Description
A delightful fusion of creamy cheesecake and delicious churros, topped with cinnamon sugar.
Ingredients
Scale
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- Two 8-ounce packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar (for the cheesecake filling)
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Preheat your oven to 350°F (175°C) and line a baking pan (about 9×13 inches) with parchment paper.
- In a medium bowl, combine the softened cream cheese with ¾ cup sugar, the egg, and vanilla extract. Mix until smooth and creamy.
- Unroll half of the crescent dough onto the prepared baking pan and press it into an even layer.
- Carefully spread the cream cheese mixture evenly over the layer of dough.
- Layer the remaining dough on top and seal in the creamy filling.
- In a small bowl, mix ½ cup sugar with 1 tablespoon cinnamon. Brush the top of the cheesecake with melted butter and sprinkle the cinnamon sugar mixture over the top.
- Bake for 25-30 minutes, or until the top is golden brown and the center is set. Allow to cool before slicing.
- Serve warm or chilled, optionally with ice cream or whipped cream.
Notes
Allow cream cheese to come to room temperature before mixing for a smoother filling. Dust the top with powdered sugar for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg