Name: Churro Cheesecake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: Fusion
Ingredients: 2 cans refrigerated crescent roll dough; 16 oz cream cheese, softened; 1 cup granulated sugar (divided); 1 teaspoon vanilla extract; 1/2 cup butter, melted; 2 tablespoons ground cinnamon

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Churro Cheesecake is hands down one of my favorite desserts when I want to wow people without spending hours in the kitchen. It’s a genius fusion of two crowd-pleasers: the warm, cinnamon-sugar crunch of churros and the creamy, rich goodness of classic cheesecake. I love how this dessert feels special but comes together easily thanks to a few shortcuts—especially the refrigerated crescent dough that gives it that buttery, golden base. It’s indulgent, it’s comforting, and honestly, it’s just plain fun to eat.

Why You’ll Love This Recipe

I love this recipe because it’s the kind of dessert that looks and tastes like it took a lot of effort, but in reality, it’s super simple. The ingredients are basic, the steps are easy to follow, and the results are unforgettable. I can make it ahead of time, which is perfect for parties or when I want to have something sweet ready in the fridge. Plus, it feeds a crowd, so it’s ideal for potlucks, celebrations, or just a week of indulgent snacking. And if you like cinnamon sugar anything? This is going to be your new favorite. Churro Cheesecake

Ingredients

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

Refrigerated crescent roll dough
Cream cheese, softened
Granulated sugar
Vanilla extract
Ground cinnamon
Butter, melted

Directions

Make the Cinnamon-Sugar Blend: I start by mixing the cinnamon and sugar in a small bowl. I let it sit while I prep everything else so the cinnamon flavor can deepen.
Prepare the Base Layer: I unroll one can of crescent roll dough and gently press the seams together. Then I press it into the bottom of a 9×13-inch baking pan lined with parchment or sprayed with nonstick spray.
Make the Cheesecake Filling: In a mixing bowl, I beat the softened cream cheese, sugar, and vanilla extract until just smooth. I avoid overmixing so I don’t add too much air.
Assemble the Layers: I spread the cheesecake mixture evenly over the crescent dough. Then I unroll the second can of crescent dough, press the seams together, and gently lay it over the filling.
Top with Cinnamon-Sugar: I brush the top layer with melted butter, then sprinkle the cinnamon-sugar generously over it to create that crispy churro-like topping.
Bake: I bake the cheesecake bars at 350°F (175°C) for about 30 minutes, or until the top is golden and set.
Chill and Slice: Once baked, I let it cool to room temperature, then chill it in the fridge for a couple of hours to set fully. I slice into bars just before serving.

Servings and timing

This recipe makes 16 bars.
Prep time: 20 minutes
Cook time: 30 minutes
Chill time: 2 hours
Total time: About 2 hours and 50 minutes

Variations

I sometimes drizzle dulce de leche or chocolate sauce on top for extra richness.
For a fruitier version, I serve with fresh strawberries or raspberries.
To make it gluten-free, I use gluten-free crescent dough. The texture still holds up really well.
I like to add a dash of nutmeg to the cinnamon sugar for a subtle twist.

Storage/Reheating

Storage: I store the bars in an airtight container in the fridge for up to 4 days.

Freezing: I freeze individual bars by wrapping them tightly in plastic wrap and storing them in a freezer bag for up to 3 months. When I want one, I just thaw it overnight in the fridge.

Reheating: I personally like these best chilled or at room temp, but if I want a warm treat, I microwave a slice for about 10 seconds—just enough to soften without melting.

FAQs

Can I use homemade dough instead of crescent rolls?

Yes, I’ve made it with homemade pastry dough before. It works, but crescent dough gives the best churro-like texture and saves a ton of time.

How do I avoid cracks in the cheesecake layer?

I make sure not to overmix the cream cheese filling. Keeping it smooth and not too airy helps the cheesecake layer stay intact and creamy.

Can I use flavored cream cheese?

Sure! I’ve used cinnamon or honey cream cheese for a twist. Just reduce the added sugar slightly depending on how sweet the flavored cream cheese is.

Do I have to chill it before serving?

Yes, chilling helps the cheesecake layer firm up and makes it easier to slice. I usually give it at least 2 hours in the fridge.

What’s the best way to cut neat squares?

I use a sharp knife dipped in hot water, then wipe it clean between slices. That gives the cleanest edges every time.

Conclusion

Churro Cheesecake is one of those desserts that feels like a celebration every time I make it. It’s easy, it’s crave-worthy, and it brings together the best of two worlds—crispy cinnamon sugar and smooth, velvety cheesecake. Whether I’m sharing it at a gathering or sneaking a late-night piece from the fridge, it’s a recipe that never lets me down.