Churro Cheesecake brings together the great flavors of cheesecake and churros in one easy to make dessert. With a buttery crust, a creamy filling and an irresistible cinnamon sugar topping, this delicious dessert is always a hit.
Reasons We Love Churro Cheesecake
- It’s always a great thing when you can combine two desserts into one.
- While this recipe is impressive enough to serve to guests, it’s incredibly easy to make.
- Great cheesecake flavor without all the fuss of more complex cheesecake recipes.
- This is a fantastic dessert for Taco Tuesday or Cinco De Mayo, though we enjoy it all year long!
In this household we are huge fans of both churros and cheesecake, so this easy Churro Cheesecake recipe was bound to be a hit.
While I’ve made churros in the past, they are not not high on my to do list. After a disastrous attempt that left my entire kitchen covered in hot oil (you can read all about it in my Churro Cupcakes post) churro making isn’t even on the list. That said, we LOVE that buttery, cinnamon sugar combo that churros deliver so well on.
Given that we also adore cheesecake, this was simply a must make recipe. This is fantastic way to bring together two classic desserts into one delicious dish.
How To Make Churro Cheesecake
Let’s go over what you will need, and the steps to take, to make Churro Cheesecake Bars. Reminder, the full printable recipe, with exact measurements and instructions, is found at the bottom of the page. This portion is for discussion, helpful tips and answering common questions about the recipe.
What You Will Need
One of the best things about this recipe is how easy it is. You only need a handful of common ingredients.
- Refrigerated crescent rolls
- Cream cheese: Make sure it’s at room temperature, it’s much easier to blend that way. For this recipe I do prefer the full fat cream cheese to the reduced fat varieties.
- Egg: A large egg is best.
- Sugar: Regular, granulated white sugar.
- Cinnamon: Powdered cinnamon. Ceylon cinnamon is my favorite.
- Maple Syrup: Go with pure maple syrup, not the imitation variety. If you don’t have any on hand, use two teaspoons of vanilla extract instead.
- Nutmeg: If you don’t have ground nutmeg on hand, you can leave it out. It gives that little something extra to the flavor, but will still be great without it.
Steps To Take
Making these churro cheesecake bars is quick and easy. You’ll start by preheating your oven and combining your cinnamon, sugar and nutmeg. Some of your cinnamon sugar mixture will then be sprinkled into a baking pan. After that one roll of crescent dough is pressed into the baking pan on top of the cinnamon sugar mixture.
This part is a bit tricky. Keeping the dough rolled, lay the beginning of your dough across the top end of your baking dish and unravel slowly until you get to the bottom. You can fold the end of dough over if it doesn’t quite fit into your dish or cut the ends off if you want it to fit perfectly.
Next, combine the ingredients to make the cheesecake filling. Again, it’s best that your cream cheese is room temperature, it’s much harder to blend if it’s cold.
The cheesecake mixture is spread over the crescent dough, which is then topped with a second can of crescent dough, and finished with a final sprinkle of the sugar, cinnamon and nutmeg mixture. Then into the oven your churro cheesecake bars go.
This dessert can be served warm or cold, whatever your preference! Let it set and cool down a bit before serving or pop it into the fridge and serve it later!
Because of the cream cheese, this must be kept in the fridge. It will keep for 3-4 days in the fridge. Or you could freeze it for up to 2 months.
More Recipes To Try
If you enjoy this recipe, here are some others I recommend.
Cinnamon Sugary Favorites:
- Cinnamon Pull Apart Bread
- Churro Cupcakes
- Cinnamon Sugar Pretzel Bites
- Vanilla Cinnamon Cupcakes
- Fried Ice Cream
- Creamy Cheesecake
- Mini Strawberry Cheesecakes
- Apple Pie Cheesecake Bars
- Cheesecake Minis
- Chocolate Chip Cookie Cheesecake Bars
- Cheesecake Brownies
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- 2 8oz Cans refrigerated crescent rolls
- 2 8oz packages cream cheese
- 1 large egg
- 1 3/4 cups sugar divided
- 2 tbsp ground cinnamon
- 1 teaspoon maple syrup
- 1/2 tsp ground nutmeg
- Preheat oven to 350 degrees F.
- Mix 1 cup sugar with cinnamon and nutmeg. Sprinkle 1/4 cup of this mixture onto the bottom of a 9×13 inch baking pan.
- Gently roll out one can of the crescent roll dough on top of the sprinkled sugar mixture, in a sheet – press all seams together.*
- Beat the cream cheese until smooth. Add and beat in the remaining 3/4 cup of sugar. Then, beat in the egg and maple syrup. Spread the cream cheese mixture over the crescent roll dough in baking pan.
- Place the second can of crescent roll dough on top of the cream cheese mixture. Pinch seams together. Sprinkle the remaining sugar, cinnamon, and nutmeg mixture on top.
- Bake at 350 for 30 minutes. This dessert can be served warm or cold, whatever your preference! Let it set and cool down a bit before serving or pop it into the fridge and serve it later!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
I made this cheesecake for my girlfriend’s and it got rave rreviews. Then I made it for our apartment complex Christmas dinner and three people asked me for the recipe!
I’ve saved this in my favorite recipe app, and it will be a traditional Christmas dessert from now on! Thank you so much
Kelley Holloway says
Cooled these for about an hour, I was about to cut these and the middle is very loose, do they firm up?
Christi Johnstone says
Sounds like they were undercooked.
I’ve made these several times. My family loves and so do I. Thank you for sharing.
Love these! I’ve made these a few times and always have a lot of excess cinnamon sugar on top. Is this normal or could it be because I’m using a nonstick, metal baking pan?
I could have eaten the whole pan. We had them both warm and then cold the next day and they were delicious both ways.
These were SO YUMMY. Making again for a cinco de mayo dessert – thank you