Description
Crescent Roll Churro Cheesecake is a decadent dessert that combines the irresistible flavors of churros and creamy cheesecake, all wrapped up in buttery, flaky crescent rolls. The crispy cinnamon-sugar crust pairs perfectly with the smooth cheesecake filling, making this a crowd-pleasing treat.
Ingredients
Scale
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For the Crescent Roll Dough:
- 1 can (8 oz) refrigerated crescent roll dough (usually 8 rolls)
For the Churro Coating:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or an 8×8-inch square pan with cooking spray or butter.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth. Add the egg and mix until fully incorporated. Set the cheesecake filling aside.
- Prepare the Crescent Roll Dough: Unroll the crescent roll dough and separate it into triangles. Press the perforations to seal them together, creating a sheet of dough to cover the bottom of the pan. Arrange the dough in the prepared baking pan, making sure to cover the entire bottom and press the edges together.
- Add the Cheesecake Filling: Spoon the cheesecake filling onto the crescent roll dough and spread it evenly, leaving a small border around the edges.
- Top with More Crescent Roll Dough: Unroll the remaining crescent roll dough and place the triangles over the cheesecake filling, pinching the edges together to seal.
- Make the Churro Coating: In a small bowl, combine the sugar and cinnamon for the churro coating. Brush the melted butter over the top of the dough, then sprinkle the cinnamon-sugar mixture evenly over the surface.
- Bake the Cheesecake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the crescent dough is golden brown and the cheesecake filling is set. You may need to cover the edges with foil if they brown too quickly.
- Cool and Serve: Let the crescent roll churro cheesecake cool for about 10 minutes. Slice into squares or rectangles and serve warm or at room temperature.
Notes
- For an extra indulgent treat, drizzle the cheesecake with chocolate sauce or caramel sauce before serving.
- You can substitute the crescent dough for puff pastry for a flakier crust if preferred.
- This dessert can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Mexican (Churro-inspired)
Nutrition
- Serving Size: 1 square (based on 8 servings)
- Calories: 230
- Sugar: 16g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg