Crescent Roll Churro Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Pour in Cheesecake Filling: Pour the prepared cheesecake filling evenly over the cinnamon-sugar coated dough layer in the casserole dish.
- 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.
- 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.
- 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.
- 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
