Description
A delightful combination of churros and cheesecake, this dessert features a crunchy cinnamon-sugar topping and a creamy filling, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar (for coating)
- Two 8-ounce packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar (for the filling)
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine ½ cup of sugar and 1 tablespoon of cinnamon, then set it aside.
- Roll out the crescent roll dough in a baking dish to form the base, sealing any seams.
- In another bowl, beat the softened cream cheese until smooth. Gradually add ¾ cup sugar, then mix in the egg and vanilla until fully combined.
- Pour the cream cheese filling over the dough in the baking dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the edges are golden and the center is set.
- Once out of the oven, brush the melted butter over the top and sprinkle generously with the cinnamon-sugar mixture.
- Allow it to cool before cutting into squares and serving.
Notes
For extra decadence, serve with vanilla ice cream or caramel sauce. Store leftovers in the refrigerator for up to five days or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cheesecake, churro, dessert, sweet treat, festive