Description
This churro cheesecake mixes warm cinnamon sugar with soft cheesecake in a delightful crescent roll crust.
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
Instructions
- Preheat oven to 350°F (175°C).
- Mix 1 tablespoon cinnamon with ½ cup sugar in a shallow bowl. Set aside.
- Unroll the crescent dough. Press it into a 9×13 pan to form one layer and seal seams.
- Bake the crust for 8 minutes. It should set but not brown much.
- Beat the cream cheese with ¾ cup sugar until smooth.
- Add the egg and vanilla. Beat until smooth and even.
- Pour the cream cheese mix over the warm crust. Smooth the top.
- Bake for 22 to 28 minutes until the center is just set.
- Let the pan cool on a rack for 30 minutes.
- Brush the top with the melted butter.
- Sprinkle the cinnamon sugar mix over the top while the butter is wet.
- Chill the cheesecake for at least 4 hours or overnight so it sets well.
- Cut into squares and serve.
Notes
Use room temperature cream cheese to avoid lumps. Make sure to chill well for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American