If you love the sweet, cinnamon-sugar goodness of churros and the creamy decadence of cheesecake, get ready for a game-changer! Crescent Roll Churro Cheesecake combines the best of both worlds—flaky, buttery crescent dough layered with a rich, velvety cheesecake filling and coated in a sweet cinnamon-sugar crust. It’s ridiculously easy to make, totally irresistible, and perfect for any occasion. Trust me, one bite, and you’ll be hooked!

Why You’ll Love Crescent Roll Churro Cheesecake

This recipe isn’t just about the flavors—it’s about creating a dessert that’s effortlessly impressive. Whether you’re whipping up a quick treat for family movie night or bringing a dessert to wow your friends, this one’s a keeper!

Easy to Make

No need for fancy baking skills—this recipe comes together with just a few simple steps and store-bought crescent roll dough.

Perfectly Sweet & Buttery

The combination of flaky crescent rolls, creamy cheesecake, and a cinnamon-sugar topping is pure magic.

Great for Any Occasion

It’s a crowd-pleaser for potlucks, brunches, holiday gatherings, or just because you’re craving something sweet.

Customizable

Want to switch things up? Add a drizzle of caramel, a sprinkle of chocolate chips, or a fruit compote for a fun twist.

Make-Ahead Friendly

This dessert is just as delicious chilled, making it perfect for prepping in advance.

Ingredients in Crescent Roll Churro Cheesecake

This dreamy dessert comes together with just a handful of pantry staples!

Crescent Roll Dough: The buttery, flaky base that makes this recipe so easy.

Cream Cheese: The rich and creamy heart of the cheesecake layer.

Granulated Sugar: Sweetens both the cheesecake filling and the cinnamon-sugar coating.

Vanilla Extract: Adds a warm depth of flavor to the cheesecake filling.

Ground Cinnamon: The key to that irresistible churro-inspired flavor.

Butter: Melted and brushed on top to help the cinnamon-sugar coating stick and add a golden, buttery finish.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s break it down step by step so you can create this easy, delicious dessert with confidence!

Prepare the Cinnamon-Sugar Mixture

Preheat your oven to 350°F. In a small bowl, mix the sugar and cinnamon together. Set aside.

Layer the First Crescent Roll Sheet

Unroll one can of crescent roll dough and press it into the bottom of a greased baking dish, pinching the seams together to form a solid layer.

Make the Cheesecake Filling

In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.

Spread the Filling

Evenly spread the cheesecake mixture over the crescent roll layer, making sure to cover the entire surface.

Add the Top Layer

Unroll the second can of crescent roll dough and gently place it over the cheesecake filling. Try to align it as best as possible, sealing the edges.

Brush with Butter & Sprinkle Cinnamon Sugar

Brush the top with melted butter and generously sprinkle the cinnamon-sugar mixture over it.

Bake to Perfection

Bake for 25-30 minutes, or until golden brown and set.

Cool and Serve

Let it cool for at least 20 minutes before slicing. For best results, chill in the refrigerator for a couple of hours before serving.

How to Serve Crescent Roll Churro Cheesecake

This dessert is fantastic on its own, but you can take it to the next level with these serving ideas:

Drizzle with Caramel or Chocolate Sauce: For an extra indulgent touch.
Top with Fresh Berries: Strawberries or raspberries add a lovely contrast.
Pair with Ice Cream: A scoop of vanilla ice cream makes this dessert even more irresistible.
Dust with Powdered Sugar: For a beautiful, bakery-style finish.

Additional Tips

Let it Chill: This cheesecake tastes even better after a couple of hours in the fridge, as it helps the flavors meld.
Use Room Temperature Cream Cheese: It ensures a smooth and creamy filling without lumps.
Seal the Crescent Dough Edges: Pinching the seams together helps keep everything neat.
Make It Extra Crispy: Bake for an additional 5 minutes if you like a more golden, crunchy top.

FAQ

Q1: Can I use homemade dough instead of crescent rolls?
A1: Yes! If you prefer, you can use puff pastry or even pie dough for a different texture.

Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 4 days.

Q3: Can I freeze Crescent Roll Churro Cheesecake?
A3: Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

Q4: Can I make this ahead of time?
A4: Absolutely! This dessert is great when made a day in advance and chilled overnight.

Q5: What if I don’t have vanilla extract?
A5: You can substitute it with a little maple syrup or almond extract for a unique twist.

Q6: Can I use a different kind of cheese?
A6: While cream cheese is best, mascarpone can work as a substitute.

Q7: How do I keep the crescent rolls from getting soggy?
A7: Make sure to bake until golden brown and let it cool slightly before cutting.

Q8: Can I use flavored cream cheese?
A8: Yes! Try using vanilla or cinnamon-flavored cream cheese for extra depth.

Q9: Can I make this in a smaller batch?
A9: Definitely! Just halve the recipe and use an 8×8-inch baking dish.

Q10: What’s the best way to reheat it?
A10: Warm in the oven at 300°F for a few minutes or in the microwave for about 10-15 seconds.

Final Thoughts

Crescent Roll Churro Cheesecake is the kind of dessert that looks impressive but is incredibly easy to make. Whether you’re serving it warm with ice cream or enjoying a chilled slice straight from the fridge, it’s guaranteed to be a hit. Give it a try, and don’t be surprised if it becomes a new favorite!

Crescent Roll Churro Cheesecake

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Author: Maria
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This easy, no-fuss cheesecake features layers of buttery crescent dough sheets topped with cinnamon sugar, encasing a rich and creamy cheesecake filling. No cracking, no water bath—just a perfectly sweet, crowd-pleasing dessert. Top with fresh strawberries and a drizzle of sweetened condensed milk for an extra indulgent treat!

Instructions

Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch casserole dish with nonstick cooking spray.
Prepare Cheesecake Filling:
- In a large bowl, mix cream cheese, sour cream, eggs, vanilla, sweetened condensed milk, sugar, and cinnamon until smooth (use a hand mixer for best results).
Assemble Bottom Crust:
- Roll out one can of crescent dough to fit the baking dish and press it evenly into the bottom.
- Sprinkle a layer of cinnamon sugar over the dough.
Add Cheesecake Filling:
- Pour the cheesecake mixture over the bottom crust, spreading evenly.
Top with Second Crescent Dough Layer:
- Gently place the second sheet of crescent dough over the cheesecake filling. It’s okay if it’s not perfect.
- Sprinkle the remaining cinnamon sugar evenly over the top.
Bake:
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Chill:
- Let cool for about 1 hour, then cover and refrigerate for at least 8 hours (preferably overnight for best results).
Serve:
- Slice into squares and serve chilled. Drizzle with sweetened condensed milk and top with fresh strawberries if desired.

Notes

This cheesecake is even better the next day, making it a great make-ahead dessert!
Store leftovers covered in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 28g
Sodium: 250mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 6g
Cholesterol: 55mg