Churro Cheesecake
HB-12380 · Hand-built original · American
Cheesecake filling baked between two crescent roll sheets dusted with cinnamon sugar, chilled until firm, and served with strawberries and a condensed milk drizzle.
AmericanDessertVegetarianGluten-freeLow-Sodium
Main ingredient: cheese
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- Filling:
- 3 (8 oz) blocks cream cheese, softened
- ½ cup sour cream
- 3 eggs
- ½ tbsp vanilla extract
- 1 can sweetened condensed milk
- ⅓ cup sugar
- Pinch of cinnamon
- Cinnamon Sugar:
- ½ cup sugar
- ½ tbsp cinnamon
- Other:
- 2 crescent roll dough sheets
- Fresh strawberries (optional)
- Extra condensed milk for drizzling (optional)
Method
- Mix the cream cheese, sour cream, eggs, vanilla, sweetened condensed milk, ⅓ cup sugar, and pinch of cinnamon in a bowl until smooth, and set the filling aside.
- Stir the ½ cup sugar and ½ tablespoon cinnamon together in a separate bowl.
- Grease a 13x9 baking dish and sprinkle half of the cinnamon sugar over the bottom.
- Lay one crescent roll sheet over the sugar, pour in the cheesecake filling, and spread it evenly.
- Place the second crescent dough sheet on top and sprinkle it with the remaining cinnamon sugar.
- Bake at 350°F for 40 to 45 minutes, then cool and refrigerate at least 3 to 4 hours before slicing.
- Serve the slices topped with fresh strawberries and a drizzle of condensed milk if you like.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).