This Churro Cheesecake recipe is delicious and creamy. It is made with crescent rolls and cream cheese mixture that’s so tasty and rich in flavor! You will be amazed at how easy this dessert is prepared.
Tips on How to Make Churro Cheesecake:
- For an extra delicious and pretty flair, you can top it with berries that are in season.
- Mix the cream cheese and mix just enough to get a fluffy and smooth texture. Over-beating it will make it flop and won’t give you enough yield.
- If you love thick cheesecakes, you can add another layer using the same steps. Just make sure not to make it too thick since it would take a longer time to bake. Also, when adding another layer of the cheesecake, extend the baking time.
- To check if the Churro cheesecake is ready to take out from the oven, insert a toothpick and when it comes out clean, then it is ready to be taken out.
How to Make Churro Cheesecake:
These are the ingredients that you will need:
- Crescent dinner rolls
- cream cheese
- vanilla extract
- egg
- sugar
Topping
- sugar
- ground cinnamon
Preheat oven to 350F and prepare 9×13 inch pan.
In a large bowl add the softened cream cheese. I like to mix this first before I add anything else because I’ve noticed there’s no lumps in the batter:
Next add the vanilla extract, egg, sugar, and mix until it’s well combined:
The cream cheese mixture will have this consistency. Once everything is mixed, set this bowl aside:
In a 9×13 inch pan, take 1 can of the crescent and place it on the bottom of the pan, this will be the crust and make sure there’s no cracks:
Next add the cream cheese batter and spread it evenly on the pan:
Make sure to evenly spread the cream cheese mixture:
To add the top crust layer, I found spreading the crescent on parchment paper first, and then slowly transferring to the cream cheese mixture made it easier and had a cleaner look.
For the topping, I just mixed sugar and cinnamon:
Before putting it in the oven, sprinkle with cinnamon and sugar mixture:
Bake for 30-35 minutes and then remove from the oven and cool completely. Serve chilled.
It looks like this dessert is complicated and hard to make but no, it’s so easy and it is so delicious!
Frequently Asked Questions for the Churro Cheesecake Recipe:
Q: Can I do this a few days ahead?
A: Yes, sure you can. Just make sure to cover it tightly so it won’t be ruined by any liquid.
Q: How many servings would this recipe have?
A: You can have 10 to 12 regular slices of Churro cheesecake.
Q: Will the cheesecake melt in room temperature?
A: No. Since this churro cheesecake is baked already, it won’t melt when placed in room temperature. But when serving, it tastes best when it is chilled.
Q: Can this cake be made days before serving and frozen?
A: Yes, you can do that. Just make sure to thaw it properly before serving it.
Delicious Smoothie and Ice Cream Desserts to go with Churro Cheesecake:
- Pineapple Mango Smoothie
- Cookie Butter Ice Cream
- Mocha Ice Cream | 5 Ingredients Only
- Strawberry Banana Smoothie
Churro Cheesecake
Ingredients
- 2 Cans 8oz each Crescent dinner rolls
- 2 8oz each cream cheese, softened
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup sugar
Topping
- ½ cup sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350F and prepare 9x13 inch pan.
- In a large bowl add the softened cream cheese. I liked to mix this first before I add anything else because I’ve noticed there’s no lumps in the batter. Next add the vanilla extract, egg, sugar, and mix until it’s well combined.
- Once everything is mixed, set this bowl aside and in a 9x13 inch pan, take 1 can of the crescent and place it on the bottom of the pan, this will be the crust and make sure there’s no cracks.
- Next add the cream cheese batter and spread it evenly on the pan. To add the top crust layer, I found spreading the crescent on parchment paper first, and then slowly transferring to the cream cheese mixture made it easier and had a cleaner look.
- Bake for 30-35 minutes and then remove from the oven and cool completely. Serve chilled
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I think you forgot the cinnamon sugar in your recipe.
Good day, Alma! The cinnamon and sugar are in the list of ingredients under the topping. I updated the recipe card to make it clear. Thanks for the heads up!