Description
A creamy cheesecake melded with the beloved flavors of churros, topped with a cinnamon-sugar crust.
Ingredients
Scale
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- 2 packages (8 ounces each) 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).
- In a small bowl, combine ½ cup of granulated sugar and 1 tablespoon of ground cinnamon.
- Unroll one package of crescent roll dough into a greased 9×13-inch baking dish and press seams together.
- In a medium bowl, beat cream cheese until smooth; add ¾ cup granulated sugar, egg, and vanilla extract, mixing until silky.
- Pour and spread the cream cheese mixture over the dough.
- Unroll the second package of dough over the cream cheese filling and pinch seams to seal.
- Brush melted butter over the top of the dough.
- Generously sprinkle cinnamon sugar mixture over the buttered dough.
- Bake for 30-35 minutes until golden brown and filling is set.
- Cool at room temperature for about an hour, then refrigerate for at least another hour.
- Slice into squares and serve.
Notes
Make-ahead options and ingredient swaps available. Store leftovers in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg