Crescent Roll Churro Cheesecake is a dreamy dessert mash-up that’s as simple as it is showstopping. Imagine all the crackly cinnamon-sugar bliss of a churro meeting the tangy, creamy heart of cheesecake, all nestled inside buttery crescent roll pastry. This treat is pure joy in bar form, whether you cut generous squares to serve after dinner or sneak little bites straight from the fridge. It’s fast, festive, and will make you feel like a magician in the kitchen—without a hint of fuss.
Ingredients You’ll Need
One of the best things about Crescent Roll Churro Cheesecake is how unfussy the ingredients are. Simple pantry staples come together, each one bringing a little magic—think creamy richness, golden color, and the irresistible sparkle of cinnamon sugar. Here’s what you’ll need and why:
- Refrigerated crescent roll dough: This shortcut pastry makes for a flaky, buttery crust and top—absolutely key to the magic.
- Cream cheese, softened: The foundation for that luscious, tangy cheesecake filling.
- Granulated sugar: Adds sweetness to both the filling and that classic churro topping.
- Ground cinnamon: Gives the dessert its signature warm bakery aroma and classic churro flair.
- Unsalted butter, melted: Helps the cinnamon-sugar stick and adds extra richness over the golden top.
- Vanilla extract: Brings out all the best notes in the cream cheese and really rounds out the filling.
- Nonstick cooking spray: Ensures nothing sticks to the pan, so every slice lifts out beautifully.
How to Make Crescent Roll Churro Cheesecake
Step 1: Prep the Pan and Cinnamon Sugar
Start by preheating your oven to 350°F (175°C) and grabbing your favorite 9×13-inch baking dish. Give it a good mist with nonstick cooking spray; this guarantees painless serving later. In a small bowl, mix together 1/2 cup of granulated sugar with the cinnamon—this sweet-spicy duo will become the crowning glory on top of your Crescent Roll Churro Cheesecake.
Step 2: Make the Bottom Crust
Pop open your first can of crescent roll dough (always a satisfying moment) and unroll it. Carefully press it into the bottom of the greased dish, gently smoothing out any perforations and pinching seams together until you have a seamless pastry layer. This forms your delicious, golden base.
Step 3: Whip Up the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese, 1 cup of granulated sugar, and the vanilla extract until the mixture is totally smooth and creamy. Don’t rush—scrape down the sides as you go. When spread over the dough, this velvety filling becomes the hero of your Crescent Roll Churro Cheesecake.
Step 4: Layer the Top Crust
Take the second can of crescent roll dough, unroll it, and (as you did before) carefully lay it over your cream cheese mixture. Pinch together the seams gently. Trust me, it doesn’t need to be perfect; by the time it bakes up, all those layers will somehow end up looking flawless.
Step 5: Add Buttery Cinnamon Sugar Topping
Drizzle the melted butter all across the top layer of dough, making sure to reach every edge and corner. Then, exuberantly sprinkle the cinnamon-sugar mixture you made earlier over the entire surface until it feels absolutely festive. This is what gives Crescent Roll Churro Cheesecake its irresistible churro crunch.
Step 6: Bake and Chill
Slide the dish into your preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and puffed. Your kitchen will smell like a dreamy bakery! Let the bars cool completely on the counter, then cover and refrigerate for at least 1 hour. This step makes slicing so much easier, and the flavors get even better.
How to Serve Crescent Roll Churro Cheesecake
Garnishes
For extra pizzazz, dust your Crescent Roll Churro Cheesecake squares with a little extra cinnamon sugar or add a drizzle of warm caramel sauce or honey for shine and sweetness. A dollop of whipped cream never hurt, either!
Side Dishes
These bars are delicious all on their own, but they pair beautifully with fresh berries, a scoop of vanilla ice cream, or even a bright mango salsa for a little contrast. Serve as part of a dessert spread for potlucks or holidays—you’ll have everyone reaching for seconds.
Creative Ways to Present
Slice your Crescent Roll Churro Cheesecake into small squares for party bites, or even cut into long bars for a dunkable treat. Try stacking pieces on a tiered cake stand, or nestling them in cupcake liners for grab-and-go charm at gatherings.
Make Ahead and Storage
Storing Leftovers
To keep your Crescent Roll Churro Cheesecake tasting fresh, store any leftovers in an airtight container in the refrigerator. It will keep up to three days—the flavors deepen and the texture stays creamy and delightful.
Freezing
You can absolutely freeze Crescent Roll Churro Cheesecake! Slice it into bars, wrap them tightly in plastic wrap and foil, and pop them in the freezer for up to a month. Thaw overnight in the refrigerator for a sweet treat whenever you want it.
Reheating
If you love your churro cheesecake a bit warm, just microwave individual bars for about 15 seconds or pop them in a low oven for a few minutes. The top will get a little crisp and the filling turns extra creamy—a cozy treat any time of day.
FAQs
Can I use low-fat cream cheese in my Crescent Roll Churro Cheesecake?
You certainly can! The texture will be a bit lighter, and the filling just a touch less creamy, but it still works beautifully. For best results, let low-fat cream cheese come fully to room temperature before mixing.
What’s the best way to seal the seams in the crescent roll dough?
Use your fingertips to gently press and pinch the edges and seams together; if you have a little flour on your hands, that makes it even easier. The filling will help hold everything together once baked.
Can I make Crescent Roll Churro Cheesecake ahead of time?
Absolutely! In fact, chilling the bars in advance is key for firm, easy-to-slice pieces. You can make the entire dessert a day ahead, then store covered in the fridge until ready to serve.
Do I need to let it cool before slicing?
Yes, letting your Crescent Roll Churro Cheesecake cool completely and then chill in the refrigerator for at least an hour helps everything set properly, so your slices come out neat and gorgeous.
Is it possible to add mix-ins or extras to the filling?
Definitely! Try swirling in some dulce de leche, a handful of mini chocolate chips, or even finely diced strawberries for an extra surprise layer. Just keep additions modest so the bars hold together well.
Final Thoughts
If you’re looking for a no-fuss dessert that wows a crowd and makes the cook feel like a hero, Crescent Roll Churro Cheesecake is the one. It’s rich, playful, and always brings smiles. Treat yourself to a slice (or two), then pass the joy along to friends and family—the rave reviews will come rolling in!
Print
Crescent Roll Churro Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the deliciousness of this Crescent Roll Churro Cheesecake, a perfect blend of flaky crescent dough, creamy cheesecake filling, and a sweet cinnamon-sugar topping. It’s a simple yet impressive dessert that will have everyone asking for seconds!
Ingredients
Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Cinnamon-Sugar Topping:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Others:
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/4 cup unsalted butter, melted
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- Mix Cinnamon-Sugar: Combine 1/2 cup sugar with cinnamon in a small bowl; set aside.
- Layer the Dough: Unroll one can of crescent dough and press into the baking dish.
- Prepare Cheesecake Filling: Beat cream cheese, 1 cup sugar, and vanilla until smooth; spread over dough.
- Add Top Layer: Unroll the second can of dough and place it over the cream cheese layer.
- Add Toppings: Pour melted butter over the top layer, sprinkle with cinnamon-sugar.
- Bake: Bake for 30–35 minutes until golden and puffy.
- Cool and Serve: Cool, refrigerate for 1 hour, then slice and serve.
Notes
- For a crispy top, broil for the last 1–2 minutes. Add honey or caramel for extra sweetness.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
