Churro Cheesecake
A creamy cheesecake with a sweet cinnamon flavor, topped with a crunchy cinnamon-sugar layer!
Equipment
- 9x13 Baking Pan
- Mixing Bowls:
- Electric Mixer
Ingredients
- 2 cups cream cheese softened
- 1 cup granulated sugar divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons ground cinnamon
- 2 cans crescent rolls 8 ounces each
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9x13 baking pan with non-stick spray.
- In a large mixing bowl, combine cream cheese, ½ cup of granulated sugar, eggs, and vanilla extract. Mix until smooth and creamy.
- In a small bowl, mix the remaining ½ cup of sugar with the ground cinnamon.
- Roll out one sheet of crescent rolls in the baking pan, pressing the seams together to form an even layer.
- Sprinkle half of the cinnamon-sugar mixture over the crescent roll layer. Spread the cheesecake filling evenly on top.
- Unroll the second sheet of crescent rolls and lay it over the cheesecake filling. Sprinkle the remaining cinnamon-sugar mixture on top.
- Bake for about 30 minutes or until golden brown. Allow to cool before slicing into squares.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.