Ingredients
- Refrigerated Crescent Roll Dough: 2 cans (8 oz each)
- Cream Cheese (full fat, softened): 2 (8 oz) packages
- Granulated Sugar (for filling): 1/2 cup
- Vanilla Extract: 1 teaspoon
- Large Egg: 1
- Unsalted Butter (melted): 1/4 cup
- Granulated Sugar (for topping): 1/4 cup
- Ground Cinnamon: 1 tablespoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick spray. Unroll one can of crescent dough and press it into the bottom of the prepared dish, pinching the seams together to form a solid crust.
- Step 2: In a large bowl, beat the softened cream cheese, 1/2 cup of sugar, vanilla extract, and the large egg until the mixture is completely smooth and free of lumps. Carefully spread this cream cheese mixture evenly over the bottom layer of crescent dough.
- Step 3: Unroll the second can of crescent dough and carefully lay it over the cream cheese filling, gently stretching it to cover the entire filling. Pinch the edges of the top dough layer to the bottom dough layer to seal the filling completely.
- Step 4: In a small bowl, combine the 1/4 cup of sugar and the ground cinnamon to create the churro topping. Brush the top layer of the cheesecake generously with the 1/4 cup of melted butter, then sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
- Step 5: Bake for 28 to 35 minutes, or until the top crust is golden brown and the filling is set. Let the cheesecake cool at room temperature for at least 30 minutes, then refrigerate for a minimum of 3 hours before slicing and serving.
Notes
- For optimal freshness, store any leftovers in an airtight container in the refrigerator; the texture remains delicious for up to four days, but this dish must be served chilled.
- Elevate your serving by pairing slices with a scoop of vanilla bean ice cream or a drizzle of warm caramel or chocolate sauce.
- If you must reheat a leftover piece, use a toaster oven or a standard oven at 300°F for just five minutes; this method will re-crisp the churro topping better than a microwave.
- Chef’s Tip: Make sure your cream cheese is truly room temperature before mixing, which ensures a perfectly smooth, lump-free filling that sets beautifully in the center.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American