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
Scale
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
