There’s something magical about combining two beloved treats into one irresistible dessert. Churro Cheesecake brings together the cinnamon-sugar goodness of classic churros with the rich, creamy texture of cheesecake. My family goes wild every time I make this, especially during celebrations.
What makes this recipe special is how surprisingly simple it is. Using crescent roll dough as a shortcut means you get that buttery, flaky churro-like texture without the hassle of traditional frying. The cream cheese filling melts in your mouth, and that cinnamon-sugar topping? Pure heaven. I’ve been making this for years, and it never fails to impress.
Why This Mexican Dessert Works
This Churro Cheesecake gives you all the flavors of a traditional churro without standing over a hot pot of oil. The crescent rolls bake up golden and crispy, creating the perfect canvas for the sweet cheesecake filling. It’s a fun baking recipe that delivers restaurant-quality results at home.
The texture contrast is what really gets people talking. You have the buttery crunch on top, that smooth and velvety cream cheese layer in the middle, and another soft base holding everything together. Every bite hits differently.
Essential Equipment for Baked Dessert Recipes
You won’t need anything fancy for this easy baking recipe. A 9×13-inch baking pan works perfectly for creating those picture-perfect bars. I use an electric mixer to get the cream cheese filling silky smooth, though a hand mixer does the job too.
Grab your measuring cups, a rubber spatula for spreading, and a cooling rack. That’s really it. The simplicity is what makes this one of my favorite cheesecake desserts to whip up on short notice.
Ingredients for Sweet Snacks Recipes
Cinnamon Sugar Coating
- 1 tablespoon ground cinnamon
- 1/2 cup granulated sugar
Crescent Roll Cheesecake Layers
- Two 8-ounce packages refrigerated crescent roll dough
- 16 ounces full-fat cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and cooled slightly
Make sure your cream cheese is really soft before you start. I leave mine out for about two hours. This makes all the difference in getting that perfectly smooth filling without any lumps.
How to Make Churro Cheesecake
Start by mixing your cinnamon and sugar together in a small bowl. The aroma alone will have everyone wandering into the kitchen. Set this aside while you prep your pan.
Preheat your oven to 350 degrees F and grease that 9×13-inch pan well. Sprinkle a couple tablespoons of your cinnamon sugar on the bottom. This creates a sweet base layer that adds extra flavor.
Open one tube of crescent roll dough and carefully unroll it. Press all those seams together until you have one smooth sheet. I use the heel of my hand instead of my fingers because it works better. Lay this in your prepared pan, making sure it covers the whole bottom.
Time for the filling. Beat your softened cream cheese with sugar, egg, and vanilla until everything comes together smooth. Don’t overmix here because that can add too much air and cause cracks later. Pour this creamy mixture over your base layer and spread it evenly with a spatula.
Unroll your second tube of crescent dough, seal those seams again, and gently place it over the cheesecake filling. Brush the melted butter all over the top layer. Then comes the best part: generously sprinkle the remaining cinnamon sugar over everything.
Bake for 26 to 30 minutes until the top is puffy and golden brown. Your kitchen will smell absolutely incredible. Let it cool on a wire rack, then refrigerate for at least three hours before cutting into bars.
Pro Tips for Perfect Mexican Dessert Recipes
- Room temperature ingredients mix better and create a smoother filling
- Press crescent roll seams firmly to prevent gaps during baking
- Don’t skip the chilling time as it helps the layers set properly
- Use a sharp knife dipped in hot water for clean cuts
- Let bars sit out for 15 minutes before serving for the best texture
Creative Variations
Want to switch things up? Try drizzling dulce de leche or chocolate sauce over the top before serving. The caramel flavor pairs beautifully with the cinnamon. You can also add a handful of mini chocolate chips to the cream cheese filling for an extra treat.
For a gluten-free version, swap in gluten-free crescent roll dough. The texture stays just as delicious. Sometimes I’ll add a pinch of nutmeg to the cinnamon sugar for deeper spice notes.
Troubleshooting Common Issues
If your top layer browns too quickly, tent it loosely with foil for the last 10 minutes of baking. Cracks in the cheesecake layer usually mean overmixing, so keep that beating time short. If the filling seems too thin, make sure you used full-fat cream cheese and not the whipped variety.
Sometimes the bottom layer can get soggy if you don’t bake it long enough. Make sure that top is truly golden and the edges are set before pulling it from the oven.
Ingredient Substitutions
Running low on certain ingredients? You can use puff pastry sheets instead of crescent rolls for an even flakier texture. Swap vanilla extract for almond extract if you want a different flavor profile. Light cream cheese works in a pinch, though the filling won’t be quite as rich.
If you don’t have unsalted butter, salted butter works fine. Just reduce any added salt in your recipe slightly. Coconut sugar can replace granulated sugar for a deeper, caramel-like sweetness.
Storage and Serving Suggestions
Keep leftover bars in an airtight container in the refrigerator for up to four days. They actually taste even better the next day once all the flavors have melded together. For longer storage, wrap individual bars in plastic wrap and freeze them for up to three months.
Serve these slightly chilled with fresh berries on the side. The tartness of strawberries or raspberries cuts through the richness perfectly. A dollop of whipped cream never hurts either. For parties, I like to dust extra cinnamon sugar on top right before serving for that fresh-baked look.
Frequently Asked Questions
Can I make Churro Cheesecake ahead of time?
Absolutely. This dessert actually benefits from sitting overnight in the fridge. The flavors develop more, and the texture sets up perfectly. Make it a day before your event for stress-free entertaining.
Why is my cheesecake layer runny?
This usually happens if the cream cheese wasn’t softened enough or if you didn’t bake it long enough. Make sure the edges are set and the center has a slight jiggle before removing from the oven. Chilling time also helps it firm up.
Can I use crescent roll sheets instead of tubes?
Yes, crescent roll sheets work great and save you the step of sealing perforations. They create an even smoother base and top layer. Just make sure they fit your pan size.
How do I get clean cuts when slicing?
Use a large, sharp knife and dip it in hot water between each cut. Wipe it clean with a towel before the next slice. This prevents the cream cheese from sticking and gives you those bakery-perfect bars.
Can I double this recipe?
You can, but I recommend making two separate batches in two pans rather than one huge pan. This ensures even baking and makes it easier to handle. Plus, you can always freeze one batch for later.
What’s the best way to soften cream cheese quickly?
If you forgot to set it out, cut the cream cheese into small cubes and let it sit for 15 minutes. You can also microwave it in 10-second bursts, but be careful not to melt it. Room temperature cream cheese should be soft enough to leave an indent when pressed.
Is this recipe suitable for potlucks?
Perfect for potlucks. These bars travel well, stay stable at room temperature for a couple hours, and feed a crowd. Cut them into smaller squares if you want to stretch the servings even further. They always disappear first at gatherings.
Churro Cheesecake
Ingredients
Equipment
Method
- In a small bowl, combine 1 tablespoon cinnamon with 1/2 cup sugar and mix well. Set aside.
- Preheat oven to 350 degrees F and position rack in the middle. Grease a 9×13-inch baking pan and sprinkle 1-2 tablespoons of the cinnamon sugar mixture evenly on the bottom.
- Open one tube of crescent roll dough and unroll carefully. Press seams together to form a single sheet and place in the prepared pan, covering the bottom completely.
- In a mixing bowl, beat the softened cream cheese, 3/4 cup sugar, egg, and vanilla extract until smooth and creamy, about 2 minutes. Do not overmix.
- Pour the cheesecake filling over the base layer and spread evenly with a spatula.
- Open the second tube of crescent dough, seal seams, and gently place over the cheesecake filling to form a top layer.
- Brush the melted butter evenly over the top layer using a spoon or pastry brush.
- Sprinkle the remaining cinnamon sugar mixture generously over the buttered top layer.
- Bake for 26-30 minutes until the crescent dough is puffed and golden brown. Remove from oven and cool on a wire rack.
- Once cooled to room temperature, refrigerate for at least 3 hours to allow layers to set properly. Slice into bars before serving.
Notes
- Ensure cream cheese is fully softened for a smooth filling without lumps
- Press crescent roll seams tightly to prevent gaps during baking
- For clean cuts, use a sharp knife dipped in hot water between slices
- Serve slightly chilled with fresh berries or a drizzle of caramel sauce
- Bars taste even better the next day after flavors have melded
