Decadent layers of cinnamon mixture make this Cream Cheese Churro Cheesecake recipe delicious. The flaky crescent rolls and yummy topping create an irresistible dessert.
Churro Cheesecake
This is a delicious dessert with the best layers. Each bite is so creamy and topped with cinnamon sugar.
We love Cinnamon Desserts and Disney churros. This new recipe for Churro Cheesecake is another crowd pleaser. It is so easy to make and packed with cinnamon flavor.
What is churro cheesecake?
This recipe has all the flavors of churros combined with a delicious cheesecake filling. You get all the tasty cinnamon and sugar that you love about churros packed into cheesecake bars.
The crescent roll dough creates the perfect crust and brings the entire dessert together. Each bite has bits of flaky crust just like in a churro.
Crescents are tasty in many recipes. They definitely are not just for dinner rolls.
Ingredients:
- Refrigerated Crescent Rolls
- Cream Cheese, softened at room temperature
- Sugar, divided
- Egg
- Vanilla Extract
- Ground Cinnamon
How to make churro cheesecake:
- Preheat the oven. It needs to bet set to bake at 350 degrees F.
- Combine the cinnamon and sugar mixture. Mix ½ cup of sugar with the ground cinnamon in a small bowl and set aside.
- Mix the cream cheese. In a large mix bowl beat together the cream cheese, remaining sugar, egg and vanilla extract with a hand held mixer or stand up mixer.
- Prepare a baking pan. Then spray a 9X13 baking dish with a non-stick cooking spray. Then sprinkle half of the cinnamon sugar mixture in the bottom of the pan.
- Unroll the crescents. Roll out one roll of the crescent rolls into a large 9X13 sheet. Press the seams together and lay the dough on top of the cinnamon sugar mixture in the bottom of the 9X13 pan.
- Pour the cream cheese filling. Then spread the cream cheese mixture evenly on top of the dough in the 9X13 pan.
- Unroll the 2nd can of crescent rolls. In a large 9X13 pan, press the seams together and lay this dough on top of the cream cheese layer in the pan.
- Top with cinnamon and sugar. Sprinkle the remaining cinnamon sugar mixture on top of the dough.
- Bake the cheesecake. It needs to bake for 30-35 minutes or until golden brown.
- Allow to rest. Let the cheesecake rest at room temperature for 30 minutes. Then you can easily serve the cheesecake warm or chill it and serve it cold as well.
Jump to recipe for complete instructions.
Topping ideas:
- Caramel Sauce. Drizzle this all over the top. You can use store bought or this easy homemade sauce.
- Whipped Cream. We love to use homemade whipped cream and it is super easy.
- Chocolate Syrup. If you are feeling decadent, top the bars with chocolate syrup or hot fudge.
- Ice Cream. Top with Churro Ice Cream.
Tips for Churro Cheesecake Bars:
- Room temperature. Make sure that the cream cheese is softened at room temperature to make sure your cheesecake layer is creamy and smooth.
- Parchment paper. Make clean up a breeze by using parchment paper. This is also helpful to remove the entire layer from the dish and then cut.
How to cut the bars?
First, allow the bars to completely set before cutting. They need to cool for about an hour for the best results cutting. This will ensure the bars are easy to cut.
I recommend cutting the cheesecake with a plastic knife for the best clean cuts when serving. Make sure to wipe the knife clean after each cut. This will ensure the bars continue to look nice.
Variations:
- Fruit. You can add a layer of fruit on top of the cream cheese layer to modify the flavor. Some ideas include strawberries and apples.
- Cut the recipe in half. You can easily make a smaller portion. Use only half the ingredients and a smaller baking dish. I would use an 8×8 pan.
How to store?
Place leftovers in the fridge covered up to 3 days. They will stay fresh as long as you use an airtight container.
Make sure the cheesecake bars are completely covered before refrigerating. I would also suggest putting wax paper in between the bars. This will prevent them from sticking to each other.
Can you freeze?
Yes, these bars are easy to freeze. Place inside a freezer container or bag cut into bars.
Use parchment paper in between the layers. When ready to eat, thaw on the counter.
They can be frozen up to 2 to 3 months.
Everyone will enjoy this decadent recipe.
It is always a crowd pleaser. We absolutely love desserts that include crescent rolls.
The crust is so flaky and perfect with the delicious cream cheese mixture. The cinnamon and sugar mixture brings it all together.
Print this Churro Cheesecake recipe below:
Churro Cheesecake
Ingredients
- 2 cans Refrigerated Crescent Rolls
- 2 packages Cream Cheese 8 oz each, softened at room temperature
- 1 cup Sugar divided
- 1 large Egg
- 1 tsp Vanilla Extract
- 2 Tbsp Ground Cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- Mix ½ cup of sugar with the ground cinnamon in a small bowl and set aside.
- In a large mix bowl beat together the cream cheese, remaining sugar, egg and vanilla extract with a hand held mixer or stand up mixer.
- Then spray a 9X13 pan with a non-stick cooking spray. Then sprinkle half of the cinnamon sugar mixture in the bottom of the pan.
- Roll out one roll of the crescent rolls into a large 9X13 sheet, press the seams together and lay the dough on top of the cinnamon sugar mixture in the bottom of the 9X13 pan.
- Then spread the cream cheese mixture evenly on top of the dough in the 9X13 pan.
- Unroll the 2nd can of crescent rolls in a large 9X13 pan, press the seams together and lay this dough on top of the cream cheese layer in the pan.
- Sprinkle the remaining cinnamon sugar mixture on top of the dough.
- Bake for 30-35 minutes or until the cheesecake is golden brown.
- Let the cheesecake rest at room temperature for 30 minutes. Then you can easily serve the cheesecake warm or chill it and serve it cold as well.
Recipe Notes
Nutrition Facts
More Cheesecake Bar Recipes:
- Snickerdoodle cheesecake bars
- Caramel Cheesecake Bars
- Oreo Cheesecake Bars Recipe
- Cheesecake Chimichangas Recipe
