Description
A delightful fusion of rich cheesecake and crispy churro crust that brings warmth and sweetness to any gathering.
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
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Unroll the crescent dough, pressing it into the bottom of a greased springform pan, ensuring it covers the base evenly. Brush with melted butter and sprinkle with cinnamon and sugar mixture. Bake for 10-12 minutes until golden and bubbly. Allow to cool slightly.
- Mix the Filling: In a mixing bowl, combine the softened cream cheese and granulated sugar using your electric mixer until smooth and creamy. Scrape down the sides to ensure everything is mixed evenly.
- Incorporate Eggs and Flavor: Add the egg and vanilla extract to the cream cheese mixture, mixing until fully incorporated.
- Layer the Cheesecake: Pour the cream cheese filling over the cooled crust, spreading it out evenly.
- Bake: Place in the oven and bake for 30-35 minutes. The center should be set but slightly jiggly.
- Cool & Chill: Once baked, turn off the oven and let the cheesecake cool with the door slightly ajar for about an hour. Then, transfer to the refrigerator for at least 4 hours (or overnight) to fully set.
- Serve & Enjoy: When ready to serve, remove the cheesecake from the springform pan. Dust with additional cinnamon sugar before slicing into pieces.
Notes
Make-ahead tips: Prepare the cheesecake a day in advance for enhanced flavors. Consider using an air fryer for a quicker bake.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 19g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 82mg