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Decadent Churro Cheesecake with Vanilla Ice Cream Drizzle

Churro Cheesecake

Easy churro cheesecake bar recipe! Buttery crescent dough, creamy cheesecake and cinnamon sugar create a delicious, quick dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Fusion (Mexican-American)
Servings 12 slices
Calories 320 kcal

Ingredients
  

For the Crust & Topping:

  • 2 tubes 8 oz each crescent roll dough (or puff pastry)
  • ½ cup 115g unsalted butter, melted
  • 1 cup 200g granulated sugar
  • 2 tbsp ground cinnamon

For the Cheesecake Filling:

  • 16 oz 450g cream cheese, softened
  • 1 cup 200g granulated sugar
  • 1 tsp vanilla extract

Instructions
 

1️⃣ Prep & Preheat

  • Preheat oven to 350°F (175°C).
  • Grease a 9x13-inch baking dish or line with parchment paper.

2️⃣ Make Cinnamon Sugar

  • Mix 1 cup sugar + 2 tbsp cinnamon in a bowl. Set aside.

3️⃣ Layer Bottom Crust

  • Unroll 1 tube crescent dough into the dish. Press seams together.
  • Brush with ½ melted butter, then sprinkle ½ cinnamon sugar.

4️⃣ Prepare Filling

  • Beat cream cheese, 1 cup sugar, and vanilla until smooth.
  • Spread evenly over the crust.

5️⃣ Add Top Layer

  • Unroll the second dough tube over the filling.
  • Brush with remaining butter, then top with rest of cinnamon sugar.

6️⃣ Bake & Cool

  • Bake 25–30 mins until golden brown.
  • Cool 30 mins before slicing.

💡 Pro Tips

  • For extra crunch: Bake bottom crust for 5 mins before adding filling.
  • Storage: Keep in fridge for 3 days or freeze for 1 month.

Notes

📈 Nutrition Facts (per serving)
Calories Fat Carbs Protein Sugar
320 kcal 18g 35g 4g 25g
Additional: Fiber 1g, Sodium 280mg, Cholesterol 45mg