This churro cheesecake recipe blends a buttery crescent roll crust with a creamy cinnamon-spiced cheesecake filling. Sweet, flaky, and totally addictive perfect for parties or family dessert nights.
2 tubes (8 oz each) crescent roll dough
16 oz cream cheese, softened
1 cup granulated sugar (divided)
1 large egg
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 cup melted butter
1. Preheat oven to 350°F. Lightly grease a 9×13 baking dish.
2. Unroll one tube of crescent roll dough and press it into the bottom of the pan. Seal any seams.
3. In a bowl, beat cream cheese, 3/4 cup sugar, egg, and vanilla until smooth.
4. Spread cream cheese mixture evenly over the dough.
5. Unroll the second tube of dough and lay it over the cream cheese mixture, pressing seams together.
6. Brush the top with melted butter.
7. Combine remaining 1/4 cup sugar with cinnamon. Sprinkle evenly over the top.
8. Bake 30–35 minutes or until golden brown. Cool before slicing.
Optional toppings: caramel sauce, honey, chocolate drizzle, or fresh strawberries.
Store leftovers in the fridge up to 4 days or freeze up to 2 months.
Reheat briefly in the microwave to restore softness.