Description
This Crescent Roll Churro Cheesecake combines the flaky, buttery texture of crescent roll dough with a creamy cheesecake filling, all topped with a cinnamon-sugar churro coating. A quick and easy dessert perfect for satisfying your sweet tooth with a delightful mix of flavors and textures.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
Crescent Roll Dough
- 1 can (8 oz) refrigerated crescent roll dough (usually 8 rolls)
Churro Coating
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or an 8×8-inch square pan with cooking spray or butter to prevent sticking.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy. Add the egg and continue mixing until fully incorporated and the mixture is uniform. Set aside.
- Prepare the Crescent Roll Dough: Unroll the crescent roll dough and separate it into triangles. Press the perforations to seal them together, forming a sheet of dough large enough to cover the bottom of the pan. Arrange and press this dough sheet into the prepared baking pan, making sure it covers the entire bottom with edges sealed.
- Add the Cheesecake Filling: Spoon the prepared cheesecake filling evenly over the dough in the pan, spreading it carefully while leaving a small border around the edges to allow for sealing.
- Top with More Crescent Roll Dough: Unroll the remaining crescent roll dough and place the triangles over the cheesecake filling. Pinch the edges together along the border to seal the top and bottom layers of dough.
- Make the Churro Coating: In a small bowl, mix together the sugar and cinnamon. Brush the melted butter evenly over the top layer of dough, then sprinkle the cinnamon-sugar mixture generously on top to create the churro effect.
- Bake the Cheesecake: Place the baking pan in the preheated oven and bake for 25-30 minutes. Bake until the crescent roll dough is golden brown and the cheesecake filling is set. If the edges brown too quickly, cover them loosely with foil to prevent burning.
- Cool and Serve: Remove the cheesecake from the oven and let it cool for about 10 minutes. Slice into squares or rectangles. Serve warm or at room temperature for a delightful dessert experience.
Notes
- You can substitute the cinnamon-sugar coating with other flavored sugars or toppings if desired.
- For best results, make sure the cream cheese is fully softened before mixing to avoid lumps.
- If you prefer a thicker cheesecake layer, consider doubling the cheesecake filling ingredients.
- The crescent roll dough can be replaced with puff pastry for a different texture.
- Serve with a drizzle of chocolate or caramel sauce for added indulgence.
