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A rich and creamy Churro Cheesecake topped with cinnamon sugar and caramel drizzle, surrounded by churros on a wooden board.

Churro Cheesecake

sophie
A delicious fusion of two beloved desserts: the crispy, cinnamon-sugar churro and creamy cheesecake. This irresistible treat features a buttery, flaky crust, a smooth cheesecake filling, and a cinnamon-sugar topping that will leave your taste buds begging for more.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Mexican
Servings 12
Calories 290 kcal

Ingredients
  

For the Crust

  • 1 can crescent roll dough 8 oz
  • 2 tbsp melted butter
  • ¼ cup cinnamon sugar see below for details

For the Cheesecake Filling

  • 24 oz 3 packages full-fat cream cheese, softened
  • ½ cup sour cream
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating

  • 1 cup Ceylon cinnamon
  • 4 cups granulated sugar

Optional Toppings

  • Caramel sauce
  • Whipped cream
  • Additional churros for garnish

Instructions
 

Prepare the Cinnamon-Sugar Coating

  • In a bowl, mix 1 cup of Ceylon cinnamon with 4 cups of granulated sugar. Set aside.

Prepare the Crust

  • Unroll the crescent dough and gently press it into the bottom of a greased 9x13-inch baking pan. Brush the dough with melted butter, then sprinkle generously with cinnamon-sugar.

Make the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese, sour cream, sugar, and vanilla extract until smooth. Be careful not to overmix to prevent air bubbles.

Assemble the Cheesecake

  • Spread the cheesecake mixture evenly over the prepared dough. Sprinkle with the remaining cinnamon-sugar mixture.

Bake

  • Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until the crust is golden brown and the cheesecake filling is set. Let it cool completely before slicing.

Serve

  • Slice into squares and serve chilled or at room temperature. Top with caramel sauce, whipped cream, or churro pieces for extra indulgence.

Notes

  • Storage: Store leftover churro cheesecake bars in an airtight container in the fridge for up to 5 days. To extend the shelf life, freeze for up to two months. Wrap them well to prevent freezer burn.
  • Variations: You can try different toppings, such as fresh berries or a fruit compote, or make mini versions for easy serving at parties.
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