Easy Churro Cheese Cake Recipe

Okay, picture this: crispy cinnamon-sugar churros and creamy cheesecake had a baby… and it’s the most delicious thing you’ll ever shove in your face. This churro cheesecake is basically dessert cheating—it looks fancy, tastes like heaven, but is so easy you’ll feel guilty taking the credit. Ready to wreck your diet in the best way possible?

Why This Recipe is Awesome

Because who has time to fry actual churros AND make cheesecake? Not us. This mashup gives you that warm, cinnamon-sugary churro vibe wrapped around silky cheesecake with zero deep-frying drama. It’s basically idiot-proof (I tested this theory multiple times), feeds a crowd, and makes your kitchen smell like a theme park. Win-win-win.

Ingredients You’ll Need

For the churro crust & topping:

• 2 packs crescent roll dough (the seamless sheets if you’re fancy, regular if you’re normal)
• 1 cup sugar (yes, we’re doing this)
• 2 tbsp ground cinnamon (don’t skimp, coward)
• ½ cup butter, melted (the real stuff, please)

For the cheesecake filling:

• 2 blocks (8 oz each) cream cheese, softened (room temp = life hack)
• 1 cup sugar (told you we weren’t messing around)
• 1 egg (just one, calm down)
• 2 tsp vanilla extract (or bourbon vanilla if you’re extra)
• Pinch of salt (because balance, duh)

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Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Seriously, do this first or you’ll be standing around like a lost puppy.
2. Mix the 1 cup sugar + 2 tbsp cinnamon in a bowl. This is your churro magic dust. Try not to eat it with a spoon… yet.
3. Grease a 9×13 baking dish. Unroll one crescent dough sheet and press it into the bottom. If using regular crescents, just pinch the seams like you mean it.
4. Beat the cream cheese until smooth. Add the 1 cup sugar, egg, vanilla, and salt. Beat until it’s velvety and you want to bathe in it.
5. Spread the cheesecake mixture evenly over the dough. Don’t lick the spatula… okay fine, lick it. I’m not your mom.
6. Unroll the second dough sheet on top. If it tears, just patchwork it. Nobody’s judging (except maybe your mother-in-law).
7. Pour the melted butter all over the top like you’re anointing dessert royalty.
8. Sprinkle EVERY LAST BIT of that cinnamon sugar on top. Use it all. I’m watching you.
9. Bake 30-35 minutes until golden and puffy. The center might jiggle a tiny bit—it’ll set as it cools. Patience, grasshopper.
10. Let it cool at least 30 minutes (an hour is better) before cutting. Or burn your mouth like an animal—your choice.

Common Mistakes to Avoid

• Using cold cream cheese. You’ll get lumps and cry. Room temp is non-negotiable.
• Skimping on the cinnamon sugar topping. This isn’t a health blog, Karen.
• Cutting it too soon. Warm is good, molten lava center is bad.
• Thinking reduced-fat cream cheese works the same. It doesn’t. Don’t insult the dessert gods.

Alternatives & Substitutions

• Crescent dough acting up? Use puff pastry or even pie crust in a pinch.
• Want it extra? Add a drizzle of dulce de leche or cajeta before serving. I won’t stop you.
• Gluten-free crew? GF crescent dough exists now (taste test first, some are… questionable).
• No vanilla extract? Almond extract works and makes it taste slightly different in the best way.

FAQs

Can I make this ahead of time?

Yes! It actually tastes better the next day once the flavors get cozy. Just cover and fridge it up to 3 days.

Help, my topping isn’t crunchy!

You probably didn’t use enough butter/sugar. Next time go harder. There’s no such thing as too much here.

Can I halve the recipe?

Sure, use an 8×8 pan and check at 25 minutes. But why would you want less of this perfection?

Is it supposed to crack on top?

Totally normal! The cracks just hold extra cinnamon sugar. You’re welcome.

Can I add chocolate?

Stop. Of course you can. Drizzle melted chocolate or mix chips into the filling. Why are we even friends if you have to ask?

Will this freeze?

Yep! Cut into squares, wrap well, and freeze up to 2 months. Microwave 20-30 seconds to revive.

Final Thoughts

There you go—you just made churro cheesecake that’ll have people begging for the recipe (you can tell them it’s a family secret, I don’t mind). Now go forth, slice yourself the unfairly big corner piece, and eat it straight from the pan like the champion you are. Your taste buds called—they said thank you.