Buttery cinnamon-sugar layers with creamy cheesecake filling make this Churro Cheesecake a crowd-pleasing, make-ahead dessert.

Scale

Cook Mode Prevent your screen from going dark

1. In a small bowl, mix cinnamon and sugar until combined. Set aside.

2. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and sprinkle 1–2 tablespoons of cinnamon sugar evenly on the bottom.

3. Unroll one package of crescent roll dough, pressing seams together. Place in the pan to cover the bottom.

4. Beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly over dough.

5. Repeat dough process with the second package. Place on top of filling. Brush with melted butter.

6. Sprinkle remaining cinnamon sugar on top.

7. Bake 26–30 minutes, until golden brown. Cool completely.

8. Refrigerate at least 3 hours before slicing into bars.

Serve slightly chilled or at room temperature.

Top with fresh berries or caramel drizzle for extra indulgence.

Store in an airtight container in the fridge up to 4 days. Can freeze up to 3 months.