Cinnamon Churro Cheesecake Recipe

5 from 2 votes

Creamy cheesecake is baked between two layers of crescent roll dough and coated in cinnamon sugar for the ultimate sweet treat.

Prep Time5

Cook Time35

Total Time40

Course: Dessert

Cuisine: Mexican

Servings: servings

Preheat the oven to 350°.
Combine the cinnamon sugar mixture by adding the 1/2 cup granulated sugar and 2 tablespoons cinnamon in a small bowl and stirring until incorporated. Set aside.
In a large bowl, beat the cream cheese until smooth using an electric mixer. Add the sugar, eggs, sour cream and vanilla extract. Continue to mix until it is smooth and creamy. Set aside.
Spray a 9x13 baking dish with nonstick cooking spray. Then sprinkle half of the cinnamon sugar mixture into an even layer in the bottom of the prepared pan.
Unroll the crescent roll dough and carefully lift it into the pan and on top of the cinnamon sugar. Press any broken seams together the best you can.
Spread the cheesecake filling evenly over the crescent dough. Unroll the second can of crescent rolls and place on top of the filling. Press together any seams. Sprinkle the top of the crescent roll dough with the remaining cinnamon sugar mixture.
Bake for 30-35 minutes or until the top is golden brown and the cheesecake is set.

Store leftover Churro Cheesecake Bars in an airtight container in the refrigerator. They can be kept refrigerated for up to 3-4 days.
These churro cheesecake bites are absolutely perfect as is, but you can drizzle them with melted chocolate or caramel sauce for even more indulgence!