Churro Cheesecake: Indulge in This Easy Fusion Dessert

Churro Cheesecake combines the beloved flavors of churros with creamy cheesecake for a delightful dessert experience.

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Prep Time 30

Cook Time 28

Cooling Time 20

Total Time 1 18

Servings: 8 slices

Course: Desserts

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 tube crescent roll dough Provides a crispy, flaky base
1/2 cup granulated sugar Adds sweetness
1/4 cup brown sugar Offers deeper sweetness
1 tablespoon cinnamon Infuses the base with warm flavors

For the Cheesecake Filling

8 ounces cream cheese Softened at room temperature
1 large egg Acts as a binder
1 teaspoon vanilla extract Enhances flavor

For the Topping

1/4 cup cinnamon-sugar mixture Mix equal parts sugar and cinnamon

Equipment

9x13-inch baking dish
Mixing Bowl
Spatula
electric mixer
small bowl

Method

Step‑by‑Step Instructions for Churro Cheesecake

Combine 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon and set aside.
Unroll one tube of crescent roll dough onto a greased 9x13 inch baking dish and press seams together.
In a large mixing bowl, beat cream cheese, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
Pour cheesecake filling over the base layer and spread evenly.
Layer the second tube of crescent roll dough on top, sealing the edges by pinching the seams.
Preheat oven to 350°F (175°C) and bake for 25-28 minutes until golden brown.
Cool at room temperature for 15-20 minutes, then refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 34gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

This Churro Cheesecake is best served chilled and can be stored in the fridge for up to 4 days or frozen for up to 3 months.

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