Churro Cheesecake

You know that moment when you crave something sweet, cinnamony, and slightly over-the-top? Yeah, me too. I first tried this hybrid after a late-night baking impulse and I’ve never looked back. Churro Cheesecake gives you the fried-dough vibes without the greasy guilt and the creamy cheesecake finish that actually matters.

If you like mashups, you might enjoy my take on an apple-cheesecake snack—see my recipe for Apple Crisp Cheesecake Bites for a similar comfort vibe. Ready to get cozy with cinnamon, cream cheese, and a flaky outside? Let’s go.

Why You’ll Love This Recipe

• Cinnamon-forward flavor that hits like a warm hug.
• Quick-ish to assemble—no artisan skills required.
• Textural contrast: crisp, buttery exterior and silky filling.
• Great for sharing at brunch, parties, or to impress people who think you “bake for fun.”
• Flexible: you can tweak sweetness, crust, or toppings to match your mood.

Ingredients You’ll Need

• 1 tablespoon ground cinnamon
• ½ cup granulated sugar
• Two 8-ounce packages refrigerated crescent roll dough or sheets
• 16 ounces full-fat cream cheese, softened
• ¾ cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• 3 tablespoons unsalted butter, melted and slightly cooled

Quick FYI: I use full-fat cream cheese every time. IMO it really makes the texture and flavor sing.

How to Make (Step-by-Step)

Follow these steps in order. Read them once, then don’t panic—you can totally do this.

Preheat and prep

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch springform pan or line a baking sheet if you want smaller, hand-held versions.

Prepare the cinnamon sugar

• In a small bowl, mix 1 tablespoon ground cinnamon with ½ cup granulated sugar.
• Set this aside; you’ll use it to coat the dough and finish the top.

Create the base with crescent dough

• Unroll the crescent dough and press seams to seal into one sheet.
• Press the dough into the bottom and slightly up the sides of your springform pan, trimming excess.
• Brush the dough lightly with 1–2 tablespoons of the melted butter and sprinkle a thin layer of the cinnamon sugar.
• Bake the crust for 8–10 minutes until just set and slightly golden. Don’t overbake; the crust should firm up but not brown deeply.

Make the filling

• In a medium bowl, beat 16 ounces softened cream cheese until smooth.
• Add ¾ cup granulated sugar, 1 large egg, and 1½ teaspoons vanilla extract. Mix until silky and lump-free.
• Taste—if you want it sweeter, add a tablespoon or two more sugar. I rarely do, because cinnamon sugar brings punch.

Assemble and bake

• Pour the filling over the prebaked crust and smooth the top with a spatula.
• Sprinkle another light layer of the cinnamon-sugar blend on top.
• Dot the top with the remaining melted butter for a golden finish.
• Bake at 350°F for 20–25 minutes, or until the center jiggles slightly when you nudge the pan.
• Cool on a rack, then chill for at least 2 hours (overnight if you can).

Serve

• Run a knife around the springform edge before releasing to avoid tearing.
• Dust with extra cinnamon sugar or serve with a drizzle of chocolate or caramel if you feel fancy.
• Slice and serve chilled. Try not to eat the whole thing in one go—no promises from me, though.

Pro Tips for the Best Results

• Use room-temperature cream cheese for a smooth, lump-free filling.
• Don’t overmix the batter; mix just until combined to avoid too much air.
• Chill well—cheesecake firms up as it cools, and it tastes better after a rest.
• Prevent cracks by baking at moderate heat and avoiding overbaking.
• Swap the crescent dough with puff pastry if you want a flakier crust.
• Brush with butter before sprinkling cinnamon sugar to lock flavor and help browning.

Storing and Reheating

• Refrigerate: Store leftover cheesecake in an airtight container in the fridge for up to 4–5 days.
• Freeze: Wrap slices tightly in plastic wrap and foil; freeze for up to 1 month. Thaw overnight in the fridge before serving.
• Reheat: If you prefer it slightly warm, reheat a slice in a 300°F oven for about 8–10 minutes. I avoid microwaving because it changes texture too much.

Frequently Asked Questions (FAQ)

What if I don’t have crescent dough?

You can use pre-made pie crust or puff pastry. Puff pastry gives more flake; pie crust gives sturdiness. Both work fine.

Can I make this without eggs?

You can try an egg substitute like a flax egg, but I recommend at least one egg for structure and creaminess. I haven’t tested an egg-free version extensively.

How do I avoid cracks in the cheesecake?

Bake at a steady 350°F and remove the cheesecake when the center still jiggles a bit. Chill fully before slicing. Oh, and resist the urge to force-cool it.

Can I double the recipe?

Yes, double the filling and use a larger pan or two pans. Adjust bake time as needed; a larger mass will take longer.

Conclusion

This Churro Cheesecake delivers that cinnamon-sugar nostalgia with a creamy, reliable cheesecake core—perfect for brunch, dessert, or when you just need to impress your friends without starting a three-day baking project. If you want a slightly different inspiration or another fun cheesecake mashup, check out Churro Cheesecake (So Easy!) – Celebrating Sweets for another take. I’d love to hear how your version turned out—leave a comment and drop a rating if you tried it. Go on, make something delicious and slightly dramatic today. 🙂