Description
Simple Churro Cheesecake is a crowd-pleasing dessert that combines the crispy cinnamon-sugar goodness of churros with the rich creaminess of cheesecake. Made with flaky crescent dough, a smooth cream cheese filling, and a generous cinnamon-sugar topping, this easy-to-prepare treat is perfect for parties, potlucks, and holiday gatherings. Serve it in squares for a fuss-free and irresistible dessert.
Ingredients
2 cans refrigerated crescent roll dough
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar, divided
1 teaspoon vanilla extract
½ cup unsalted butter, melted
1 tablespoon ground cinnamon
Instructions
1 Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2 In a small bowl, mix ½ cup of the sugar with the cinnamon. Set aside for topping.
3 Unroll one can of crescent dough and press it into the bottom of the prepared baking dish, sealing any seams to form an even layer.
4 In a large bowl, beat the softened cream cheese, remaining ½ cup sugar, and vanilla extract until smooth and creamy.
5 Spread the cream cheese mixture evenly over the dough in the baking dish.
6 Unroll the second can of dough and place it over the cream cheese layer, pressing gently to seal and create a flat top.
7 Pour the melted butter evenly over the top layer, then sprinkle with the cinnamon-sugar mixture.
8 Bake for 30 to 35 minutes or until the top is golden brown and slightly crisp. Remove from the oven and let cool to room temperature.
9 Chill in the refrigerator for at least 1 hour before slicing into squares for clean cuts and easy serving.
Notes
For added texture, consider adding a layer of chopped nuts between the cream cheese and top dough layer. This dessert can be made a day ahead and stored covered in the refrigerator until ready to serve. For a cleaner cut, use a sharp knife dipped in hot water. These cheesecake bars taste best cold but are also delicious at room temperature.