i made this churro cheesecake for a segura family get together this past weekend, and i liked it! the original recipe came from the recipe critic, and based on her pictures vs. mine, i think mine came out a little differently.
the main difference i think is how the crescent rolls baked. in her pictures, the bread layers look thin and fairly crispy, like a crust, while mine baked up really fluffy and more cake-like. i'm sure either way is good, but i think next time i will use less crescent rolls, or maybe just one layer instead of two.
anywho, the cheesecake filling is to die for, and i love cinnamon, so this is right up my alley!
you will need:
- 2 cans crescent dinner rolls
- 2 8-oz packages of cream cheese, softened
- 1 tsp vanilla
- 1 egg, slightly beaten
- 1 cup sugar, divided
- 2 tbsp ground cinnamon
1. preheat the oven to 350 degrees.
2. using a stand mixer, beat together the cream cheese, vanilla, egg, and 1/2 cup sugar until smooth.
2. mix together the rest of the sugar (1/2 cup) and cinnamon. spray the bottom of a 9x13 baking dish with cooking spray and sprinkle half of the cinnamon sugar mixture evenly on the bottom.
3. on a piece of parchment paper, roll out your crescent roll dough into a big square and press the seams together. (i used a floured rolling pin to make this a little smoother)
4. place the dough in the bottom of the baking dish on top of the cinnamon sugar and spread the cheesecake filling evenly on top of the dough.
5. unroll the other can of dough and place on top of the cheesecake.
6. sprinkle the top with the remaining 1/4 cup of cinnamon sugar.
6. bake for 30-35 minutes or until golden brown.
enjoy!
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