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Churro Cheesecake

Churro Cheesecake
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This dessert is a perfect fusion of two favorites: a churro and a cheesecake. With a crunchy, cinnamon-sugar top and a creamy, rich filling, it’s an easy and impressive treat that’s impossible to resist.

Ingredients

Scale

For the Cinnamon Sugar:

  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon

For the Churro Cheesecake Bars:

  • 2 (8-oz) packages refrigerated crescent roll dough or sheets
  • 16 ounces full-fat cream cheese, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Prep the Pan and Topping: Preheat the oven to 350°F. Lightly grease a 9×13-inch pan. In a small bowl, whisk together the cinnamon and sugar. Sprinkle 1-2 tablespoons of this mixture evenly over the bottom of the pan.
  2. Lay the First Crust: Unroll one package of crescent dough. Press the seams together to form a rectangle, then press it into the bottom of the prepared pan.
  3. Make the Filling: In a large bowl, use a mixer to beat the softened cream cheese, sugar, egg, and vanilla until completely smooth and lump-free. Pour this filling over the dough and spread it into an even layer.
  4. Add the Top Crust: Unroll the second package of dough, press the seams together, and carefully lay it over the cream cheese filling.
  5. Butter and Top: Pour the melted butter over the top layer of dough, spreading it evenly. Sprinkle the remaining cinnamon sugar mixture generously over the butter.
  6. Bake and Cool: Bake for 26-30 minutes, until the top is golden brown. Remove from the oven and let it cool completely on a wire rack before transferring to the fridge.
  7. Chill: This is the most important step! Chill the cheesecake in the fridge for at least 3 hours. This lets the filling set and makes slicing a breeze.

Notes

  • Serving: Slice the chilled bars into squares. They are delicious on their own, or you can get fancy with a drizzle of salted caramel, a dusting of powdered sugar, or a scoop of vanilla ice cream.
  • Tips & Tricks: Use softened, full-fat cream cheese for the best, creamiest texture. Cold cream cheese will leave you with a lumpy filling.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual bars by wrapping them tightly in plastic wrap and then foil; they will keep for up to 2 months.

Find it online: https://new.projuktigeek.com/churro-cheesecake/

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