Can I make this recipe ahead of time?

Yes. I often prep the filling in the morning and assemble it in the afternoon. Bake it when there is a little space in the day. It keeps well in the fridge and often tastes even better the next day.

Can I use a different pastry for the crust?

Absolutely. Phyllo sheets or puff pastry work. If using phyllo, brush layers generously with butter. If you use a crumb crust, press it firmly and bake a bit first for stability.

My top browned too fast. What did I do wrong?

Your oven might run hot or your pan might be near the top rack. Tent with foil and move to the center rack next time. Also check the sugar on top; sugar can caramelize quickly.

How do I get clean slices?

Chill thoroughly, and run a knife under warm water and dry it between cuts. Wiping the blade helps make clean edges.

Is this recipe kid-friendly?

Very much so. Kids can help sprinkle the cinnamon sugar or press the dough. The textures and flavors are familiar and comforting.

Easy Churro Cheesecake recipe in 45 min

Name: Churro Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 1 tablespoon ground cinnamon; ½ cup granulated sugar; Two 8-ounce packages refrigerated crescent roll dough or sheets; 16 ounces full-fat cream cheese, softened; ¾ cup granulated sugar; 1 large egg; 1½ teaspoons vanilla extract; 3 tablespoons unsalted butter, melted and slightly cooled

Description

A delightful blend of creamy cheesecake and the comforting flavors of churros, perfect for busy families.

Ingredients

1 tablespoon ground cinnamon
½ cup granulated sugar
Two 8-ounce packages refrigerated crescent roll dough or sheets
16 ounces full-fat cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled

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Instructions

Preheat your oven to 350°F (175°C). Line an 8×8 pan with parchment or grease it well.
In a small bowl, stir together 1 tablespoon ground cinnamon and ½ cup granulated sugar. Set it aside.
Unroll the crescent roll dough and fit one sheet into the bottom of the pan, pressing seams together if needed.
In a mixing bowl, beat 16 ounces of cream cheese until smooth. Add ¾ cup granulated sugar, 1 large egg, and 1½ teaspoons vanilla extract. Beat until smooth.
Pour the cream cheese mixture over the dough in the pan.
Fit the second dough sheet over the filling and press edges together.
Brush the top layer with 3 tablespoons melted butter and sprinkle with reserved cinnamon sugar.
Bake for 25 to 30 minutes, until golden brown on top and the center is just set.
Let cool for 30 minutes, then refrigerate for at least 1 hour before serving.
Slice and serve, optionally dusting with more cinnamon sugar or drizzling with caramel sauce.

Notes

For a richer flavor, use full-fat cream cheese. Make ahead and chill overnight for improved flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican-American