Simple Churro Cheesecake for Parties
This Churro Cheesecake is a crowd-pleasing, cinnamon-sugar dream made with crescent roll dough and a creamy cheesecake filling. Easy, nostalgic, and perfect for sharing.
Equipment
- 9x13-inch baking dish
- Mixing Bowls
- Electric Mixer or Whisk
- Rubber Spatula
- Small bowl (for cinnamon sugar)
Ingredients
Crust & Filling
- 2 packages refrigerated crescent roll dough or sheets 8 oz each
- 16 oz full-fat cream cheese softened
- 3/4 cup granulated sugar for filling
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3 tbsp unsalted butter melted
Topping
- 1/2 cup granulated sugar for topping
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish. In a small bowl, mix 1/2 cup sugar with 1 tablespoon cinnamon. Sprinkle a bit into the bottom of the dish.
- Unroll one package of crescent dough and press seams together. Lay into the bottom of the pan to form an even crust.
- In a bowl, beat softened cream cheese, 3/4 cup sugar, egg, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture over the crust layer evenly with a spatula.
- Unroll second crescent dough, seal seams, and gently place over the filling to cover completely.
- Brush melted butter over the top layer. Sprinkle the remaining cinnamon sugar generously over the surface.
- Bake for 26–30 minutes, or until the top is golden brown and puffed. Let cool on a wire rack.
- Transfer to the fridge and chill until fully set. Slice into squares and serve cold or at room temperature.
Notes
Optional: Drizzle with caramel sauce or serve with vanilla ice cream for an extra indulgent twist.