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
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!
Stacy Balcerak says
Easy and excellent!!
Allison says
I’m glad you enjoyed it!
Monica says
can this be put together the night before and baked in the morning? trying to save some sanity with an 11 month old
Allison Mattina says
Hi, Monica. I have always baked it right after assembling it. It does need to chill for several hours in the fridge after baking, so you could just bake it the night before serving. Enjoy!
Fallon says
This looked and smelled good while baking, but the taste was a letdown. Maybe it was because I made it a day before we ate it? Not sure I’d make it again.
Lindsey says
Absolutely loved these!! Hit with the whole family.
Allison says
I’m glad you enjoyed them. Thanks for taking the time to comment. 🙂
Lia C. says
Made this for a school party and everyone loved it, the top came out nice and crunchy. I was wondering if there was a technique to getting the seams to stay together because even though I mashed them together it still fell apart. Thanks for this recipe Allison.
Allison says
Hi! Pillsbury makes crescent sheets (crescent roll dough without the seams). You can try that next time. Thanks for stopping by!
Char Woolfe says
I made this to go along with a taco bar for my son’s bday. It was so easy AND delicious!! I had people who usually don’t talk to the older lady in the group come tell me how amazing it was! It was a huge win
Allison says
That’s great to hear! 🙂 Thanks for stopping by.
Carrie Grosse says
Omgoodness, this is so delicious. everyone loved it. it was easy to make, and I can’t wait to share it at our family reunion this summer.
thank you 😊
Allison Mattina says
You’re welcome! I’m glad you enjoyed it!
Brian says
made this but added cocoa powder to the cream cheese mixture and made chocolate churro cheesecake
Allison Mattina says
Yum! That sounds great. 🙂