Churro Cheesecake

introduction

This churro cheesecake mixes warm cinnamon sugar with soft cheesecake. You bake a crescent roll crust and a smooth cream cheese top. Kids and friends will like it. Try a small change from a link to apple crisp mini cheesecakes for more mini ideas.

why make this recipe

You make this for taste and fun. The crust gives a light, baked shell. The cream cheese filling stays soft and rich. The cinnamon sugar on top makes each bite like a warm churro. If you like apple treats, see this caramel apple cheesecake for a close style.

how to make Churro Cheesecake

You make the crust from crescent roll dough. You press the dough into a pan and bake a bit. You beat cream cheese with sugar, egg, and vanilla. You pour the mix on the crust and bake until set. After bake, you brush melted butter and sprinkle cinnamon sugar. Let it cool, then chill. For a twist on season sweets, look at caramel apple cheesecake bars ideas.

Ingredients :

• 1 tablespoon ground cinnamon
• ½ cup granulated sugar
• Two 8-ounce packages refrigerated crescent roll dough or sheets
• 16 ounces full-fat cream cheese, softened
• ¾ cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• 3 tablespoons unsalted butter, melted and slightly cooled

Directions :

1. Preheat oven to 350°F (175°C).
2. Mix 1 tablespoon cinnamon with ½ cup sugar in a shallow bowl. Set aside.
3. Unroll the crescent dough. Press it into a 9×13 pan to form one layer and seal seams.
4. Bake the crust for 8 minutes. It should set but not brown much.
5. Beat the cream cheese with ¾ cup sugar until smooth.
6. Add the egg and vanilla. Beat until smooth and even.
7. Pour the cream cheese mix over the warm crust. Smooth the top.
8. Bake 22 to 28 minutes until the center is just set.
9. Let the pan cool on a rack for 30 minutes.
10. Brush the top with the melted butter.
11. Sprinkle the cinnamon sugar mix over the top while the butter is wet.
12. Chill the cheesecake for at least 4 hours or overnight so it sets well.
13. Cut into squares and serve.

how to serve Churro Cheesecake

Cut this into squares. Serve cold or room temp. Add a dust of extra cinnamon if you like. Serve with coffee or milk. For another cookie and cheesecake mix idea see salted caramel cheesecake cookies.

how to store Churro Cheesecake

Cover the pan with foil or place slices in an airtight box. Keep in the fridge for up to 5 days. You can freeze slices on a tray, then wrap each slice and keep in the freezer up to 2 months. Thaw in the fridge before you eat.

tips to make Churro Cheesecake

• Use room temp cream cheese for no lumps.
• Do not overmix after the egg so the top stays smooth.
• Chill well so the slices cut clean.
• Warm the butter just enough to brush.
• For spice change, mix a little nutmeg. See a ginger twist at gingerbread cheesecake cookies.

variation (if any)

• Mini cups: Press dough into mini muffin tins and bake less time.
• Chocolate: Add a thin layer of chocolate chips on the crust before you pour the cheese mix.
• Fruit: Top with warm apple or berry mix after chill.

FAQs

Q: Can I use low‑fat cream cheese?
A: Yes, but the cake will taste less rich.

Q: Do I need to blind bake the crust?
A: No. Bake the crust a short time so it sets before the filling.

Q: How do I know when it is done?
A: The edges will look set and the center will not jiggle much.

Q: Can I make this ahead?
A: Yes. Make it the day before and keep it in the fridge.

Conclusion

For a tested step-by-step guide and more photos, see Churro Cheesecake (So Easy!) – Celebrating Sweets.