Description
A quick and easy churro cheesecake made with crescent roll dough, rich cream cheese filling, and cinnamon sugar topping. Great for feeding a crowd or prepping ahead.
Ingredients
2 (8-oz) packages refrigerated crescent roll dough or sheets
16 oz full-fat cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter, melted and cooled
½ cup granulated sugar
1 tablespoon ground cinnamon
Instructions
1. Preheat oven to 350°F. Grease a 9×13 pan and sprinkle 1–2 tablespoons of the cinnamon sugar mixture on the bottom.
2. Unroll the first tube of dough, pinch seams together, and press into the bottom of the pan.
3. In a bowl, beat cream cheese, ¾ cup sugar, egg, and vanilla until smooth. Spread over dough.
4. Unroll the second dough sheet, pinch seams, and place on top of cream cheese layer.
5. Pour melted butter over top dough and spread evenly.
6. Sprinkle remaining cinnamon sugar over buttered dough.
7. Bake for 26–30 minutes until golden and puffed. Cool on a wire rack.
8. Refrigerate at least 2 hours before slicing and serving.
Notes
Use full-fat cream cheese for best results.
Chilling before slicing helps achieve clean bars.
Great served with dulce de leche, chocolate sauce, or fresh fruit.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 284
- Sugar: 20g
- Sodium: 315mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg