Churro Cheesecake
Ingredients:
For the Cinnamon Sugar:
– cup 100 g granulated sugar
– 2 tablespoons ground cinnamon
For the Cheesecake Filling:
– 2 packages 8 oz each cream cheese, softened
– 1 large egg
– cup 100 g granulated sugar
– 1 teaspoon vanilla extract
For the Base and Top:
– 2 cans 8 oz each crescent roll dough
Directions:
1. Preheat the Oven:
Preheat your oven to 350F 175C and grease a 9×13-inch baking dish.
2. Prepare the Cinnamon Sugar:
In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.
3. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese, egg, sugar, and vanilla extract until smooth and creamy.
4. Assemble the Churro Cheesecake:
Roll out one can of crescent roll dough and press it into the bottom of the prepared baking dish, stretching it to cover the entire base. Evenly sprinkle half of the cinnamon sugar mixture over the dough. Spread the cheesecake filling over the dough in an even layer. Roll out the second can of crescent roll dough and carefully place it on top of the cheesecake filling, gently pressing to cover. Sprinkle the remaining cinnamon sugar over the top layer.
5. Bake the Cheesecake:
Bake for 30-35 minutes, or until the crescent dough is golden brown and puffed up. The cheesecake layer should be set in the center.
6. Cool and Serve:
Allow the churro cheesecake to cool for at least 30 minutes before slicing into squares. Serve warm or at room temperature and enjoy!
Nutritional Information:
– Prep Time: 15 minutes Cooking Time: 35 minutes Total Time: 50 minutes
– Kcal: 350 kcal per serving Servings: 12 servings
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