Can I make Churro Cheesecake without crescent roll dough?

Yes, you can use puff pastry or even a homemade pie crust instead. Puff pastry creates a flakier, lighter texture, while pie crust gives a denser, more traditional cheesecake base. Just adjust the baking time slightly so it turns golden but not overly crisp.

How do I keep my Churro Cheesecake from getting soggy?

Let it cool completely before covering or storing it in the fridge. If you wrap it while still warm, condensation softens the crust. You can also reheat slices in the oven for a few minutes to bring back that churro-like crispness.

Can I make Churro Cheesecake ahead of time?

Absolutely! This dessert actually tastes better after a night in the fridge. The cheesecake layer firms up, and the cinnamon sugar topping settles beautifully. Just cover tightly and refrigerate until serving.

Can I freeze Churro Cheesecake bars?

Yes! Cut the cheesecake into bars, wrap each one in parchment paper, and store them in a freezer bag. They’ll keep for up to three months. Thaw in the fridge overnight or warm gently before serving for the best texture.

Churro Cheesecake Recipe – 5 Irresistible Reasons You’ll Love It

Description

A creamy churro cheesecake with a golden cinnamon-sugar crust and rich vanilla filling — an easy, irresistible dessert for any occasion.

Ingredients

Scale

2 cans refrigerated crescent roll dough
16 oz cream cheese, softened
3/4 cup granulated sugar, plus 1/4 cup for topping
1 teaspoon vanilla extract
1 large egg
2 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
Caramel drizzle or whipped cream for serving (optional)

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Instructions

Preheat oven to 350°F and grease a 9×13-inch baking dish. Press one can of crescent roll dough evenly into the bottom to form the crust.
In a mixing bowl, beat softened cream cheese, 3/4 cup sugar, egg, and vanilla until smooth and creamy.
Spread the cream cheese mixture evenly over the crust. Top with the second layer of dough.
Brush melted butter over the top layer, then sprinkle with the cinnamon-sugar blend.
Bake for 30–35 minutes until golden brown. Cool completely, then refrigerate for at least 1 hour before slicing.

Notes

Serve chilled for best texture.
Store leftovers in the refrigerator for up to 4 days.
Reheat briefly for a crisp crust or enjoy cold.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 420
Sugar: 28
Sodium: 260
Fat: 24
Saturated Fat: 13
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 42
Fiber: 1
Protein: 6
Cholesterol: 70