Churro Cheesecake is the ultimate fusion dessert. It’s everything you love about crispy, cinnamon-sugar churros layered with smooth, creamy cheesecake. The result? Sweet, rich, and irresistible.
When I was twelve, my sister Jennifer made something close to this for the first time. It wasn’t perfect, but we all sat around the table, fingers sticky with cinnamon sugar, laughing. That’s what I think of every time I bake this now, not just the flavor, but the feeling.
Why You’ll Love This Recipe
This looks impressive (and it is), but it’s incredibly easy to make:
- Prep Time: 20 minutes
- Bake Time: 30 minutes
- Chill Time: A few hours in the fridge
It serves 16, making it perfect for parties or weekend treats. And yes, leftovers taste even better.
What You’ll Need
You don’t need fancy tools, just the basics:
- A 9×13-inch baking pan
- An electric mixer (hand or stand works fine)
- Measuring cups and spoons
- A rubber spatula
- A cooling rack
The beauty of this recipe? You can make it ahead. It actually tastes better after resting in the fridge overnight. Simple and smart, just how we like it.
The Secret Ingredients
Here’s where the magic happens: refrigerated crescent roll dough. No need for handmade churro dough, this shortcut gives you that golden, flaky base with none of the mess.
And of course, cream cheese, make sure it’s soft before mixing. I usually let mine sit on the counter for two hours. That extra softness ensures the filling blends smooth and velvety, not lumpy or grainy.
You don’t need much else, just cinnamon, sugar, and love. But believe me, Churro Cheesecake doesn’t ask for much to deliver everything.
How to Make It
This recipe comes together in a few simple steps. Nothing complicated, just familiar motions and sweet smells.
Step 1: Cinnamon-Sugar Magic
Mix your cinnamon and sugar first. Letting it sit for a few minutes helps the flavors deepen. The scent alone? Like walking into your favorite bakery on a chilly morning.
Step 2: Craft the Base Layer
Unroll the crescent dough and gently press the seams together. I like to use the heel of my hand for a smooth finish, it becomes the base that holds everything. Think of it as the quiet foundation of this little celebration.
Step 3: Mix the Filling
Beat your cream cheese until just smooth, no more, no less. Overmixing adds air, which can cause cracks. The texture you want is thick, soft, and slightly glossy. Like spreading a memory across the dough.
Easy Customizations
Want to make it your own? You’ve got options:
- Gluten-Free Swap: Use gluten-free crescent roll dough, the texture stays crisp, and the flavor holds up beautifully.
- Dress It Up: Drizzle with dulce de leche, chocolate sauce, or even a light caramel. It turns a cozy dessert into a showpiece.
- Add a Little Spice: A pinch of cayenne in the cinnamon sugar gives it a warm, subtle kick.
This is the kind of recipe that welcomes small changes, the kind you make without measuring, just because your heart says so.
Serving & Storing Tips
Serve Churro Cheesecake chilled, but not cold. About 15 minutes out of the fridge is just right, the texture softens, and the flavors bloom.
To store:
- Keep in an airtight container for up to 4 days.
- Wrap individual bars tightly and freeze for up to 3 months. Thaw in the fridge overnight.
For a final touch, dust with a little extra cinnamon sugar right before serving. I like to add a few fresh strawberries too, their tartness balances the sweetness in a way that feels just right.
Final Thought
This isn’t just dessert, it’s a sweet memory in every bite. A meeting point between comfort and celebration. Churro Cheesecake brings together two classics in a way that feels new, yet deeply familiar.
Whether it’s a potluck, a birthday, or just a quiet Wednesday, this little tray of cinnamon and cream never disappoints. It’s simple, it’s joyful, and most of all, it feels like home.
Print
Churro Cheesecake
- Total Time: 50 minutes + chill time
- Yield: 16 servings 1x
Description
Churro Cheesecake is the ultimate fusion dessert. Everything you love about crispy, cinnamon-sugar churros layered with smooth, creamy cheesecake—sweet, rich, and irresistible.
Ingredients
- 2 cans refrigerated crescent roll dough
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- In a small bowl, mix 1/2 cup sugar with the cinnamon. Set aside.
- Unroll one can of crescent dough and press it into the bottom of the prepared pan, sealing seams.
- In a medium bowl, beat cream cheese with 1/2 cup sugar and vanilla until smooth and creamy.
- Spread the cream cheese mixture evenly over the dough layer.
- Unroll the second can of crescent dough and lay it over the filling, pressing seams together gently.
- Pour melted butter evenly over the top layer and sprinkle generously with cinnamon sugar mixture.
- Bake for 30 minutes, until top is golden and crispy.
- Cool completely, then refrigerate for a few hours or overnight for best results.
- Cut into bars and serve slightly chilled, optionally topped with extra cinnamon sugar or strawberries.
Notes
For a spicy twist, add a pinch of cayenne to the cinnamon sugar. To make it gluten-free, use gluten-free crescent roll dough. Pairs wonderfully with caramel drizzle or chocolate sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 18g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: churro cheesecake, dessert, cinnamon, cream cheese, easy party recipe