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–+ servings

Churro Cheesecake

Cheesecake filling is sandwiched between a cinnamon & sugar crust and topped with chopped strawberries and a drizzle of sweetened condensed milk.
5 from 3 votes
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Course Dessert
Servings 12

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.
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