Why this recipe works
Crescent roll sheets create a buttery, flaky base and lid that mimic churro dough with minimal effort, giving instant structure and a tender bite without advanced pastry skills.
Cinnamon sugar and melted butter form a crisp, caramelized top layer that echoes classic churro texture while perfuming the creamy cheesecake center.
A simple cream cheese filling delivers tang and richness, balancing the cinnamon-sugar sweetness for clean, crowd-pleasing flavor.
Table of Contents
Churro Cheesecake
What’s better than a churro? Churro flavored cheesecake! This incredible recipe is made with only 7 ingredients and it comes together in minutes. It’s flavored with lots of cinnamon sugar, a buttery flaky crust, and sweet and tangy cream cheese filling.
- Prep Time: 21 minutes
- Cook Time: 28 minutes
- Total Time: 49 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
Cinnamon sugar:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
Cheesecake bars:
- Two 8-oz packages refrigerated crescent roll dough or sheets
- 16 oz full fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and cooled slightly
- see note for optional toppings
Instructions
Instructions
Cinnamon sugar:
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Combine cinnamon and sugar. Set aside.
Cheeecake bars:
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Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9×13 baking pan and sprinkle 1-2 tablespoons cinnamon sugar in the bottom.
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Open one tube of crescent rolls. Unroll the dough and press the seams together to form one rectangular piece. Place into the bottom of the prepared 9×13 baking pan, it should cover the whole bottom of the pan.
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Combine cream cheese, sugar, egg, and vanilla, beating until smooth and well combined. Pour the cream cheese mixture over the crust and spread into an even layer.
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Using the second tube of crescent roll dough, unroll and press the seams together (just like you did with the first one) and place it over the cream cheese layer. It should cover the cream cheese completely.
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Pour melted butter over the top and spread it into an even layer (I use the back of a spoon). Sprinkle with remaining cinnamon sugar.
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Bake for 26-30 minutes, until the crescent dough has puffed and is golden brown. Place on a wire rack to cool completely, then transfer to the fridge until chilled. Once chilled, cut and serve.
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Optional toppings:
- Dulce de leche or salted caramel sauce
- Chocolate sauce
- Honey
- Vanilla ice cream
- Fresh strawberries
Nutrition
- Calories: 284 kcal
- Sugar: 20 g
- Sodium: 315mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Ingredients you’ll need
- Crescent roll dough or sheets: Two 8 oz tubes; Pillsbury works well for even layering and seam sealing.
- Cream cheese: 16 oz, softened for smooth mixing and fewer lumps.
- Granulated sugar: For the cheesecake filling and cinnamon sugar topping.
- Egg: Helps set the cheesecake layer cleanly for neat slices.
- Vanilla extract: Rounds out the cheesecake flavor and complements cinnamon.
- Ground cinnamon: Essential churro aroma and flavor.
- Unsalted butter (melted): Encourages crisping and cinnamon-sugar adhesion.
At-a-glance
- Pan: 9×13, greased and lightly dusted with cinnamon sugar on the bottom.
- Oven: 350°F, center rack, 26–30 minutes until puffed and golden brown.
- Cool: Fully cool on a rack, then chill before slicing for clean bars.
Step-by-step overview
- Prep the pan: Grease a 9×13 and sprinkle 1–2 tablespoons cinnamon sugar across the bottom.
- Bottom layer: Unroll one crescent sheet, seal seams into a rectangle, and fit snugly into the pan.
- Cheesecake filling: Beat cream cheese, sugar, egg, and vanilla until smooth; spread evenly over the base.
- Top layer: Unroll the second sheet, seal seams, and lay over the filling to fully cover it.
- Finish and bake: Brush or spoon melted butter over the top, shower with cinnamon sugar, and bake 26–30 minutes until puffed and golden.
Optional toppings
Dulce de leche or salted caramel, chocolate sauce, a drizzle of honey, vanilla ice cream, or fresh strawberries all pair beautifully with cinnamon-sugar and tangy cheesecake.
Variations to try
- Dulce de leche swirl: Dollop over the cheesecake layer and ripple lightly with a skewer before adding the top dough.
- Chocolate-churro finish: Add a thin chocolate drizzle after slicing; keep the cinnamon sugar intact for contrast.
- Apple-cinnamon upgrade: Fold a small amount of finely diced sautéed apple into the filling for fall flavor.
Puff pastry vs crescent rolls
Puff pastry yields a loftier, shatteringly crisp top but risks hollower layers and faster browning; crescent dough is easier to seam together, more forgiving, and matches the soft-then-crisp churro bite.
If using puff pastry, reduce butter on top slightly and watch for early browning; consider tenting loosely with foil in the last minutes.
Air fryer method (small batch)
Assemble in a smaller pan or loaf pan that fits the basket, then air fry at 320–330°F until the top is puffed and golden, checking early to prevent over-browning on the sugar.
Let cool and chill for clean slices; air fryers vary, so begin checking several minutes earlier than oven timing.
Pro tips and troubleshooting
- Seal the seams: Press crescent seams firmly so filling doesn’t leak to the edges, which can cause bubbling and uneven browning.
- Prevent soggy bottoms: Dust the pan with cinnamon sugar and avoid over-melting butter into pools before baking.
- Doneness cues: Look for puffed dough and uniform golden color; cool completely and chill for the cleanest cuts.
Make-ahead, storage, freezing
Bake, cool, and chill; bars hold well chilled and slice neatly the next day for stress-free serving.
Store covered in the refrigerator; for longer storage, freeze slices individually and thaw in the fridge overnight to preserve texture.
Learn more about dough handling at King Arthur Baking
FAQ
Can puff pastry replace crescent dough?
Yes, but monitor browning and expect a crisper, more delicate top; sealing and coverage are still important.
How do you prevent a soggy crust?
Seal seams, don’t oversaturate with butter, and bake until fully puffed and golden before chilling.
What’s the bake time in an 8×8 pan?
Reduce the recipe or expect thicker layers; begin checking earlier and rely on color and puff cues.
Can this be made without eggs?
The classic version uses one egg to set; egg-free custard-style alternatives require separate testing for structure.
How long does it last in the fridge?
Keep chilled and covered; slice cold for tidy bars and best bite.
Hi, I’m Lina! I’m a 43-year-old home cook and mom of two, serving up easy, soul-hugging recipes for real-life families. Join me for delicious and reliable baking recipes. Everything from cakes, brownies, cheese cake and cookies to bars, quick breads, and more. Every recipe is tested, perfected, and made to inspire confidence in your kitchen. Happy baking!