Introduction

Churro Cheesecake combines the rich creaminess of classic cheesecake with the sweet, cinnamon-spiced charm of churros. This delightful dessert features layers of buttery crescent dough and a smooth cream cheese filling, topped with a crunchy cinnamon sugar crust. It’s perfect for those who love a creative twist on traditional sweets.

A white plate holds a two-layered dessert with each layer made of golden-brown churro squares covered in cinnamon sugar, giving a grainy texture. Between the churro layers is a thick, smooth cream filling that is pale cream in color, and caramel sauce is drizzled over the top layer and sides, pooling around the base on the plate. The background features a soft blur with a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans (8 oz each) refrigerated crescent roll dough (use seamless sheets if possible)
1/4 cup butter, melted (for brushing dough)
1/2 cup granulated sugar (mixed with cinnamon for topping)
2 tbsp ground cinnamon (for churro flavor)
16 oz cream cheese, softened (full fat for best texture)
1/2 cup granulated sugar (sweetens filling)
1 tsp vanilla extract (use Mexican vanilla for richer flavor)
1 large egg (adds structure)
1/4 cup sour cream (adds tang and creaminess)
1/3 cup granulated sugar (for topping)
2 tbsp ground cinnamon (mix with sugar for topping)
3 tbsp butter, melted (helps topping caramelize)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a baking dish. Press one crescent dough sheet into the bottom of the pan, making sure to seal all perforations completely. Mix 1/2 cup granulated sugar with 2 tablespoons ground cinnamon and set aside.
Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add 1/2 cup granulated sugar and continue beating for 2–3 minutes until light and fluffy. Mix in the vanilla extract and sour cream. Lastly, add the egg and beat just until incorporated.
Step 3: Pour the cream cheese mixture over the bottom crust and spread evenly to the edges. Unroll the second crescent dough sheet and place it on top, sealing the edges well. Brush the top with melted butter.
Step 4: Generously sprinkle the cinnamon sugar mixture over the buttered top to create that signature churro flavor.
Step 5: Bake for 30–35 minutes, or until the top is deep golden brown and the center is set. Allow to cool at room temperature for 15 minutes, then refrigerate for at least 2 hours to firm up.
Step 6: Cut into bars using a clean, sharp knife. For extra indulgence, dust with additional cinnamon sugar and drizzle with caramel or dulce de leche before serving.

Tips & Variations

Use full-fat cream cheese and Mexican vanilla extract for a richer, creamier filling and deeper flavor.
Replace crescent roll dough with puff pastry sheets if you prefer a flakier crust.
Drizzle warm caramel or dulce de leche on top just before serving to enhance the churro-inspired sweetness.
For a gluten-free option, substitute the dough with your favorite gluten-free pastry crust.

Storage

Store leftover churro cheesecake bars in an airtight container in the refrigerator for up to 3 days. Reheat individual portions briefly in the microwave for about 15 seconds if you prefer a warm dessert, or enjoy chilled for a firmer texture.

How to Serve

A square slice of dessert with three distinct layers sits on a white plate over a white marbled texture. The bottom layer is a thin, crumbly, light brown crust. The middle layer is thick, fluffy, and creamy white, appearing soft and smooth. The top layer is a thin, golden brown crust with a dusting of light cinnamon powder and a sprinkle of powdered sugar. Drizzled over the top are lines of rich, glossy caramel sauce that slightly drip down the sides of the dessert, pooling on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake is best when chilled for at least 2 hours after baking, so preparing it a day ahead is ideal for the flavors to meld and the texture to set properly.

What can I use instead of crescent roll dough?

If you want a different texture, you can use puff pastry sheets or even a graham cracker crust for a more traditional cheesecake base, though the churro-inspired effect may be less pronounced.

Churro Cheesecake Recipe

Print Recipe

★★★★★

5 from 100 reviews

This Churro Cheesecake combines the flaky, buttery texture of crescent roll dough with a rich and creamy cream cheese filling, all topped with a crunchy cinnamon-sugar crust reminiscent of classic churros. Baked to a golden perfection and chilled to set, this dessert bar offers a delightful blend of textures and flavors perfect for any occasion.

Author: Dana
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 2 hours 50 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust and Topping

2 cans (8 oz each) refrigerated crescent roll dough (use seamless sheets if possible)
1/4 cup butter, melted (for brushing dough)
1/2 cup granulated sugar (mixed with cinnamon)
2 tbsp ground cinnamon (for churro flavor)
3 tbsp butter, melted (helps topping caramelize)
1/3 cup granulated sugar (for topping)
2 tbsp ground cinnamon (mix with sugar for topping)

Filling

16 oz cream cheese, softened (full fat for best texture)
1/2 cup granulated sugar (sweetens filling)
1 tsp vanilla extract (use Mexican vanilla for richer flavor)
1 large egg (adds structure)
1/4 cup sour cream (adds tang and creaminess)

Instructions

Prepare Base: Preheat your oven to 350°F (175°C) and grease a baking dish thoroughly. Press one sheet of the crescent roll dough into the bottom of the pan, ensuring all perforations are sealed to prevent leaks during baking. Mix 1/2 cup granulated sugar with 2 tablespoons ground cinnamon in a small bowl and set aside.
Make Filling: Using an electric mixer, beat softened cream cheese until smooth and creamy. Gradually add 1/2 cup granulated sugar and continue to beat for 2–3 minutes until the mixture is light and fluffy. Incorporate the vanilla extract and sour cream, then add the egg last, mixing just until everything is combined without overbeating.
Assemble Layers: Pour the cream cheese filling evenly over the crescent dough base, smoothing it to the edges. Unroll the second sheet of crescent dough and carefully place it on top of the filling. Seal the edges by pressing gently and brush the entire top with the 1/4 cup melted butter.
Add Topping: Combine 1/3 cup granulated sugar with 2 tablespoons ground cinnamon in a separate bowl. Generously sprinkle this cinnamon sugar mixture over the buttered top layer, fully covering the surface to capture the churro essence.
Bake & Chill: Bake in the preheated oven for 30–35 minutes or until the top is a deep golden brown and the filling is set but still slightly jiggly in the center. Allow the cheesecake to cool at room temperature for 15 minutes before transferring it to the refrigerator. Chill for at least 2 hours to firm up properly.
Cut & Serve: After chilling, cut the cheesecake into bars using a clean, sharp knife. For an extra touch of sweetness and authenticity, dust bars with additional cinnamon sugar and drizzle with caramel sauce or dulce de leche before serving.

Notes

Using seamless crescent roll dough sheets helps prevent filling leakage through perforations.
Full-fat cream cheese and Mexican vanilla extract enhance flavor and texture dramatically.
Ensure the edges are well sealed to avoid filling bubbling out during baking.
For best results, chill the cheesecake well before slicing to maintain clean cuts.
Serve with caramel sauce or dulce de leche for an authentic churro experience.

Keywords: Churro Cheesecake, Cinnamon Sugar Bars, Crescent Roll Dessert, Cream Cheese Dessert, Baked Cheesecake Bars