Go Back
Homemade Churro Cheesecake recipe photo

Churro Cheesecake

This Churro Cheesecake is SO EASY! Crispy cinnamon-sugar crescent roll crust meets creamy, dreamy cheesecake in an irresistible dessert twist.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Servings 8 servings

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Spatula
  • Sifter or fine mesh strainer (optional)

Ingredients
  

  • 2 cans refrigerated crescent rolls (28 oz each)
  • 2 packages cream cheese softened, 8 oz each
  • 1 large egg
  • 1 3/4 cups sugar divided
  • 2 tablespoons ground cinnamon
  • 1 teaspoon maple syrup
  • 1/2 teaspoon ground nutmeg

Instructions
 

  • Preheat your oven to 350°F (175°C). Spray your 9x13 inch baking dish lightly with non-stick spray. Unroll one can of crescent rolls and press the dough evenly into the bottom of the baking dish, sealing any perforations.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add 3/4 cup of sugar, the large egg, maple syrup, and ground nutmeg. Mix well until fully combined and creamy.
  • Pour the cream cheese mixture over the crescent roll crust in the baking dish. Spread it out evenly using a spatula, covering the entire surface.
  • Unroll the second can of crescent rolls and place them gently over the cream cheese filling. The dough will bake into a golden, flaky top crust that perfectly encases the cheesecake layer.
  • In a small bowl, combine the remaining 1 cup of sugar with 2 tablespoons of ground cinnamon. Mix well. Sprinkle this cinnamon sugar mixture generously over the top crescent roll layer.
  • Bake the assembled dish in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is set. The cinnamon sugar topping will caramelize slightly, adding that signature churro crunch.
  • Allow the Churro Cheesecake to cool completely at room temperature before slicing. For best results, refrigerate for 1-2 hours to let the filling firm up. Slice into squares and enjoy.

Notes

  • You can assemble the cheesecake a day ahead and bake it fresh for best texture.
  • Store leftovers in an airtight container in the fridge for up to 4 days and reheat gently in the oven.
  • For a seasonal twist, add pumpkin pie spice, orange zest, or fresh berries as desired.
Keyword Cheesecake, Churro, Cinnamon, Easy, Quick