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Churro Cheesecake
Fast and easy churro cheesecake using canned dinner rolls! This cinnamon and cream cheese dessert is one that is sure to impress!
Prep Time
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
76
kcal
Author:
Karlynn Johnston
Ingredients
two
8-ounce cans
refrigerated crescent dinner rolls
two
8-ounce packages
cream cheese
softened
1
teaspoon
vanilla
1
large
egg
slightly beaten
1/2
cup
white sugar
Topping
2
tablespoons
ground cinnamon
1/2
cup
white sugar
Instructions
Grease a 13x9" pan and set it aside.
Open one can of the rolls and place into the bottom of the pan. Make sure you press everything firmly into the bottom of the pan.
In a stand mixer, beat cream cheese, vanilla, egg and 1/2 cup sugar on medium until well combined.
Spread this mixture evenly into the pan over the first layer of crescent rolls.
Open the second crescent rolls package, and roll it out on your counter on a piece of parchment paper.
Turn it upside down and onto the top of the filling into the 13x9" pan to create a top layer.
Bake in the preheated oven for 30-35 minutes, or until golden brown.
Mix together the last 1/2 cup sugar and cinnamon, and sprinkle on top while still warm.
Serve.
Notes
Keep refrigerated in a closed container
Nutrition
Calories:
76
kcal
|
Carbohydrates:
18
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
8
mg
|
Potassium:
13
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
29
IU
|
Vitamin C:
1
mg
|
Calcium:
16
mg
|
Iron:
1
mg