Churro Cheesecake Recipe

If you’re looking for the ultimate sweet treat that tastes like your favorite fairground delight but feels right at home on any dessert table, then Churro Cheesecake is your new go-to. This recipe transforms everything you love about the classic cinnamon-sugar churro and the rich creaminess of cheesecake into easy-to-make bars that will wow everyone lucky enough to snag a square. Whether you’re hosting a get-together, bringing dessert to share, or just craving a little magic, Churro Cheesecake packs all the nostalgia, crunch, and melt-in-your-mouth goodness you could ever want, all wrapped up in one glorious bite.

Ingredients You’ll Need

Ingredients You’ll Need

You’ll be amazed at how this Churro Cheesecake comes together with just a handful of pantry staples. Every ingredient has a purpose: some bring that signature churro flavor, others create luscious creaminess, and a few guarantee perfect layers and a beautiful golden color. Let’s walk through what you’ll need and why it matters:

• Cinnamon: This is what gives that unmistakable churro warmth and aroma. Fresh ground is best for deep flavor!
• Granulated Sugar: Not only sweetens the cheesecake, but brings that crunchy, sparkly churro topping.
• Refrigerated Crescent Roll Dough: Two tubes are your shortcut to a tender, flaky base and top—no need to fuss with homemade dough.
• Full-fat Cream Cheese: For the richest, silkiest cheesecake layer, don’t skimp on the fat here (reduced-fat just isn’t the same).
• Large Egg: Adds structure and helps set the cheesecake filling perfectly.
• Vanilla Extract: Brings subtle floral notes that round out the cinnamon and enrich the filling.
• Unsalted Butter: Melted and brushed over the top, it welcomes that cinnamon sugar, turning the crust gorgeously crisp.

How to Make Churro Cheesecake

Step 1: Mix the Cinnamon Sugar

Start by stirring together the cinnamon and sugar in a small bowl. This simple step is the foundation of the churro flavor—be generous with your whisking to make sure the cinnamon is evenly distributed, so every bite has a little of that signature spice.

Step 2: Prep the Oven and Pan

Preheat your oven to 350°F (175°C) and move an oven rack to the center position. Grab a 9×13-inch baking pan, give it a light coating of nonstick spray or butter, and sprinkle 1–2 tablespoons of your cinnamon sugar mixture over the bottom. This helps keep the bars from sticking and gives them that extra churro sparkle underneath!

Step 3: Create the Base Layer

Pop open one tube of crescent roll dough (always oddly satisfying!) and gently unroll it. If it’s the classic kind with seams, just press them together to seal and form a single smooth sheet. Lay it out in the prepared pan, making sure it covers every bit of the bottom. This will bake into a beautifully layered, flaky foundation.

Step 4: Make the Cheesecake Filling

In a mixing bowl, combine the softened cream cheese, granulated sugar, egg, and vanilla extract. Beat everything together until you get a creamy, velvety mixture—no lumps! Spread this filling right over your crescent roll base. It’s okay if it’s a bit thick; a small offset spatula helps smooth it out evenly to all corners.

Step 5: Add the Top Layer and Butter

Open the second tube of crescent dough, repeat the seam-sealing step, and gently lay it over the cheesecake filling. Don’t worry if it isn’t perfect—it all puffs up and melds together in the oven. Next, pour the melted butter over this layer and use a pastry brush or spoon to spread it all over. The butter is going to help our next step stick and crisp!

Step 6: Cinnamon Sugar Topping

Take the rest of your cinnamon sugar mixture and shower it generously across the buttered layer. This magical mixture caramelizes in the oven, creating that classic churro crust with a hint of sparkle and crunch.

Step 7: Bake to Perfection

Transfer your pan to the oven and bake for 26–30 minutes. Keep an eye out for that lovely golden-brown top and slightly puffed edges—when it looks irresistibly crisp and smells like a dream, it’s ready. Let it cool in the pan on a wire rack, so the layers set up beautifully.

Step 8: Chill and Slice

Once the pan is completely cool (seriously, patience pays off), pop it into the fridge for at least three hours. This chilling time lets all the flavors marry and ensures clean, sharp slices. When you’re ready to serve, cut into bars and get ready for the rave reviews.

How to Serve Churro Cheesecake

Garnishes

Don’t be shy with your toppings! A light dusting of extra cinnamon sugar takes each bar over the top. For a decadent touch, add swirls of whipped cream, a drizzle of caramel sauce, or even a few fresh berries for contrast. The goal? Make each slice look as inviting as it tastes.

Side Dishes

Serve your Churro Cheesecake bars with a scoop of vanilla bean ice cream for the perfect hot-and-cold combo, or a steaming mug of Mexican hot chocolate for bonus churro-vibes. Coffee and freshly sliced fruit both make excellent palate-cleansing sides if you want to lighten things up.

Creative Ways to Present

Get playful! Cut bars into bite-size squares and spear them with toothpicks for party platters, or layer bars in mason jars with extra whipped cream for cute, portable cheesecake parfaits. For special occasions, arrange bars on a platter with a lacy doily and sparkly gold sprinkles—Churro Cheesecake always deserves a little flair.

Make Ahead and Storage

Storing Leftovers

Once your Churro Cheesecake has chilled and been sliced, store leftovers in an airtight container in the refrigerator. The bars will stay delicious for up to four days, and the cinnamon-sugar crust actually gets even better after a day or two, holding onto its gentle crunch and cozy aroma.

Freezing

Need to make ahead? Once bars are completely cooled and chilled, arrange them in a single layer (or with parchment between layers) in a freezer-safe container. They’ll keep beautifully in the freezer for up to a month. Thaw overnight in the fridge—easy!

Reheating

While Churro Cheesecake is fantastic cold, you can gently rewarm individual bars in the microwave for about 10 seconds if you want them slightly soft and warm, like a fresh churro. Just don’t overdo it. If reheating a larger batch, a low oven (around 300°F) for 5–8 minutes will bring some of that just-baked magic back.

FAQs

Can I use low-fat cream cheese or dairy-free alternatives?

Yes, you can substitute low-fat or dairy-free cream cheese, but your filling may be less rich and not quite as creamy. The full-fat version really delivers that classic Churro Cheesecake texture, but feel free to tweak for dietary needs.

What if I can’t find crescent roll dough?

Puff pastry or sheets of pie crust can work in a pinch, but crescent roll dough lends the ideal tenderness and light flakiness. Keep in mind, baking times may need slight adjustments.

How do I prevent my cheesecake bars from sticking to the pan?

Make sure to grease your pan well and don’t skip sprinkling cinnamon sugar on the bottom! You can also line the pan with parchment paper for extra insurance and fuss-free lifting.

Can I double the recipe for a crowd?

Absolutely! Simply double all ingredients and bake in two pans, or use a large sheet pan for a thinner, widespread batch. Just watch the bake time—thinner bars may cook a little faster.

Do I have to chill the Churro Cheesecake before slicing?

Yes, chilling is key! This makes sure the cheesecake sets properly, slices cleanly, and tastes its absolute best. Try to give it at least three hours to firm up, but overnight is even better for flavor development.

Final Thoughts

Now it’s your turn to enjoy all the magic these Churro Cheesecake bars have to offer—you truly can’t go wrong. Whip up a tray, savor every bite, and don’t be surprised if this becomes your most-requested dessert for every party and family gathering.

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