Churro Cheesecake

I have been trying to watch what I eat lately. Kind of a hard thing to do when you are a food blogger. But I am really trying. Not only that but I am getting back into my normal exercise routine. I made it a goal to run two miles a day. I got home from my morning run and it was time to bake these babies. I knew that my boys would love them. These were so easy to make, within 10 minutes they were already baking in my oven and the cinnamon aroma filled my house. But I was determined to stay strong and resist.

I could tell that they turned amazing and I anxiously awaited for my little boy to return home from school. I could tell by his face that they were the bomb and the groaning out of pure delight didn’t help in any way. He said mom, try just one little bite! So I gave in. And two squares later these babies changed my life! I was in churro cheesecake heaven. I love cheesecake anyway, but these were amazing!  They tasted like I was biting into a churro and then stuffed with cheesecake made them that much better!   These were worth every mile I ran that day!
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4.9 from 9 reviews

Churro Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

 

A delicious and easy churro bar stuffed with cream cheese! Rating: 5 stars
Ingredients
  • 2 cans (oz. each) Pillsbury Crescent Dinner Rolls (I used the butter flake kind)
  • 2 pkg. (8 oz. each) Cream Cheese, softened
  • 1 tsp vanilla
  • 1 egg, slightly beaten
  • 1 cup sugar, divided
  • 2 Tbsp ground cinnamon

Instructions
  1. Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.
  2. Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.
  3. Spray a 9×13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.
  4. On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9×13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon sugar.
  5. Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
  6. Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.

Notes
Recipe Adapted From Oh Bite It

 

Alyssa

Comments

  1. says

    I have made these before for my family, but they weren’t called Churro Cheesecake. :( I swear the name alone makes them so much more intriguing!!! Looks like they came out delish! Thanks for sharing!

  2. says

    Hi there. The recipe calls for 2 tablespoons of cinnamon, however the directions only utilize 1 tablespoon of cinnamon. Please advise.
    Thanks.

    • Vil says

      Hi Wendi
      FYI, the recipe calls for 2 Tbsp and the instructions call for 2 tablespoons (both the same).

      Can’t wait to try them. My family loves churros and this is the next best thing.

  3. patrice says

    I love the idea of adding mini chips Lisa. I wonder about adding fruit like peaches. I am going to try this out this weekend.

    • Alyssa says

      They can be stored in the fridge but after a day they start to collect moisture a long the bottom. They are best eaten within a day. :)

  4. Bianca says

    I made this last week and my friends loved it! And I wanted to make it again this weekend but I can’t find the crescents, is there anyway this would still be good with the regular biscuits? or would that just ruin the whole thing?!

    • Kristina says

      One question : what do you think about preparing them in advance (a day before) and storing them in the fridge then baking them just before the event?

  5. Zahra says

    This sounds AMAZING!!!

    I really want to make some this weekend, but they don’t make or sell Pillsbury Crescent Dinner Rolls in my country, is there a good alternative or a recipe to make the rolls?

    Thanks!

  6. Bronwen says

    I see a lot of recipes using pre-made rolls etc, these are not available in Australia. It would be nice if an alternative recipe for the base could be added

  7. Lacy says

    Would it work just as well if I were to cut the recipe in half? I can’t risk eating the entire pan and even though I try to share, my friends have something called “self control”…I’ve never heard of such a thing.

  8. Vicci Nolan says

    Just one warning. After you’ve made them, eat them slowly. Or you may end up like me. I tasted one and couldn’t stop eating! Now, I have a tummy ache. They are marvelous! (My husband, who hates cream cheese, ate two. So far.) Try them!

  9. Brian says

    I’ve made these before and they absolutely delicious. The last time I made them I used a can of cherry pie filling before you add the top crescent layer. They came out even better!!

  10. Alexa says

    I tried this recipe and have to say… Love it!! My family loved it as well…. Can’t wait to share it with some friends. 2 thumbs up!

  11. Clinton Brown says

    Instead of Vanilla Extract… use Almond!!! It is good either way but Almond is my way now =-)
    thanks for this recipe!

  12. carol says

    living in Australia is there an equivalent i can use to the pastry, im i sure we dont have that product here, regards carol

  13. Christina W. says

    I bet this would be amazing with some slightly cooked apple’s strewn throughout and then a caramel drizzle. Makes me think of those apple chimicheescake things that one of the chain restaurants used to have on their dessert menu.

  14. Jana says

    I made this today…. cut the recipe in half and put it in an 8×8 pan. Worked perfectly. Everyone loved it and even requested seconds. I served it with Hersey’s chocolate syrup because, after all, churros & chocolate go together!!

  15. Olivia says

    I used two disposable 8×8 pans for this and one cresant container fit perfectly for each pan! I just split the filling and cinnamon between the two pans and it’s perfect. Thanks so much for the recipe! :)

    • Annie P says

      This is good to know. I was wanting to make just half. I can’t wait to give this a try. I know my kids will just love it. :)

  16. Sheila says

    I noticed a few people saying they can’t get crescent rolls. I always make mine and they taste the same or even better! Here is my recipe:
    1 Tbsp active dry yeast
    1/4 cup water
    1 Tbsp sugar
    1/2 tsp salt
    1/2 cup butter
    1/4 cup milk, scalded
    1 egg
    2 cups flour
    Melt butter, then cool again until set. This makes a flaky crust. Soak yeast in water. Mix flour, salt and sugar together. Mix in butter. Beat egg, milk and yeast mixture and mix in the flour mixture. Just mix until it hangs together. Roll out onto a 12×17 inch cookie sheet. Let rise. Bake at 350 until firm. Before rising and baking, you can roll them up and freeze them. Then just use like the store-bought ones. Equal to one pkg bought crescent rolls.
    **When I make these, I almost never let them rise and they still turn out fine. I just cut them into triangles like the bought ones and use them like that or roll them out to the size I need.

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