Churro Cheesecake
Churro Cheesecake layers buttery crescent dough with a creamy vanilla filling and cinnamon sugar crust for sliceable dessert bars that taste warm and bakery-style. It is a cozy make-ahead baked dessert for parties, holidays, potlucks, or family dessert trays because it chills well and cuts neatly.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Electric hand mixer
- Spatula
- Pastry brush
Ingredients
- 1 tablespoon ground cinnamon
- 1/2 cup granulated sugar for cinnamon sugar
- 2 8-ounce packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese softened
- 3/4 cup granulated sugar for filling
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons unsalted butter melted and slightly cooled
Instructions
- Heat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Stir the cinnamon and 1/2 cup granulated sugar together in a small bowl.
- Press one crescent dough sheet into the bottom of the prepared pan and seal any seams.
- Beat the softened cream cheese, 3/4 cup sugar, egg, and vanilla until smooth.
- Spread the filling over the bottom dough layer, then place the second dough sheet on top.
- Brush the top with melted butter and sprinkle the cinnamon sugar mixture evenly over it.
- Bake for 28 to 32 minutes, until golden on top and set in the center.
- Cool completely, chill for at least 2 hours, then slice into bars.
Notes
Storage: Keep cooled bars in an airtight container in the refrigerator for 4 to 5 days.
Reheating: Warm individual bars in a 300°F oven for 6 to 8 minutes, or serve chilled for the cleanest slices.
Freezing: Freeze cut bars in a single layer, wrap well, and store for up to 2 months.
Expert Tips: Use softened cream cheese and scrape the bowl well so the filling bakes smooth without lumps.
Variations: Add a light caramel drizzle, mini chocolate chips, cooked apples, or orange zest for a different dessert tray option.
Make Ahead: Bake the bars one day ahead and chill overnight before cutting for neat squares.