There is something magical about the smell of cinnamon on a crisp autumn evening. It fills your entire home with the warmest, most inviting scent. This Easy Churro Cheesecake is the ultimate shortcut dessert for your family. It delivers the crunch of a churro with a creamy cheesecake center. You will love how simple it is to put together.
It is 6pm and you need a treat for the school bake sale. This recipe is your secret weapon for a delicious win. It uses simple pantry staples to create something truly special. Your friends and family will think you spent hours in the kitchen. In reality, you will be done in just a few minutes.
Why This Recipe Is a Winner
You only need a few basic ingredients for this sweet treat. The refrigerated dough makes the prep work incredibly fast and simple. It is a guaranteed crowd-pleaser at every fall potluck or gathering. Your kids will love the sweet, cinnamon-sugar crunch on every single bite. It feels fancy but takes very little actual effort from you.
This recipe is perfect for those busy fall weeknights. You can whip it up while the kids finish their homework. The ingredients are mostly pantry staples you already have in stock. It delivers a restaurant-quality taste without the high price tag. Your kitchen will smell like a cozy bakery all evening long.
Simple Method
Making this dessert is as easy as layering dough and filling. You start by creating a sweet cinnamon base in your pan. The middle layer is a smooth cream cheese mixture that stays silky. Even beginner bakers can master this recipe on the first try. It comes together in under an hour of active time. You don’t need any fancy kitchen tools for this process.
A simple hand mixer or whisk works perfectly fine here. The crescent dough acts as a flaky, golden crust for you. It provides the perfect crunch to match the silky filling inside. You will feel like a pro baker in no time at all. Just follow the simple steps for a perfect result every time.
What You Need
These ingredients are easy to find at any local grocery store.
- 2 (8-ounce) cans refrigerated crescent roll dough
- 16 ounces cream cheese, softened
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons ground cinnamon
- 4 tablespoons unsalted butter, melted
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a 9×13 inch baking pan.
- In a small bowl, whisk together 1/2 cup granulated sugar and 2 tablespoons ground cinnamon until well combined.
- Sprinkle approximately half of the cinnamon-sugar mixture evenly over the bottom of the prepared baking pan.
- Unroll one can of crescent roll dough and place it in the bottom of the pan, stretching to the edges and pressing seams together to seal.
- In a large mixing bowl, beat the softened cream cheese, the remaining 1/2 cup sugar, egg, and vanilla extract until the mixture is smooth and aerated.
- Spread the cheesecake filling evenly over the bottom layer of crescent dough.
- Unroll the second can of crescent roll dough and carefully layer it on top of the cream cheese mixture, sealing any seams.
- Brush the melted butter over the top layer of dough and sprinkle the remaining cinnamon-sugar mixture evenly across the surface.
- Bake for 30 to 35 minutes until the pastry is golden brown and the center is set.
- Remove from oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before slicing into squares.
Best Ways to Enjoy It
Serve these bars cold or at room temperature for guests. A drizzle of caramel sauce makes them feel extra special and indulgent. They pair perfectly with a hot cup of coffee or tea. Bring these to your next family gathering for a big hit. Everyone will ask you for your secret recipe after one bite.
Place them on a pretty platter for your holiday guests. Add a few fresh berries on the side for bright color. This dessert is a great way to end a meal. It is light enough for a snack but very satisfying. Invite a neighbor over and share a few sweet squares today.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to five days. You can also freeze individual squares for a quick treat later. Thaw them in the refrigerator before serving for the best texture. Make this a day ahead to save time during holidays. The flavors actually get better as the bars sit and set.
Tips for Best Results
- Don’t skip the chilling time in the refrigerator before slicing.
- Use room temperature cream cheese for a perfectly smooth filling.
- Press the dough seams firmly to prevent any filling leaks.
- Brush the butter evenly to get that golden brown crust.
- Double the cinnamon if you want a bolder spice flavor.
- Cut into small squares since these bars are very rich.
- Wipe your knife between cuts for clean and pretty slices.
- For Thanksgiving, double the batch to feed a larger crowd.
Ways to Switch It Up
- Drizzle melted chocolate over the top before you serve them.
- Swap the vanilla for almond extract for a unique nutty twist.
- Add a layer of apple slices for a fall harvest version.
- Use a gluten-free crescent dough for your dietary needs.
- Swap maple syrup for honey for a milder, earthy sweetness.
Common Questions
Can I make this ahead of time?
Yes, this is a perfect make-ahead dessert for busy hosts. It needs at least three hours to chill in the fridge. Making it the night before ensures it is perfectly set.
How do I know when it is done?
The top should be a beautiful golden brown color. The center should feel set and not jiggly when moved. A toothpick should come out clean from the dough layers.
Will my kids actually eat this?
Absolutely, kids love the familiar taste of cinnamon and sugar. It tastes just like a churro from the fair. The creamy center makes it a kid-approved favorite every time.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Churro Cheesecake
Ingredients
- 2 (8-ounce) cans refrigerated crescent roll dough
- 16 ounces cream cheese, softened
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 large eg g
- 2 tablespoons ground cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a 9x13 inch baking pan.
- In a small bowl, whisk together 1/2 cup granulated sugar and 2 tablespoons ground cinnamon until well combined.
- Sprinkle approximately half of the cinnamon-sugar mixture evenly over the bottom of the prepared baking pan.
- Unroll one can of crescent roll dough and place it in the bottom of the pan, stretching to the edges and pressing seams together to seal.
- In a large mixing bowl, beat the softened cream cheese, the remaining 1/2 cup sugar, egg, and vanilla extract until the mixture is smooth and aerated.
- Spread the cheesecake filling evenly over the bottom layer of crescent dough.
- Unroll the second can of crescent roll dough and carefully layer it on top of the cream cheese mixture, sealing any seams.
- Brush the melted butter over the top layer of dough and sprinkle the remaining cinnamon-sugar mixture evenly across the surface.
- Bake for 30 to 35 minutes until the pastry is golden brown and the center is set.
- Remove from oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before slicing into squares.
