Churro Cheesecake Recipe
Churro Cheesecake Recipe
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Churro Cheesecake Recipe
Discover the perfect blend of crispy churro crust and creamy cheesecake filling with this irresistible churro cheesecake recipe. This Churro Cheesecake Recipe is easy to make, visually stunning, and ideal for any occasion.
Description :
When you combine two iconic desserts, magic happens. The churro cheesecake recipe marries the crispy, cinnamon sugar coated delight of churros with the luscious, creamy richness of cheesecake. Whether you’re a fan of traditional Mexican desserts or a cheesecake connoisseur, this fusion dessert is sure to captivate your taste buds.
The beauty of this recipe lies in its simplicity and versatility. It’s a dessert that feels fancy enough for celebrations but is easy enough to make as a midweek treat. The buttery layers of cinnamon dusted pastry cradle a velvety cream cheese filling, making every bite a harmony of textures and flavors.
Perfect for family gatherings, potlucks, or as a sweet indulgence at the end of a meal, this churro cheesecake recipe is a guaranteed crowd pleaser.
Ingredients:
For the Churro Crust:
- 2 cans (8 oz each) of crescent roll dough
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Instructions:
1.Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non stick spray.
2.Prepare the Cinnamon Sugar Mixture: In a small bowl, mix the granulated sugar and ground cinnamon. Set aside.
3.Layer the First Dough: Roll out one can of crescent roll dough and press it into the bottom of the prepared baking dish, ensuring it covers the entire surface.
4.Create the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese, sugar, vanilla extract, and egg. Beat with an electric mixer until smooth and creamy.
5.Add the Filling: Spread the cream cheese mixture evenly over the dough in the baking dish.
6.Add the Top Layer: Unroll the second can of crescent roll dough and gently place it over the cheesecake filling, covering it completely.
7.Brush with Butter and Cinnamon Sugar: Brush the melted butter generously over the top layer of dough. Sprinkle the cinnamon sugar mixture evenly over the buttered surface.
8.Bake: Bake in the preheated oven for 30 minutes, or until the top is golden brown and the cheesecake layer is set.
9.Cool and Serve: Allow the churro cheesecake to cool to room temperature before slicing. For best results, refrigerate for at least 1 hour before serving to ensure clean slices.
Notes:
- Make Ahead: This churro cheesecake recipe can be made a day in advance and stored in the refrigerator.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Variations: Add a pinch of nutmeg to the cinnamon sugar mix for extra flavor or drizzle caramel sauce over the finished dessert for a decadent touch.
- Serving Suggestions: Pair with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce.
Churro Cheesecake Recipe
Ingredients
- For the Churro Crust:
- 2 cans 8 oz each of crescent roll dough
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- ½ cup unsalted butter melted
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- 1.Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non stick spray.
- 2.Prepare the Cinnamon Sugar Mixture: In a small bowl, mix the granulated sugar and ground cinnamon. Set aside.
- 3.Layer the First Dough: Roll out one can of crescent roll dough and press it into the bottom of the prepared baking dish, ensuring it covers the entire surface.
- 4.Create the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese, sugar, vanilla extract, and egg. Beat with an electric mixer until smooth and creamy.
- 5.Add the Filling: Spread the cream cheese mixture evenly over the dough in the baking dish.
- 6.Add the Top Layer: Unroll the second can of crescent roll dough and gently place it over the cheesecake filling, covering it completely.
- 7.Brush with Butter and Cinnamon Sugar: Brush the melted butter generously over the top layer of dough. Sprinkle the cinnamon sugar mixture evenly over the buttered surface.
- 8.Bake: Bake in the preheated oven for 30 minutes, or until the top is golden brown and the cheesecake layer is set.
- 9.Cool and Serve: Allow the churro cheesecake to cool to room temperature before slicing. For best results, refrigerate for at least 1 hour before serving to ensure clean slices.
Notes
- Make Ahead: This churro cheesecake recipe can be made a day in advance and stored in the refrigerator.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Variations: Add a pinch of nutmeg to the cinnamon sugar mix for extra flavor or drizzle caramel sauce over the finished dessert for a decadent touch.
- Serving Suggestions: Pair with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce.
