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Churro cheesecake is a fusion dessert that combines the classic flavors of churros and cheesecake. The crust is inspired by the cinnamon sugar coating of traditional churros but utilizes a shortcut of pre-made crescent roll dough for ease. The crescent rolls get covered in cinnamon and sugar on top and bottom and sandwich the cheesecake filling.
The cheesecake filling is made with cream cheese, sour cream, sweetened condensed milk, sugar, eggs, vanilla and cinnamon. The key to the filling is using room temperature ingredients and doing serveral rounds of beating and scraping the bowl down. I highly recommend a stand mixer with whisk attachment for this job. Even using a stand mixer took a full five minutes of beating on high speed to achieve the smooth texture.
The churro cheesecake is baked on the bottom rack to ensure the bottom is cooked while the top doesn’t burn. Unfortunately it is not ready out of the oven. This dessert requires resting until it reaches room temperature and then chilling in the fridge. Total cool time is four hours. I highly recommend topping individual servings with fresh chopped strawberries and a hefty drizzle of sweetened condensed milk.
Churro Cheesecake
Ingredients
- 2 cans Pillsbury cresent rolls
Cheeescake Filling
- 24 oz cream cheese (3 blocks) softened
- 1/2 c sour cream
- 14 oz can sweetened condensed milk (1 can)
- 1/2 c sugar rounded
- 3 eggs
- 1/2 tbsp vanilla
- 1/2 tsp cinnamon
Topping
- 3/4 c sugar
- 1 tbsp cinnamon
- 2 tbsp salted butter melted
Instructions
- Preheat oven to 350 degrees.
- Line the bottom of a 9x13 pan with parchment paper and spray the pan with non-stick baking spray. Set aside.
- To a stand mixer or a mixing bowl beat the cream cheese, sour cream, sweetened condensed milk, sugar, eggs, vanilla and cinnamon. Scrape down the bowl several times and continue beating on high until everything is silky smooth and no lumps remain. Set aside.
- Mix the cinnamon and sugar together in a bowl.
- Evenly sprinkle 1/2 of the cinnamon sugar on the bottom of the pan.
- Between two pieces of parchment paper gently roll out the crescent rolls.
- Lay one of the crescent roll sheets on top of the cinnamon sugar.
- Pour all of the cheesecake filling on top of the crescent rolls.
- Lay the second sheet of crescent rolls on top of the cheesecake filling.
- Melt the butter and evenly spread on top of the crescent rolls.
- Top with the rest of the cinnamon and sugar mixture.
- Bake on the bottom rack of the oven for 40 minutes.
- Bring to room temperature for 2 hours on the counter.
- Place in the refrigerator for 2 more hours before cutting.
- Cut into 12 servings, top individual servings with chopped strawberries and a drizzle of sweetened condensed milk.