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In this easy churro cheesecake recipe we turn cheesecake into easy-to-eat bars, using crescent rolls as the bottom and top layer. Not only is this recipe forgiving (no worries about a cracking cheesecake), it combines everything you love about churros and cheesecake into one delightful and simple recipe.
This churro cheesecake recipe is perfect for gathering, potlucks, holidays, etc. You can serve it like brownies but with all the decadent pleasures of cheesecake.
Why You’ll Love Churro Cheesecake
- Crescent Rolls – goodbye homemade crust, the base is a simple can of crescent roll dough pressed into the bottom of a baking pan.
- Churro Vibes – cinnamon and sugar and condensed milk give this the churro vibe we all love, offsetting the sweetness with the creamy savory cheesecake.
- Easy To Make – a handful of ingredients and a prep time of just 10-15 minutes.
- Forgiving – don’t worry about cracking, water baths, or babying this cheesecake. This is a fail-proof recipe.
- Party Ready – this churro cheesecake recipe is cut into handheld brownie-type squares. You could literally walk around with it in hand (but I don’t recommend it unless you want a floor full of cinnamon sugar granules).
Key Ingredients
Crescent roll churro cheesecake is made with two cans of Pillsbury crescent roll dough, layers of cinnamon-sugar, and an easy creamy cheesecake. You’ll love how simple this ingredient list is:
Crescent Roll Dough – the sheets work much better if you can find them so you don’t have to fuss with the pre-cut lines.
Cream Cheese – three blocks of the good stuff!
Sour Cream – essential for the base of the cheesecake. Add to the creaminess and tang.
Eggs – we’ll use three eggs. They help to bind the cheesecake.
Vanilla Extract – duh.
Sweetened Condensed Milk – this adds so much creamy, milky sweetness
Cinnamon Sugar – we mix sugar with cinnamon for the churro element
How to Make Churro Cheesecake with Crescent Rolls
Be sure to review the recipe card below for the details recipe with measurements for this churro cheesecake recipe.
Make Cheesecake
In a large mixing bowl, combine cream cheese with sour cream, eggs, vanilla extract, sweetened condensed milk, sugar and cinnamon. Use a hand mixer to mix well until smooth and no chunks remain.
Assemble Cheesecake
Roll out one can of crescent dough to approximately match the size of the baking dish. Lay it into the bottom of the dish, pressing it to evenly cover the bottom. It’s ok if it doesn’t look perfect, it will be covered. Sprinkle the crescent dough with an even coating of cinnamon-sugar to cover the dough.
Pour in the cheesecake filling. Repeat the same process with the dough, laying it on top the cheesecake. Work gently as to not make the dough sink. It doesn’t need to look perfect.
Sprinkle the entire top of the cheesecake with remaining cinnamon to coat the top.
Bake Cheesecake
Bake for 40-45 minutes. A toothpick inserted in the center comes out clean indicates its fully cooked.
Place cheesecake on top of a cooling rack or stove to allow heat to escape from under the dish, cool about 1 hour,. Cover tightly and refrigerate for 8 hours before serving (ideally overnight). Cheesecake is better the second day, so make ahead if possible.
Tools I Love
KitchenAid Hand Mixer
Nesting Casserole Dishes
How to Store Churro Cheesecake Bars
When you make this churro cheesecake recipe, it can last up to 4 days in the fridge (tightly wrapped or in an air-tight container). If you want to save this for a future date they freeze really well.
I recommend cutting them into the desired size first. Then individually wrap them in plastic wrap and place into a zip-top bag. Sometimes we’ll but them into small one-bite size pieces for topping on ice cream sundaes or for snacking.
Looking for More Easy Desserts?
Banana Pudding
Peanut Butter Cheesecake Dip
S’mores Chocolate Chip Cookies
Peach Cobbler Cinnamon Rolls
I hope you enjoy this Churro Cheesecake recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Crescent Roll Churro Cheesecake Recipe
Ingredients
- 2-8 oz. cans Pillsbury crescent dough sheets
- 3-8 oz. blocks cream cheese, softened softened
- 1/2 cup sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 1 can sweetened condensed milk plus more for drizzling
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- nonstick cooking spray
- Optional: sliced strawberries and sweetened condensed milk for drizzling on top
Cinnamon Sugar
- 1/2 cup sugar
- 2 tablespoons cinnamon
Instructions
- Preheat oven to 350 degrees. Grease the bottom and sides of a 9x13 casserole dish
- In a large mixing bowl, combine cream cheese with sour cream, eggs, vanilla extract, sweetened condensed milk, sugar and cinnamon.
- Use a hand mixer to mix well until smooth and no chunks remain.
- Roll out one can of crescent dough to approximately match the size of the baking dish. Lay it into the bottom of the dish, pressing it to evenly cover the bottom. It’s ok if it doesn’t look perfect, it will be covered.
- Sprinkle the crescent dough with an even coating of cinnamon-sugar to cover the dough.
- Pour in the cheesecake filling. Repeat the same process with the dough, laying it on top the cheesecake. Work gently as to not make the dough sink. It doesn’t need to look perfect.
- Sprinkle the entire top of the cheesecake with remaining cinnamon to coat the top.
- Bake for 40-45 minutes. A toothpick inserted in the center comes out clean indicates its fully cooked.
- Place cheesecake on top of a cooling rack or stove to allow heat to escape from under the dish, cool about 1 hour,. Cover tightly and refrigerate for 8 hours before serving (ideally overnight). Cheesecake is better the second day, so make ahead if possible.
