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When creamy cheesecake meets a buttery crescent crust, you get this churro cheesecake that’s sweet, cinnamon-y, and so simple to make. This is an easy sheet pan dessert made with a simple cream cheese filling, layered on top of flaky crescent rolls. The top gets brushed with melted butter and a thick layer of cinnamon sugar, giving every bite that warm churro flavor. It bakes up golden and crisp on the outside with a soft, creamy center that tastes like a mashup of cheesecake bars and classic churros.
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Pin ItThis recipe is so similar to my sopapilla cheesecake bars that everyone loves. I wanted to streamline the recipe a bit, and wow, have these delivered! They’re quicker to assemble, bake up beautifully, and have that warm churro flavor in every bite. I love making a pan when I need a dessert that feeds a crowd without a lot of prep, and people always come back for seconds.
Tips for Beginners
- Keep the crescent dough as full sheets. Pinch the crescent rolls’ seams together a bit so they lie as a whole sheet. This helps keep the filling from leaking out the bottom and top. You can also use crescent roll sheets.
- Use fully softened cream cheese. Softened cream cheese is needed so the filling beats smoothly without lumps. Cold cream cheese will create a grainy texture and won’t spread evenly over the dough.
- For a crispy base. Bake on the lower rack and don’t skip the cinnamon sugar on the bottom of the pan. It melts into the dough as it bakes and creates a crisp, churro-like crust that sets this recipe apart from traditional sopapilla bars.
- Let the bars cool before slicing. The cheesecake layer needs a little time to set, so you get clean, neat squares instead of messy edges.
- If the top crust feels sticky after baking. Pop the pan back in the oven for 2–3 more minutes. Crescent dough should look lightly golden and feel dry to the touch when it’s fully done.
- Stretch the top dough evenly to the corners. Stretch the dough out before flipping it onto the filling to keep the cheesecake layer contained and prevent leaks.
Churro Cheesecake
Ingredients
- 2 cans Pillsbury crescent dinner rolls (16 oz. total)
- 2 bricks cream cheese (16 oz. total) softened
- 1 cup sugar divided
- 1 tbsp cinnamon divided
- ½ tsp cinnamon
- 1 egg
- 2 tsp vanilla extract
- pinch salt
- 3 tbsp butter melted
Video
Instructions
- Preheat the oven to 350°F.
- In a small bowl, stir together ½ cup sugar, 1 tbsp cinnamon, and salt until combined. Set aside.1 cup sugar, 1 tbsp cinnamon, pinch salt
- In a medium bowl, beat the cream cheese until smooth. Beat in the remaining ½ cup of sugar, egg, vanilla, and remaining ½ teaspoon cinnamon until smooth.2 bricks cream cheese, 1 egg, 2 tsp vanilla extract, ½ tsp cinnamon
- Lightly grease a 9×13-inch baking pan. Sprinkle half of the cinnamon sugar mixture in an even layer in the bottom of the baking dish.
- Unroll one can of dinner rolls as one sheet, and place it in the bottom of the baking dish. Press it down and out to the edges of the pan. Press together any holes.2 cans Pillsbury crescent dinner rolls
- Spread the cheesecake mixture onto the crescent dough.
- Unroll the second crescent roll layer on a piece of parchment and pinch the seams together. Stretch it out so that it is the same size as the top of the cream cheese layer. Invert it on top of the cream cheese filling with the parchment paper on top. Gently peel off the parchment paper.
- Spread the melted butter over the crescent dough. Sprinkle on the remaining cinnamon sugar.3 tbsp butter
- Bake for 25-30 minutes or until lightly browned.
- Let cool for 10 minutes before slicing and serving.
Becky’s Tips
- Swap the cinnamon sugar for pumpkin spice in the fall.
- Use low-fat cream cheese for a lighter option (texture will be softer).
- Add a splash of almond extract for churro-funnel-cake flavor.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Churro Cheesecake Step by Step
Gather the ingredients: Gather all the ingredients together and preheat the oven to 350°F.
Mix the cinnamon sugar: In a small bowl, stir together ½ cup of the sugar, 1 tbsp cinnamon, and a pinch of salt to make the cinnamon sugar mixture. Set aside.
Make the cream cheese filling: In a medium bowl, beat two 8-oz. packages of softened cream cheese until smooth. Add the remaining ½ cup sugar, 1 egg, 2 tsp vanilla extract, and the remaining ½ tsp cinnamon, mixing until the filling is creamy.
Prep the base: Lightly grease a 9×13-inch baking pan, then sprinkle half of the cinnamon sugar mixture evenly across the bottom.
Add the bottom crescent layer: Unroll one 8-oz. can of crescent dough and place it in the pan as a full sheet, pressing it to the edges and pinching any seams or holes closed.
Add the cheesecake filling: Spread the cream cheese filling evenly over the crescent dough.
Stretch out the top layer: Unroll the second 8-oz. can of crescent dough onto a piece of parchment paper. Pinch the seams together and gently stretch it so it matches the size of the pan.
Add the top crescent layer: Invert the dough on top of the cheesecake layer, using the parchment to guide it, then peel the parchment away.
Top with butter and cinnamon sugar: Brush the top crust with 3 tbsp of melted butter and sprinkle it with the remaining cinnamon sugar mixture.
Bake the cheesecake bars: Bake for 25–30 minutes, or until the top is lightly browned.
Cool and serve: Let the bars cool for 10 minutes before slicing and serving. Enjoy!
How to Store
Store any leftover churro cheesecake in an airtight container in the fridge for 4–5 days. The bars set up nicely as they chill, which makes them even easier to slice.
To freeze, wrap each piece in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Thaw overnight in the fridge or warm a slice in the microwave for 10–15 seconds if you like it soft and gooey.
Serving Suggestions
I love serving these churro cheesecake bars slightly warm so the cinnamon sugar top is crisp and the center stays extra creamy. They’re great on their own, but they pair so well with a scoop of vanilla ice cream, a drizzle of caramel or dulce de leche, or a handful of fresh berries. If I’m making them for a party, I’ll add them to a dessert spread with peanut butter brownies, chocolate chip cookies, or a fruit salsa with cinnamon chips platter so everyone has a little something sweet to choose from.
