Crescent Roll Churro Cheesecake Recipe
Crescent rolls are a shortcut to a flaky crust in this easy churro cheesecake recipe! With a creamy cinnamon-sugar filling, it combines everything you love about churros and cheesecake into one delightful dessert.
Servings: 12 slices
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 of the cheesecake. Work gently so as not to make the dough sink. It doesn’t need to look perfect.
- Sprinkle the entire top of the cheesecake with the remaining cinnamon to coat the top.
- Bake for 40-45 minutes. A toothpick inserted in the center that comes out clean indicates it's fully cooked.
- Place the cheesecake on top of a cooling rack or stove to allow heat to escape from under the dish; cool for 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.