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Churro Cheesecake!

Flaky pastry crust with a cream cheesecake filling that is covered in a cinnamon/sugar blend. The perfect easy treat!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert, Snack
Keyword: cheesecake, cherry desserts, churro cheesecake, churros, easy desserts, pastry, sweets, treats, valetines day
Servings: 18 servings

Ingredients

  • 2 cans Crescent rolls
  • 2 8 oz packages cream cheese Room Temperature
  • 1 cup sugar
  • 1 egg
  • 1 1/2 tsp. Vanilla extract
  • 2 tbsp. cinnamon
  • Jam, chocolate, or caramel dipping sauce optional (Jam dip recipe in post above)
  • parchment paper

Instructions

  • Preheat the oven to 375°
  • In a small bowl mix together 2 tbsp. of cinnamon and 1/2 cup of sugar then set aside.
  • Spray a 9x13 baking dish with non-stick cooking spray.
  • Coat the bottom of the dish with half of the sugar/cinnamon combo.
  • Now lets make the cream cheese filling.
    In a standing mixer or hand held, add to the bowl both of the cream cheese packs.
    Next is the egg, vanilla extract, and sugar.
    Mix until creamy.
    Set aside.
  • Unroll one of the crescent roll packs. I like to place it on a piece of parchment paper as it makes it easier.
    Pinch all the seams together, making one sheet of pastry.
  • Now flip the sheet (pastry side down) into the baking dish.
    Peel the paper off and push the pastry down into the dish. We want it to fit in the bottom but its ok if some of the sides are up in the corners. Do the best you can to make a flat layer.
  • Now pour the cream cheese mix on top and spread evenly.
  • Repeat the pinching of the crescent roll with the second sheet and then put it on top of the cream cheese mixture.
  • Sprinkle the remaining cinnamon/sugar combo and bake for 35 minutes in the oven.
  • Let the cheesecake cool for 30 minutes before cutting.
  • Dip in jam, chocolate, or caramel if desired.
  • ENJOY!