Description
Churro cheesecake combines the crispy, cinnamon-sugar-coated churro with rich, creamy cheesecake. This unique dessert features a buttery, flaky crust and a luscious filling, perfect for any occasion. Here’s how to make it from scratch.
Ingredients
- Cream Cheese: 2 packages (16 oz total), softened
- Granulated Sugar: 1 cup
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Cinnamon: 1 tablespoon
- Puff Pastry or Crescent Roll Dough: 2 sheets or 2 cans
- Butter: 4 tablespoons, melted
Instructions
- Preheat oven to 350°F (175°C).
- Roll out puff pastry or crescent roll dough and line a 9×13-inch baking pan with parchment paper.
- Press one layer of dough into the bottom of the pan and brush with melted butter.
- Sprinkle with a mix of 1/2 cup sugar and 1 tbsp cinnamon.
- In a large bowl, beat 16 oz softened cream cheese until smooth. Gradually add 1 cup sugar, then 2 eggs (one at a time), and 1 tsp vanilla extract, beating until creamy.
- Pour the cheesecake filling over the dough and spread evenly.
- Cover with another layer of dough, brush with melted butter, and sprinkle with remaining cinnamon-sugar.
- Bake for 30-35 minutes until golden brown.
- Cool in the pan for 30 minutes, then transfer to a cooling rack. Refrigerate for 2-3 hours before serving.
Notes
Optional Add-ins:
- Nutmeg: 1/2 teaspoon
- Chocolate Chips: 1/2 cup
- Caramel Sauce: for drizzling
- Fresh Fruits: for serving
- Nuts: 1/2 cup, chopped
- Cocoa Powder: 1 tablespoon
- Honey or Maple Syrup: for drizzling
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cuisine: American
Nutrition
- Serving Size: 9g
- Calories: 100kcal
- Sugar: 22g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg