Description
A delightful Churro Cheesecake that combines the warm, sweet nostalgia of churros with creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- 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
Instructions
- Preheat your oven to 350°F (175°C).
- Roll out the crescent roll dough onto a lined baking sheet, pressing the seams together to create a smooth surface.
- In a small bowl, combine ½ cup granulated sugar with 1 tablespoon ground cinnamon.
- Sprinkle half of your cinnamon sugar mixture on top of the crust.
- In a mixing bowl, beat together the softened cream cheese, ¾ cup sugar, egg, and vanilla extract until smooth and creamy.
- Pour the cheesecake filling onto the sugary crust and spread it evenly.
- Gently fold the edges of the crust up and over the filling to envelop it partially.
- Sprinkle the remaining cinnamon sugar mixture over the top and drizzle with melted butter.
- Bake for 25-30 minutes or until golden and set.
- Let it cool to room temperature, then refrigerate for a couple of hours before slicing.
Notes
This cheesecake can be prepared a day in advance and stored in the refrigerator. For a lighter version, try low-fat cream cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg