If you’ve ever looked at cheesecake recipes and thought, “That seems like… a lot,” this one is for you. This no-fail simple churro cheesecake has big cinnamon-sugar energy with a beginner-friendly method that doesn’t require a water bath, fancy pans, or chef-level patience.
It’s buttery, creamy, and just the right amount of sweet. And yes: it tastes like a churro and cheesecake had the best possible collab.
Why You’ll Love This
It’s basically a shortcut cheesecake that still feels impressive: flaky layers, a thick creamy center, and a cinnamon-sugar top that bakes into a golden, churro-style crust—without complicated steps or intimidating techniques.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 2 (8 oz) cans refrigerated crescent roll dough (or crescent sheets)
- 1/2 cup unsalted butter, melted
- 2 tablespoons ground cinnamon
- Optional: 1 tablespoon brown sugar (for extra “churro” warmth)
How to Make It
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish (or line with parchment for easy lift-out).
- In a small bowl, mix 1/2 cup sugar with the cinnamon (and brown sugar, if using). Set aside.
- Unroll one can of crescent dough and press it into the bottom of the baking dish. Pinch seams together so you have an even layer that reaches the edges.
- Sprinkle about 2 tablespoons of the cinnamon-sugar mixture evenly over the dough. This helps flavor the “bottom crust” like a churro.
- Make the filling: in a medium bowl, beat softened cream cheese with the remaining 1/2 cup sugar until smooth. Add the egg, vanilla, and salt, then mix just until combined and creamy (don’t overmix).
- Spread the cream cheese filling evenly over the bottom layer. Take your time smoothing the top so it bakes evenly.
- Unroll the second can of crescent dough and place it on top. If using regular crescents, gently press seams together; if it tears, patch it—no one will know after baking.
- Brush melted butter all over the top layer, getting into the corners. Sprinkle the remaining cinnamon-sugar mixture evenly over the buttered top.
- Bake for 30–35 minutes, or until the top is puffed and deep golden and the center doesn’t look wet or jiggly.
- Cool at room temperature for about 30 minutes, then chill in the fridge for at least 2 hours before slicing. (This is the difference between “pretty squares” and “why is it sliding.”)
Tips for the Best Results
- Soft cream cheese is non-negotiable. Leave it out for 30–60 minutes so it blends smooth without lumps.
- Use crescent sheets if you can. They’re easier and look cleaner, but regular crescent dough works perfectly.
- Don’t overmix after adding the egg. Mix just until combined for a creamy (not airy) texture.
- Chill before cutting. Warm cheesecake bars taste great but slice messy. Cold bars slice like a dream.
- Cut with a clean knife. Wipe the blade between cuts for sharp edges, especially for serving.
- Watch the top color. Ovens vary; if the top browns too fast, loosely tent with foil for the last 5–10 minutes.
Variations
- Dulce de leche swirl: Dollop 1/3 cup dulce de leche over the filling and swirl gently before adding the top dough layer.
- Chocolate drizzle: After chilling, drizzle melted chocolate or Nutella thinned with a little warm cream over the top.
- Strawberry churro cheesecake: Serve with sliced strawberries or spoon strawberry jam on each piece right before serving.
- Pumpkin spice version: Add 1/2 cup pumpkin purée and 1 teaspoon pumpkin pie spice to the filling (reduce sugar by 2 tablespoons).
- Extra-crunch topping: Mix 2 tablespoons sugar + 2 tablespoons flour + 1 tablespoon melted butter and sprinkle lightly over the cinnamon sugar before baking for a crumbly top.
Storage & Reheating
Store these churro cheesecake bars covered in the refrigerator for up to 5 days. They’re best served chilled or slightly cool. If you want them warm, microwave a piece for 10–15 seconds—just enough to soften the center without melting it into a puddle.
FAQ
How do I know when this churro cheesecake is done baking?
Look for a deeply golden top and edges that are set. The center should look set (not wet) with only a very slight jiggle when you gently shake the pan. If the top is browned but the center seems underdone, tent with foil and bake 5 more minutes.
My crescent dough tore when I tried to place it on top—did I ruin it?
Nope. Crescent dough is forgiving. Patch any tears by pressing pieces together like a puzzle. Once it bakes and gets coated in butter and cinnamon sugar, it will look intentional (and taste the same).
Can I make this ahead for a party?
Yes, and it actually gets better after chilling. Bake it the day before, cool, then refrigerate overnight. Slice right before serving for the cleanest squares.
Do I need a springform pan or a water bath?
Neither. This recipe is designed for a standard 9×13-inch baking dish and bakes up creamy without the fuss. The crescent layers help protect the filling so you can skip the usual cheesecake drama.
Why did my filling turn out lumpy?
Usually it’s because the cream cheese was too cold. Next time, let it soften fully at room temp, then beat it with the sugar until completely smooth before adding the egg. If you already have small lumps, keep mixing gently a bit longer—just don’t whip it aggressively.