Churro Cheesecake
Decadent layers of cinnamon mixture make this Cream Cheese Churro Cheesecake recipe delicious. The flaky crescent rolls and yummy topping create an irresistible dessert.
Servings: 8
Calories: 507kcal
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 1/2 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.
Notes
Make sure that the cream cheese is softened at room temperature to make sure your cheesecake layer is creamy and smooth.
I recommend cutting the cheesecake with a plastic knife for the best clean cuts when serving.
Nutrition
Calories: 507kcal | Carbohydrates: 52g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 630mg | Potassium: 92mg | Fiber: 1g | Sugar: 33g | Vitamin A: 797IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
