Ingredients
Method
Preparation
- Mix cinnamon and sugar for the topping and base. Set aside 1 to 2 tablespoons for the pan.
- Heat the oven to 350°F with a rack in the center. Lightly grease a 9x13 pan, then sprinkle 1 to 2 tablespoons of the cinnamon sugar over the bottom.
- Unroll the first crescent dough. If perforated, press seams to seal into one rectangle. Fit it into the pan to cover the bottom evenly.
- Make the filling: beat softened cream cheese, ¾ cup sugar, egg, and vanilla until smooth and creamy without lumps.
- Pour the cheesecake filling over the crust and spread it into an even layer.
- Unroll the second dough, press seams if needed, and place it over the filling.
- Pour melted butter over the top and spread evenly.
- Sprinkle the remaining cinnamon sugar evenly over the buttered dough.
Baking
- Bake for 26 to 30 minutes until the top looks puffed and golden brown.
- Let it cool completely on a wire rack.
Chilling
- Chill the pan until firm, at least 2 hours or overnight, before slicing into bars.
- Serve the Churro Cheesecake chilled for the cleanest cuts.
Nutrition
Notes
For the best results, bring cream cheese, egg, and dough to room temperature. Avoid overbaking to keep the filling creamy. Adjust cinnamon sugar to taste.