and timing

• Yield: 16 bars

• Prep time: 21 minutes

• Cook time: 28 minutes

• Chill time: Minimum 3 hours

• Total time: Approximately 3 hours 49 minutes

Variations

• Gluten-Free Churro Cheesecake: Swap in gluten-free crescent roll dough for a celiac-friendly version.

• Drizzle Upgrade: Finish with a drizzle of dulce de leche, caramel, or melted chocolate for extra indulgence.

• Fruit Garnish: Top each bar with sliced strawberries or raspberries just before serving for a fresh contrast.

• Spiced Twist: Stir a pinch of cardamom or nutmeg into the cinnamon sugar mix for warm, aromatic notes.

• Vegan Adaptation: Use dairy-free cream cheese, plant-based crescent dough, and a vegan butter substitute to make it fully plant-based.

Storage/Reheating

I store any leftover bars in an airtight container in the refrigerator for up to 4 days. If I want them slightly warm, I heat individual bars in the microwave for about 10 seconds—just enough to take the chill off without making the crust soggy. I’ve also frozen wrapped bars for up to 3 months; I let them thaw overnight in the fridge before serving.

FAQs

What’s the best way to soften the cream cheese?

I leave my cream cheese out on the counter for about two hours before baking. If I’m short on time, I cut it into cubes and let it sit for 30 minutes, or briefly microwave it at 50% power in 10-second bursts until just softened.

Can I make this dessert ahead of time?

Absolutely. I often bake it the day before and let it chill overnight—the flavors meld beautifully, and slicing is much cleaner once it’s fully set.

How do I prevent cracks in the cheesecake layer?

I make sure not to overmix the filling—just beat until smooth. Overmixing incorporates too much air, which can cause cracks as it bakes and cools.

Can I halve the recipe?

Yes, you can bake it in an 8×8-inch pan for about 12 bars. I reduce the bake time by 5–7 minutes and keep an eye on the dough layer for golden color.

Why did my cinnamon sugar topping sink into the butter?

I found it helps to let the melted butter cool for a minute before drizzling. That way, the cinnamon sugar stays on top rather than dissolving into the butter right away.

Conclusion

I’m always impressed by how effortlessly this Churro Cheesecake comes together—and by how quickly it disappears at gatherings. It strikes the perfect balance between familiar comfort and playful fusion, earning rave reviews every time I make it. I can’t wait for you to bake it, experiment with your own twists, and share it with friends and family!

Churro Cheesecake

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• Author: Evee
• Total Time: 3 hours 49 minutes
• Yield: 16 bars
• Diet: Vegetarian

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Description

Churro Cheesecake combines the crispy cinnamon-sugar coating of a churro with the creamy richness of cheesecake, all layered between buttery crescent dough for an easy yet decadent dessert.

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Ingredients

For the Cinnamon Sugar:

1 tablespoon ground cinnamon

½ cup granulated sugar

For the Cheesecake Bars:

Two 8-ounce packages refrigerated crescent roll dough 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

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Instructions

1. In a small bowl, whisk together cinnamon and ½ cup sugar. Set aside.
2. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and sprinkle 1–2 tablespoons of the cinnamon sugar evenly over the bottom.
3. Unroll one tube of crescent dough, pressing seams together to form a single sheet. Place into the pan to cover the bottom completely.
4. In a mixing bowl, beat cream cheese, ¾ cup sugar, egg, and vanilla until smooth. Spread evenly over the dough layer.
5. Unroll the second tube of crescent dough, seal seams, and place over the filling. Drizzle melted butter evenly over the top, brushing to coat.
6. Sprinkle remaining cinnamon sugar generously over the buttered dough.
7. Bake for 26–30 minutes, until golden and puffed. Cool on a wire rack.
8. Refrigerate for at least 3 hours before slicing into 16 bars and serving.

Notes

For a drizzle upgrade, top with caramel, dulce de leche, or melted chocolate.

Use gluten-free crescent dough for a celiac-friendly version.

Stir a pinch of cardamom or nutmeg into the cinnamon sugar for a spiced twist.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Let butter cool slightly before drizzling to prevent cinnamon sugar from dissolving.

• Prep Time: 21 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Fusion

Nutrition

• Serving Size: 1 bar
• Calories: 260
• Sugar: 18g
• Sodium: 290mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 45mg