Churro Cheesecake
A rich, creamy cheesecake with a buttery crescent roll crust and classic churro cinnamon-sugar topping, finished with fresh strawberries and condensed milk drizzle.
Equipment
Ingredients
Cheesecake Filling
cream cheese (softened)
680 g
sour cream
120 ml
egg
3 piece
vanilla extract
7.5 ml
sweetened condensed milk
1 can
sugar
65 g
cinnamon
1 pinch
Cinnamon Sugar Topping
sugar
100 g
cinnamon
7.5 ml
Crust & Garnish
crescent roll dough
2 sheet
strawberry
200 g
sweetened condensed milk
50 ml
Instructions
Prepare cheesecake filling
Mix cream cheese, sour cream, eggs, vanilla, sweetened condensed milk, sugar, and a pinch of cinnamon in a bowl until smooth.
Mix cinnamon sugar
Combine sugar and cinnamon in a separate bowl.
Prepare baking dish
Grease a 13x9 baking dish and sprinkle half the cinnamon sugar on the bottom.
Add first dough layer
Lay one crescent roll dough sheet over the cinnamon sugar layer.
Add cheesecake filling
Pour the cheesecake filling over the dough and spread evenly.
Add top dough layer and cinnamon sugar
Place the second crescent roll dough sheet on top and sprinkle with remaining cinnamon sugar.
Bake the cheesecake
Bake at 175°C for 40–45 minutes until golden and set.
Cool in refrigerator
Allow the cheesecake to cool in the fridge for at least 3–4 hours before slicing.
Garnish and serve
Top with fresh strawberries and a drizzle of condensed milk before serving.
Original recipe
Storage
Store covered in refrigerator. Thaw overnight in fridge if frozen.
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