Can I use homemade dough instead of crescent rolls?

While you certainly could, the convenience and consistent results of crescent rolls are part of what makes this recipe so approachable. If you do use homemade, roll it to about 1/4 inch thickness.

Why is my cheesecake layer lumpy?

This almost always comes down to cold cream cheese . Make sure it's completely room temperature before you start beating it. If it's still lumpy, try warming the bowl slightly with warm water.

Can I double this recipe?

Absolutely! Use two 9x13 pans rather than trying to fit everything in one deeper pan. The baking time should stay about the same.

How do I know when it's done baking?

Look for golden brown color on top and a slight spring-back when you gently touch the center. The edges might pull away from the pan slightly.

Can I make individual servings?

You could adapt this for muffin tins, but you'll need to adjust the baking time significantly – probably around 15–20 minutes.

Cinnamon Churro Cheesecake Recipe

Name: Cinnamon Churro Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 16
Cuisine: American
Ingredients: 1/2 cup (99g) granulated sugar; 2 Tbsp cinnamon; 2 cans Pillsbury crescent dough (8 oz each, I used the butter flake type); 2 8 oz packages cream cheese (room temperature); ½ cup (99g) granulated sugar; 1 tsp vanilla extract; 2 large eggs

Description

This Cinnamon Churro Cheesecake is a heavenly dessert mashup – layers of buttery crescent dough sandwiching a rich, creamy cheesecake filling, all topped with cinnamon sugar for that classic churro flavor.

Ingredients

Scale

1/2 cup (99g) granulated sugar
2 Tbsp cinnamon
2 cans Pillsbury crescent dough (8 oz each, I used the butter flake type)
2 8 oz packages cream cheese (room temperature)
½ cup (99g) granulated sugar
1 tsp vanilla extract
2 large eggs

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Instructions

Preheat the oven to 350ºF. Spray a 9×13 inch baking pan with non-stick cooking spray.
Make the cinnamon sugar topping by combining 1/2 cup granulated sugar and the cinnamon, mix. Sprinkle 1/4 cup of this mixture over the bottom of the pan.
On a silicone baking mat, unroll one can of crescent rolls. Use your fingers to press the seams together. Carefully place the dough into the pan.
In a medium mixing bowl, combine the cream cheese and granulated sugar, beat with an electric mixer for 2-3 minutes. Add in vanilla extract and eggs, beating until combined. Evenly spread the cheesecake over the dough in the pan.
Unroll the second can of crescent rolls and use your finger to press the seams together. Carefully place the dough on top of the cheesecake. Sprinkle the remaining cinnamon sugar mixture evenly over the dough.
Bake for 30-35 minutes or until the crescent dough puffs up and turns golden in color. Remove the cheesecake from the oven and allow it to cool on the counter for 1 hour.
Place the pan in the fridge to chill for 2-4 hours. Cut the cheesecake into bars and serve. Churro cheesecake is best served the day it’s made. The longer the cheesecake sits in the fridge, the crescent dough layers will become soft.

Notes

For the best texture, serve this cheesecake the same day. Leftovers can be refrigerated, but the dough layers will soften.

Nutrition

Serving Size: 1 bar
Calories: 220 kcal
Sugar: 16 g
Sodium: 285 mg
Fat: 13 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 3 g