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!


4.9 from 13 reviews
Churro Cheesecake
Prep time
Cook time
Total time
A delicious and easy churro bar stuffed with cream cheese! Rating: 5 stars
Recipe type: Dessert
  • 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
  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.
Recipe Adapted From Oh Bite It


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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

    1. 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.

      1. The ingredients call for 2 Tablespoons of cinnamon. In the directions it says to use the rest of the sugar, 1/2 cup, and the 2 Tablespoons of cinnamon. Then you use 1/4 cup of the cinnamon sugar mixture to put on the bottom of the pan. Then you use the other 1/4 cup of the cinnamon sugar mixture on top! In other words half on the bottom and half on the top! Geeze, read the directions and think about it.

    2. Hi Wendi – – See Step #2 where it states the full amount of Cinnamon (2 Tblsps) be put into 1/2 of the sugar.

      I made this today, but cut all of the ingredients in 1/2 and put it in a square baker. I have other desserts and really on wanted tastes. Can’t wait to serve it at my girlfriend’s “Cinco de Drinko” party tonight and see how they all like it. I am going to pipe some whipped cream on top to make it look pretty.

  3. Crescent rolls and cheesecake smothered in cinnamon sugar…it doesn’t get much better than this 🙂

  4. Are you kidding me with this, Alyssa? My thighs are getting bigger just looking at that picture. Holy Guacamole. I break a diet every time I’m on your site.

  5. 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.

    1. 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. 🙂

      1. If I made them this afternoon for a dinner party this evening…do they need to be in the fridge after they cool from baking or are they ok to stay out till dessert?

        1. You should always refrigerate cheesecake. It is not a good idea to leave it out at room temperature for any long length of time. After it is baked, let it cool on a metal rack until close to room temperature, then refrigerate until you are ready to serve it.

  6. 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?!

    1. 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?

  7. 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?


  8. 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

  9. 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.

    1. I have made these several times and I use almond flavoring rather than vanilla. Also added either peaches or apples, sliced very thin between cheese and top layer.

  10. 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!

  11. 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!!

  12. 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!

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

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

    1. Puff pastry (frozen) available in every supermarket is the Aussie equivalent. I love this recipe. Have made it 5 times so far. Rave reviews each time!

  15. 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.

  16. 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!!

  17. 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! 🙂

  18. 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.

  19. Is it better to leave them in the pan or to cut them into squares? Only asking cause I know you said condensation develops on the bottom.

  20. my daughter made this for our bake sale and the pan was gone within the hour and later guest were so not happy they missed out so now I have to make 2 pans for the rest of the bake sale one for day shift and other for night shift…these things are amazing. This will go on the bake sale list of things in the future that are good sellers like the pumpkin cupcakes with white chocolate frosting and pumpkin fudge.Thanks for the recipe.

  21. I make this similar recipe and we call it Sopapilla Cheese cake It is the same except for a stick of melted butter on top and then the cinnamon and sugar.

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