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Churro Cheesecake

A delightful fusion of crisp churro layers and creamy cheesecake, perfect for celebrations or a cozy night in.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 packages Two 8-ounce packages refrigerated crescent roll dough or sheets Gives the cheesecake its signature crunch.
  • 1 tablespoon ground cinnamon For that warm spice flavor!
  • ½ cup granulated sugar Sweetness to balance the creaminess.
  • 3 tablespoons unsalted butter, melted and slightly cooled Adds richness and flavor to the crust.
For the cheesecake filling
  • 16 ounces full-fat cream cheese, softened Creates the creamy center.
  • ¾ cup granulated sugar For the luscious cheesecake filling.
  • 1 large egg To bind everything together.
  • 1½ teaspoons vanilla extract A classic flavor enhancer.

Method
 

Prep the Oven and Pan
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.
Prepare the Crust
  1. Unroll the crescent roll dough and lay it in the bottom of the pan, gently pressing it into an even layer.
  2. In a bowl, combine ½ cup granulated sugar and 1 tablespoon of cinnamon with 3 tablespoons of melted butter. Drizzle this over the dough.
  3. Bake the crust for 10-12 minutes or until golden brown.
Make the Cheesecake Filling
  1. In a mixing bowl, combine 16 ounces of cream cheese and ¾ cup of sugar. Beat until smooth and creamy—about 3-4 minutes.
  2. Mix in one large egg and 1½ teaspoons of vanilla extract until just combined.
Assemble and Bake
  1. Pour the filling over the baked crust and smooth the top.
  2. Bake for an additional 30-35 minutes or until the edges are set but the center jiggles slightly.
Cool and Serve
  1. Allow the cheesecake to cool at room temperature for about an hour before refrigerating for at least 4 hours (or preferably overnight).
  2. Dust with cinnamon-sugar before slicing.

Notes

Use fresh, full-fat cream cheese for best results. Let ingredients reach room temperature for smoother mixing. Cheesecake can be made a day ahead and stored in the fridge.