Description
Delightful combination of churros and cheesecake, perfect for parties. Easy to make with a creamy filling and a crispy top.
Ingredients
Scale
- 2 cans refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a small bowl, mix ½ cup of the sugar with the cinnamon. Set aside for topping.
- Unroll one can of crescent dough and press it into the bottom of the prepared baking dish, sealing any seams to form an even layer.
- In a large bowl, beat the softened cream cheese, remaining ½ cup sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the dough in the baking dish.
- Unroll the second can of dough and place it over the cream cheese layer, pressing gently to seal and create a flat top.
- Pour the melted butter evenly over the top layer, then sprinkle with the cinnamon-sugar mixture.
- Bake for 30 to 35 minutes or until the top is golden brown and slightly crisp. Remove from the oven and let cool to room temperature.
- Chill in the refrigerator for at least 1 hour before slicing into squares for clean cuts and easy serving.
Notes
Serve chilled; great with chocolate or caramel sauce. Can be customized with flavored cream cheese or different toppings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg