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 12 reviews
Churro Cheesecake
 
Prep time
Cook time
Total time
 
A delicious and easy churro bar stuffed with cream cheese! Rating: 5 stars
Author:
Recipe type: Dessert
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 9x13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9x13.
  4. On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9x13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9x13 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

 

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