What’s better than a churro? Churro flavored cheesecake! This incredible recipe is made with only 7 ingredients and it comes together in minutes. It’s flavored with lots of cinnamon sugar, a buttery flaky crust, and sweet and tangy cream cheese filling.
This is one of those recipes that you’ll come back to again and again. It’s great for feeding a crowd, it always tastes delicious, and it’s super easy. Love the flavor of cinnamon sugar? Try our Cinnamon Roll Cake and Cinnamon Cookies, too.
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Why this recipe works
Store bought crescent roll dough works as the flaky/buttery crust mimicking the texture of churro dough.
A combination of melted butter, granulated sugar, and cinnamon create a topping that is sweet and a little crunchy just like the outside of a churro.
A simple sweetened cream cheese filling adds a bit of tang and smooth and creamy cheesecake center.
Ingredients needed
- Crescent roll dough or sheets – Two 8oz tubes, I use Pillsbury.
- Cream cheese – Should be softened to room temperature so it mixes up easily.
- Granulated sugar – For making the cinnamon sugar and for sweetening the cream cheese.
- Egg – To thicken the cream cheese.
- Vanilla extract – For flavoring the cheesecake layer.
- Cinnamon – For that classic churro flavor.
- Melted butter – For brushing on top before adding the cinnamon sugar.
Recipe overview
Begin by opening one 8oz tube of crescent rolls. Unroll the dough and press the seams together to form one rectangular piece. Place into the bottom of a greased 9×13 baking pan.
Combine cream cheese, sugar, egg, and vanilla, beating until smooth and well combined. Pour the cream cheese mixture over the crust and spread into an even layer.
Using the second tube of crescent roll dough, unroll and press the seams together (just like you did with the first one) and place it over the cream cheese layer. It should cover the cream cheese completely.
Pour melted butter over the top and spread it into an even layer.
Sprinkle with cinnamon sugar. Bake!
Optional toppings
These cheesecake bars are delicious as is, but if you want to add a little something extra, serve them with one of the following:
- Dulce de leche or salted caramel sauce
- Chocolate sauce
- Honey
- Vanilla ice cream
- Fresh strawberries
More cheesecake recipes
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Recipe
Churro Cheesecake Bars
Ingredients
Cinnamon sugar:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
Cheesecake bars:
- Two 8-oz packages refrigerated crescent roll dough or sheets
- 16 oz full fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and cooled slightly
- see note for optional toppings
Instructions
Cinnamon sugar:
- Combine cinnamon and sugar. Set aside.
Cheeecake bars:
- Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9×13 baking pan and sprinkle 1-2 tablespoons cinnamon sugar in the bottom.
- Open one tube of crescent rolls. Unroll the dough and press the seams together to form one rectangular piece. Place into the bottom of the prepared 9×13 baking pan, it should cover the whole bottom of the pan.
- Combine cream cheese, sugar, egg, and vanilla, beating until smooth and well combined. Pour the cream cheese mixture over the crust and spread into an even layer.
- Using the second tube of crescent roll dough, unroll and press the seams together (just like you did with the first one) and place it over the cream cheese layer. It should cover the cream cheese completely.
- Pour melted butter over the top and spread it into an even layer (I use the back of a spoon). Sprinkle with remaining cinnamon sugar.
- Bake for 26-30 minutes, until the crescent dough has puffed and is golden brown. Place on a wire rack to cool completely, then transfer to the fridge until chilled. Once chilled, cut and serve.
Notes
Optional toppings:
- Dulce de leche or salted caramel sauce
- Chocolate sauce
- Honey
- Vanilla ice cream
- Fresh strawberries
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Marina Fuentes
After the churro cheesecake has cooled , when putting it away in the refrigerator do you cover it?
Allison
I cover it as long as it has cooled completely. If there is any residual warmth, don’t cover it or it will get soggy.
Shelly Slade
Can I use Pillsbury Flaky Rolls instead of Crescent?
Thank you
Allison
Like biscuits? No, I wouldn’t recommend it.
Kenneth Smith
My family lives this recipe. Quick and easy.
Allison
I’m so glad! Thanks for stopping by. 🙂
Stephanie Harjo
This was very tasty, we really liked it.
Marlen
Is it supposed to be crunchy on top? Mine is crunchy on the edges but not in the middle
Allison
Yes, the top should be a bit crunchy.
Kate Brennan
Very very good! I made two 8×8 and both turned out perfectly.
Allison
That’s great! I’m so glad!
Mrs W
I made this with low fat cream cheese and stevia for a more healthy version. topped with strawberries and a tiny bit of condensed milk… deelish
Allison
That’s great to hear! Thanks for stopping by. 🙂
Erica Gonzalez
My husband doesn’t have a sweet tooth like me but he asked me to make this and he absolutely loved it! We even tried it fresh out the oven and it was already heavenly! Thanks a million. I don’t think I will change anything. It’s absolutely perfect.
Allison
Thanks for the kind review, Erica. 🙂
Madisom
I have made this twice this week! It’s absolutely delicious
Allison
I’m so glad! Thanks for stopping by. 🙂
Jc
Can this be made with Splenda for the cheesecake portion to reduce sugar content?
Allison
I’ve only made the recipe as written, so I can’t say for sure.
Sabibi
love it made two within a 4 day span!
Allison
That’s great to hear! Thanks for stopping by. 🙂
Nancy Danyels
I need to make a day ahead. If it’s completely cooled do I cover and store in refrigerator? Will it get too soft?
Allison
Hi, Nancy. Yes, once it has cooled you will cover and refrigerate it. You can make it a day ahead. Enjoy!