# Cinnamon Churro Cheesecake Recipe

With a buttery, flaky crust, cinnamon sugar topping, and creamy, tangy cheesecake filling, this Churro Cheesecake is both easy to make and ridiculously good. These cheesecake bars require just 6 ingredients and are perfect for serving a crowd!

- Servings: 16 servings
- Total time: 105 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 0.5 cup granulated sugar
- 2 Tbsp cinnamon
- 2 cans Pillsbury crescent dough,  I used the butter flake type
- 2 8 oz packages cream cheese, room temperature
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs

## Instructions

1. Preheat the oven to 350ºF. Spray a 9x13 inch baking pan with non-stick cooking spray.
2. Make the cinnamon sugar topping by combining 1/2 cup granulated sugar and the cinnamon, mix. Sprinkle 1/4 cup of this mixture over the bottom of the pan.
3. On a silicone baking mat, unroll one can of crescent rolls. Use your fingers to press the seams together. Carefully place the dough into the pan.
4. In a medium mixing bowl, combine the cream cheese and granulated sugar, beat with an electric mixer for 2-3 minutes. Add in vanilla extract and eggs, beating until combined. Evenly spread the cheesecake over the dough in the pan.
5. Unroll the second can of crescent rolls and use your finger to press the seams together. Carefully place the dough on top of the cheesecake. Sprinkle the remaining cinnamon sugar mixture evenly over the dough.
6. Bake for 30-35 minutes or until the crescent dough puffs up and turns golden in color. Remove the cheesecake from the oven and allow it to cool on the counter for 1 hour.
7. Place the pan in the fridge to chill for 2-4 hours. Cut the cheesecake into bars and serve. Churro cheesecake is best served the day it’s made. The longer the cheesecake sits in the fridge, the crescent dough layers will become soft

## Equipment

- 9x13 inch baking pan
- electric mixer
- rubber spatula
- silicone baking mat
- rolling pin

## Tips

- Be sure the pan is well greased.
- Work with one can of crescent rolls at a time.
- Chill before slicing.
- Churro cheesecake is best served the day it’s made. The longer it sits in the fridge, the softer the crescent dough crust will become. It will also lose the flakiness. If you do need to store them longer, be sure to keep them tightly covered in plastic once they’ve been sliced.
- For an irresistible dessert, drizzle caramel sauce over the bars when serving

## Source

- Original video: https://thefirstyearblog.com/churro-cheesecake/?fbclid=IwY2xjawKCcENleHRuA2FlbQIxMQABHsIKSiFJIzp29mmH2O7_vW9hVZWVSGiJZ8ifM1d4Qmy38ieWtGNvF6P2MFb3_aem_vT7Byn2wEvq_UY4GgNWESg
- Recipe page: https://www.cliprecipe.com/recipe/cb8317fc-b7ce-4923-a874-9449274e16ce
- Extracted: 2025-05-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt