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Crescent Roll Churro Cheesecake Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 9 hours (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Crescent Roll Churro Cheesecake combines the flaky, buttery layers of crescent roll dough with a creamy, cinnamon-infused cheesecake filling. Topped with a cinnamon-sugar coating for that churro-inspired crunch, this dessert is perfect for any occasion. The ease of using crescent rolls and a simple cheesecake batter makes it an approachable yet impressive treat.

Ingredients

Scale

Cheesecake Filling

  • 3 (8 oz) blocks cream cheese, softened
  • 1/2 cup sour cream
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 can sweetened condensed milk (about 14 oz)
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon

Dough and Topping

  • 2 (8 oz) cans Pillsbury crescent dough sheets
  • 1/2 cup sugar
  • 2 tablespoons cinnamon
  • Nonstick cooking spray

Optional Garnish

  • Sliced strawberries
  • Sweetened condensed milk for drizzling

Instructions

  1. Preheat and Prepare the Dish: Preheat your oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9×13-inch casserole dish thoroughly with nonstick cooking spray to prevent sticking.
  2. Make Cheesecake Filling: In a large mixing bowl, combine softened cream cheese, sour cream, eggs, vanilla extract, sweetened condensed milk, sugar, and cinnamon. Use a hand mixer to blend the mixture until it is smooth and free of lumps.
  3. Prepare Bottom Crescent Dough Layer: Roll out one can of crescent dough to fit approximately the size of your baking dish. Lay it flat on the bottom of the greased dish, pressing gently to cover evenly. It doesn’t have to be perfect as it will be covered.
  4. Add Cinnamon-Sugar to Bottom Layer: Sprinkle a generous and even coating of the cinnamon-sugar mixture (half of the combined sugar and cinnamon) over the crescent dough to replicate the churro flavor.
  5. Pour Cheesecake Filling: Pour the prepared cheesecake batter evenly over the cinnamon-sugar coated dough layer in the baking dish.
  6. Top with Second Crescent Dough Layer: Repeat the process with the second can of crescent dough, rolling it out and carefully placing it on top of the cheesecake filling. Be gentle to avoid sinking the dough into the batter.
  7. Add Final Cinnamon-Sugar Topping: Sprinkle the remaining cinnamon-sugar mixture generously over the top crescent dough layer to create that signature churro crunch.
  8. Bake: Place the dish in the oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when ready.
  9. Cool and Chill: Remove from oven and let the cheesecake cool on a rack for about 1 hour to release heat. Then cover it tightly with plastic wrap and refrigerate for at least 8 hours or ideally overnight to set and enhance flavors.
  10. Serve: Optional: Top with sliced strawberries and drizzle additional sweetened condensed milk before serving for added flavor and presentation. Cheesecake tastes better the next day.

Notes

  • Ensure the cream cheese is softened for easier mixing and a smoother filling.
  • Cooling and chilling time is essential for proper texture and flavor development.
  • Handle the crescent dough gently when placing it over the filling to avoid sinking.
  • Using sweetened condensed milk enhances the sweetness and creaminess of the cheesecake.
  • You can substitute cinnamon-sugar topping with powdered sugar or glaze if desired.

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Find it online: https://yummykitchenmagic.com/crescent-roll-churro-cheesecake-recipe/