Crescent Roll Churro Cheesecake Recipe

Introduction

This Crescent Roll Churro Cheesecake combines the flaky, buttery goodness of crescent rolls with a creamy, cinnamon-spiced cheesecake filling. It’s an irresistible dessert that’s perfect for gatherings or a special treat at home.

Ingredients

• 2 cans (8 oz. each) Pillsbury crescent dough sheets
• 3 blocks (8 oz. each) cream cheese, softened
• 1/2 cup sour cream
• 3 eggs
• 2 teaspoons vanilla extract
• 1 can sweetened condensed milk
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• Nonstick cooking spray
• Optional: sliced strawberries and extra sweetened condensed milk for drizzling
• 1/2 cup sugar (for topping)
• 2 tablespoons cinnamon (for topping)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9×13-inch casserole dish with nonstick cooking spray.
2. Step 2: In a large mixing bowl, combine the softened cream cheese with sour cream, eggs, vanilla extract, sweetened condensed milk, sugar, and cinnamon.
3. Step 3: Use a hand mixer to blend the ingredients thoroughly until the mixture is smooth and free of lumps.
4. Step 4: Roll out one can of crescent dough to roughly fit the size of your baking dish. Press it evenly into the bottom of the dish; it doesn’t need to look perfect since it will be covered.
5. Step 5: Sprinkle an even layer of cinnamon-sugar over the crescent dough in the dish.
6. Step 6: Pour the cheesecake filling over the cinnamon-sugar-coated dough. Gently lay the second can of crescent dough over the filling, being careful not to let it sink into the filling.
7. Step 7: Sprinkle the entire top layer with the remaining cinnamon-sugar mixture to coat evenly.
8. Step 8: Bake in the preheated oven for 40 to 45 minutes. Check doneness by inserting a toothpick in the center—it should come out clean.
9. Step 9: Remove from the oven and place the dish on a cooling rack to allow heat to escape. Let it cool for about 1 hour. Cover tightly and refrigerate for at least 8 hours, ideally overnight. The cheesecake tastes best when made ahead and served the next day.

Tips & Variations

• Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
• For added flavor, sprinkle a bit of nutmeg or pumpkin pie spice with the cinnamon-sugar topping.
• Serve with sliced strawberries and a drizzle of sweetened condensed milk for a fresh, sweet finish.
• To prevent the dough from sinking, handle it gently when spreading on top of the cheesecake filling.

Storage

Store leftover cheesecake tightly covered in the refrigerator for up to 3 days. When ready to serve, you can enjoy it cold or let it sit at room temperature for 15 minutes to soften slightly. Reheating is not recommended as the crescent dough may lose its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crescent dough for this recipe?

Yes, just be sure to thaw the crescent dough completely before rolling it out and using it in the recipe for best results.

Can I make this cheesecake ahead of time?

Absolutely. In fact, this cheesecake tastes better the next day after chilling overnight, which helps the flavors meld and the texture to set perfectly.

Crescent Roll Churro Cheesecake Recipe

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This Crescent Roll Churro Cheesecake is a delightful fusion dessert that combines the flaky, buttery layers of crescent roll dough with a creamy, cinnamon-spiced cheesecake filling. Topped with a cinnamon-sugar coating reminiscent of classic churros, this dessert bakes to golden perfection, offering a rich and indulgent treat perfect for any occasion. The sweetened condensed milk adds a smooth sweetness, while optional sliced strawberries and extra drizzle enhance its flavor and presentation.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 9 hours 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough and Filling

• 2 – 8 oz. cans Pillsbury crescent dough sheets
• 3 – 8 oz. blocks cream cheese, softened
• 1/2 cup sour cream
• 3 eggs
• 2 teaspoons vanilla extract
• 1 can sweetened condensed milk (plus more for drizzling)
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• Nonstick cooking spray

Cinnamon Sugar Topping

• 1/2 cup sugar
• 2 tablespoons cinnamon

Optional Garnish

• Sliced strawberries
• Additional sweetened condensed milk for drizzling

Instructions

1. Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9×13-inch casserole dish thoroughly with nonstick cooking spray to prevent sticking during baking.
2. Make the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese, sour cream, eggs, vanilla extract, one can of sweetened condensed milk, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Use a hand mixer to blend the ingredients until the mixture is smooth and free of lumps.
3. Prepare the Bottom Layer: Roll out one can of crescent dough to roughly match the size of the baking dish. Carefully lay it into the bottom of the greased dish, pressing gently to ensure even coverage. Any imperfections are fine since this layer will be covered.
4. Add Cinnamon Sugar to the Dough: Sprinkle a generous, even coating of the cinnamon-sugar mixture (1/2 cup sugar combined with 2 tablespoons cinnamon) over the dough to give it that churro flavor.
5. Pour in Cheesecake Filling: Pour the prepared cheesecake filling evenly over the cinnamon-sugar coated dough layer in the casserole dish.
6. Top with Second Dough Layer: Repeat the rolling process with the second can of crescent dough, carefully laying it over the cheesecake filling. Handle gently to avoid sinking the dough into the filling. Like the bottom, it doesn’t need to look perfect.
7. Coat the Top with Cinnamon Sugar: Sprinkle the remaining cinnamon-sugar mixture evenly on top of the upper dough layer to enhance the churro effect after baking.
8. Bake: Place the casserole dish in the preheated oven and bake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the cheesecake is fully cooked.
9. Cool and Chill: Remove the dish from the oven and place it on a cooling rack or stove top to allow heat to escape from underneath. Let it cool for about 1 hour. Once cooled, cover tightly with plastic wrap and refrigerate for at least 8 hours or preferably overnight. The cheesecake tastes even better the next day, so making it ahead is recommended.

Notes

• Softening the cream cheese ahead of time ensures a smooth filling without lumps.
• Carefully laying the top dough prevents it from sinking and keeps the layers distinct.
• The casserole dish size is important; using a 9×13-inch provides the proper thickness for baking.
• Make sure to chill the cheesecake thoroughly to set the filling for best slicing results.
• Optional toppings like sliced strawberries and extra sweetened condensed milk drizzle add freshness and sweetness.
• This dessert is best refrigerated and served cold.

Keywords: crescent roll, churro cheesecake, cinnamon sugar, cream cheese dessert, easy cheesecake recipe, sweetened condensed milk dessert