churro cheesecake

Churro Cheesecake bars are quick and luscious. These have a flakey crispy base, creamy center and topped with cinnamon and sugar, divine!

Churro Cheesecake

Pillsbury Crescent Dinner Rolls (I used the butter flake kind)

Cream Cheese (8 oz. each Cream Cheese, softened)

vanilla

egg (slightly beaten)

sugar (divided)

Tbsp cinnamon

Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and 1/2 cup sugar until smooth.

Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.

Spray a 9x13 baking dish with cooking spray and sprinkle 1/4 cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9x13.

On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9x13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9x13 baking dish on top of the cinnamon sugar.

Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.

Sprinkle the top with the remaining 1/4 cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.

This churro cheesecake recipe combines a simple crust made with Maria cookies, creamy cheesecake filling and a flaky crust topped with cinnamon sugar.

Maria cookies (1 package or 34 cookies)

sugar

unsalted butter, melted

cinnamon

oz full fat cream cheese,

egg,

vanilla extract

8-oz tube Pillsbury crescent rolls

unsalted butter,

Prep your tools

Preheat your oven to 350F. Line a 9&#215;13 glass baking dish with aluminum foil, leaving a generous overhang on either end so that you can lift the cheesecake out of the pan later. Spray with PAM and set aside.

Make the cinnamon sugar

In a small bowl, combine the ground cinnamon and sugar. Set aside.

Make the cookie crumb base

Place the cookies in your food processor and pulse until the cookies resemble breadcrumbs. Add the sugar and cinnamon, then pulse a few times to blend. Pour the melted butter over the crumbs, then pulse until the butter has been worked in. You should have a cookie crumb mixture that looks moist and sticks together when you press it with your fingers.

Add crumbs to the prepared baking dish

Remove the blade and scrape down the sides of your food processor with a spatula. Transfer the cookie crumbs to your prepared 9&#215;13 baking dish. Spread them out to cover the bottom of the pan.

Form the crust

Using your spatula or the back of a metal spoon, firmly but gently press the crumbs down. Don&#8217;t press so hard that you crumble the crust. You just want to press down enough for the crumbs to stick together. Go along the edges of the pan to make sure the edges are pressed too. Set aside.

Add some of the cinnamon sugar

Sprinkle 1 1/2 tablespoons of the cinnamon sugar mixture over the crust.

Make the cheesecake filling

In the bowl of a stand mixer or a large bowl, combine the softened cream cheese, sugar, egg and vanilla. Using the paddle attachment or a large whisk attachment if using a hand-held mixer, beat the ingredients until well combined. Scrape down the sides of the bowl with a clean spatula.

Add the filling to the baking dish

Pour the cream cheese mixture on top of the cookie crust and spread it evenly with a spatula.

Make the top crust

Remove the cresent roll dough from the tube and spread it out on a clean surface. Press the seams together so that the dough forms one rectangular piece. Carefully transfer to your baking dish, placing the dough over the cheesecake filling. Arrange the dough so that it covers the filling completely.

Add butter and cinnamon sugar

Spread the melted and cooled butter on top of the dough with a pastry brush or a metal spoon. Sprinkle the remaining cinnamon sugar on top.

Bake

Place the cheesecake in the oven and bake for 25-30 minutes, until the crescent dough crust has puffed up and is golden.

Cool

Let the cheesecake cool to room temperature.

Chill

Cover the cheesecake with saran wrap and place it in the fridge to chill overnight.

Serve

What&#039;s better than a churro? Churro flavored cheesecake! This incredible recipe is made with only 7 ingredients and it comes together in minutes. It&#039;s flavored with lots of cinnamon sugar, a buttery flaky crust, and sweet and tangy cream cheese filling.

Churro Cheesecake Bars

Two 8-oz packages refrigerated crescent roll dough

oz full fat cream cheese (softened)

unsalted butter (melted and cooled slightly)

see note for optional toppings

Combine cinnamon and sugar. Set aside.

Cinnamon sugar:

Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9x13 baking pan and sprinkle 1-2 tablespoons cinnamon sugar in the bottom.

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 9x13 baking pan, it should cover the whole bottom of the pan.

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.

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.

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.

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.

Cheeecake bars:

Very very good! I made two 8x8 and both turned out perfectly.

My family lives this recipe. Quick and easy.

Quick, easy and delicious!!  It’s great on its own but, like with the beloved churro, honey sends it over the top!!  Thanks!!

Churro Cheesecake is the dessert you didn’t know you needed! Creamy vegan cheesecake stuffed between layers of flaky, cinnamon sugar flavored crescent crust. It’s the perfect dessert to make for a special event or a family dinner.

rolls of Pilsburry Doughboy Crescent Rolls

cane sugar

vegan cream cheese (8 ounces containers)

maple syrup

lemon juice

coconut oil

cornstarch

chocolate drizzle

Bakery on Main Granola Crumbles

In a small bowl, combine the sugar and cinnamon.

To a mixing bowl, add all your cheesecake filling ingredients and whisk together with a handmixer or by hand with a whisk.

Roll the crescent rolls out and mold them together using your hands to they won’t rip apart.

Add half of the cinnamon sugar to a 9&#215;13” baking dish. Place the first crescent dough layer down on top of the cinnamon sugar.

Add cheesecake filling and spread out using a spatula or the back of a spoon.

Carefully add the second crescent dough layer and the rest of the cinnamon sugar.

Bake at 350 F for 35 minutes. Let cool off completely and chill in the fridge for 4 hours or overnight for best results.

Once it’s chilled, use a knife to cut it into squares/bars and enjoy!

Optional: Drizzle melted chocolate and add Bakery on Main Dark Chocolate Sea Salt Granola.

These Pumpkin Churro Cheesecake Bites are the kind of cozy, fall-friendly treat you make when you want something easy but still wildly impressive for a party or potluck. You get a creamy pumpkin-spiced cheesecake layer sandwiched between buttery crescent dough, plus that classic churro-style cinnamon sugar that makes the whole kitchen smell amazing. Everything bakes in one pan, and once it’s chilled, you just slice, drizzle with caramel, and serve — no fancy steps required. They’re the perfect make-ahead dessert for anyone who loves warm spices and fall flavors.

Pumpkin Churro Cheesecake Bites Recipe by Tasty

nonstick spray

oz cream cheese (from 2 [8-ounce] blocks), softened

sugar, divided

eggs

pumpkin puree (from 1 [15-ounce] can)

vanilla greek yogurt

heavy whipping cream

½ teaspoons ground cinnamon, divided

¼ teaspoon pumpkin pie spice

ginger

nutmeg

store-bought crescent roll dough (from 2 [8-ounce] tubes)

store-bought caramel sauce, optional

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Tasty

Preheat oven to 350°F. Prepare an 8-inch square baking pan by spraying it liberally with cooking spray and lining it with parchment paper; allow excess parchment paper to hang from each side for easy removal.

Add the cream cheese and 1 cup sugar to a medium bowl. Using a hand mixer, beat on medium speed until smooth, about 3 minutes. Add the first egg to the cream cheese mixture and beat until combined, about 1 minute. Repeat with the second egg. Add the pumpkin puree, yogurt, heavy whipping cream, vanilla extract, 1 teaspoon cinnamon, pumpkin pie spice, ginger, and nutmeg, and beat until smooth, about two minutes. Set the cheesecake batter aside.

Unroll the first crescent roll sheet and place it on a parchment-lined cutting board. Carefully trim the sheet into an 8-inch square to fit neatly in the baking pan. Repeat with the second crescent roll sheet. Set the two sheets of dough and parchment aside.

In a small bowl, whisk together the remaining ⅓ cup sugar and 1 ½ teaspoons cinnamon. Evenly sprinkle ⅓ of the cinnamon-sugar mixture into the prepared baking pan. Place the first crescent sheet on top of the sugar, then pour the batter on top. Gently place the remaining crescent sheet on top of the cheesecake batter, then evenly sprinkle ⅓ of the cinnamon-sugar on top.

Bake for 35 minutes, or until the top of the crescent roll sheet is golden brown; the cheesecake should jiggle slightly when gently shaken. Cool for 30 minutes, then refrigerate for 3 hours, until set.

Before slicing and serving, evenly sprinkle the remaining cinnamon-sugar on top. Cut the cheesecake into 16 [2-inch] squares. Drizzle with store-bought caramel sauce, if using, or serve on the side for dipping.

https://vid.tasty.co/mediaconvert/output/390685/Standalone/1764610498_square_720.mp4

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