Easy Churro Cheesecake: A Sweet Fusion Treat to Love

Experience the delightful fusion of churros and cheesecake with this Easy Churro Cheesecake recipe, a must-try dessert for any occasion.

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Prep Time 30

Cook Time 40

Chilling Time 4

Total Time 5 10

Servings: 16 slices

Course: Dessert

Cuisine: Fusion

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 roll Refrigerated Crescent Roll Dough Can substitute with puff pastry

For the Filling

16 oz Cream Cheese Ensure it's softened
3/4 cup Granulated Sugar Can swap with brown sugar
3 large Eggs Use at room temperature
1 tbsp Vanilla Extract Opt for pure vanilla

For the Topping

1 tbsp Cinnamon Fresh-ground preferred
1/4 cup Granulated Sugar Can use brown sugar for a twist

Equipment

Mixing bowl
baking sheet
Spatula

Method

Step-by-Step Instructions

Prepare the Cinnamon-Sugar Mixture by combining granulated sugar with freshly ground cinnamon. Let it sit for about 10 minutes.
Preheat your oven to 350°F (175°C). Unroll the crescent roll dough onto a lightly greased baking sheet and press the seams together.
Bake the base for 10 minutes, or until golden and puffy.
Beat together softened cream cheese and granulated sugar until smooth. Add eggs one at a time and then vanilla extract.
Spread the cheesecake filling over the baked base. Fold the dough edges over and sprinkle the cinnamon-sugar mixture on top.
Bake in the oven for 25-30 minutes or until the filling is set and the top is golden brown.
Allow the cheesecake to cool for 30 minutes. Refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 12gCholesterol: 80mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Refrigerate leftovers in an airtight container for up to 4 days. This cheesecake can also be frozen for up to 3 months.

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