Description
Mexican Churro Cheesecake is a rich and creamy dessert featuring layers of flaky pastry, sweet cheesecake filling, and a cinnamon sugar topping inspired by classic churros.
Ingredients
- 2 cans refrigerated crescent roll dough
- 16 oz cream cheese, softened
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
- Optional caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a small bowl, mix 1/2 cup sugar with cinnamon and set aside.
- Press one can of crescent roll dough into the bottom of the prepared baking dish, sealing seams.
- In a large bowl, beat cream cheese, remaining sugar, vanilla extract, and egg until smooth.
- Spread cheesecake filling evenly over the dough layer.
- Top with the second can of crescent roll dough and seal seams gently.
- Brush melted butter over the top layer.
- Sprinkle cinnamon sugar mixture generously over the buttered dough.
- Bake for 30-35 minutes until golden brown and set.
- Allow cheesecake to cool completely, then refrigerate for at least 2 hours.
- Slice into bars and drizzle with caramel sauce if desired.
Notes
- Chilling helps the cheesecake set properly for clean slices.
- Serve cold or slightly chilled for best texture.
- Add dulce de leche for extra richness.
- Do not overbake to keep the filling creamy.
- Store refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American