~Churro Cheesecake!

Well, luckily for my waistline It took me this long to figure out that I’m capable of creating a “cheesecake” type treat!  I’ve always been intimidated by Cheesecake goodies because something about the cheese and umm..the cake, seemed like something I’d SO totally mess up..lol!

Well, I didn’t mess it up this time!  In fact I don’t think it’s even possible to mess these delicious, Churro inspired Cheesecake Bars up.  They’re such a fun way to bring a State Fair feel to your wintery holiday table!  And besides, who doesn’t love a cinnamony, cheesecakey treat, hmmm..who?!  :)

What you’ll need for 24 happy people:

2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls

2 pkg. (8 oz. each) Philadelphia Cream Cheese..softened

1 tsp. Vanilla

1 egg, slightly beaten

1 cup Sugar..divided

2 Tbsp. ground cinnamon

13×9″ baking pan

Directions:

Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust.  Firmly press the seams together to seal.

With a hand mixture, beat the Cream Cheese, Vanilla, Egg and 1/2 cup of the Sugar on medium speed until well blended…

Spread it evenly onto the crust.

Unroll the remaining can of Crescent dough onto a large sheet of wax paper.  Pat out the dough to form a 13×9″ rectangle, pressing the seams together to seal.

Invert over the Cream Cheese mixture to form a top crust.

Bake at 350 for 30-35 minutes, or until golden brown.

Combine the remaining 1/2 cup Sugar and Cinnamon in a bowl and sprinkle it all over the top…

NOW it’s Churro-fied…

Serve up a nice big square, or a few squares…and taste the amusing amazement!  ~Enjoy!  :)

 

80 Comments

  1. This goes on my OMG! Pin board. Drop by our Holiday Cookie Exchange and post this! I can’t wait to make these.

    Reply
    • Great!! Thank you, I will! :)

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  2. There goes my blood sugar AGAIN!

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  3. A coworker made a similar recipe and they were OUT OF THIS WORLD! I love that you added cinnamon sugar. What a great touch! :)

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    • I wonder if I could add some candied cherries without changing the moistness too much?

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  4. I make a similar version. Only differences are that I do not use an egg and I mix the cinnamon sugar with melted butter and then pour over top. Excellent dessert served warm or cold.

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    • I’ve done the same thing too! Really good…one of our favorites!

      Reply
  5. Im not sure they’re “everywhere” yet, but I’ve found the cresent seamless dough sheet!! try looking for those for these type of experiments!!

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    • Oh that would be awesome, I need those! LOL!

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    • I was able to find the seamless crescent dough sheets at my local grocery store. This recipe is awesome thanks so much for sharing!! They are delish!! :)

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  6. Can you freeze these?

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    • Normal Cheesecake freezes fine, so I’d give it a try! :)

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  7. sure would like recipe but not computer savy so other than the print button I don’t know how to find it. to many pages from the blog. any ideas. thx Paula

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  8. I found the printer button. So excited to make them today. thx

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  9. You list 3/4 cup of sugar in the list of ingredients, then use 1/2 cup in the cream cheese mixture, then another 1/2 cup with the cinnamon for the top. Should the 2nd 1/2 cup be 1/4 cup instead or do you only add 1/4 cup to the cream cheese mixture?

    Thanks! :)

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    • Thanks for catching that..It’s 1 cup divided, 1/2 in the cream cheese..the other 1/2 for the topping! :)

      Reply
  10. These are seriously the most amazing thing I’ve seen in a while. Brilliant idea!

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    • Awe! Thank you! xoxo

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  11. this looks amazing, my husband is a very picky eater but he is always up for a good dessert. I’m looking forward to trying this today, and I love 1-2-3 simple recipes :) thnk

    Reply
  12. This look awesome, I can’t wait to make and try this! I was wondering if you refrigerate the leftovers or seal up and leave out? Thanks!!

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    • They’re ok out for the day, however because of the Cream Cheese, I suggest the fridge for longer term storage! Ultimately they should be eaten fresh, in my house they didn’t last long! :)

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  13. AWESOME! I’m making these again on tuesday for our pot luck dinner at work! Thank you AMY. Super easy, quick recipe and AWESOME! Mmmm GOOD!

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  14. I am SO making these for my birthday today!!!

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  15. My cream cheese/sugar/egg/vanilla mixture was very runny and looked nothing like your picture. It worked out in the end though…just had to be careful when pouring. Thanks for the great recipe!!

    Reply
    • Hmm..those ratios are from tried and true cheesecake recipes. Since I haven’t heard of this problem from anyone yet, the only thing i can think of is: Did you use TWO 8 oz. blocks of REGULAR Cream Cheese (not fat-free)…Did you over mix it? Other than that, I can’t figure out why it would be runny. Double check your amounts…they’re worth another try! :)

      Reply
  16. Could you tell me how many does this make out of the 13×9 pan and big should it be cut. Thanks

    Reply
    • I cut them into approx 2.5″ squares or so! :)

      Reply
      • Thank you, Amy. Planning on making them on this Wednesday will let you know how they turned out!

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  17. These are great. I have made them a lot but have always called them Sopapilla Cheesecake.

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  18. I use reduced fat cream cheese, add 1 1/2 Almond extract to the cream cheese mixture, and before topping with the last layer of pastry, I sprinkle the cream cheese mixture layer with 1 cup chopped pecans. I cut the finished baked pan into triangles. Super simple, and best of all, It is delicious!

    Reply
    • Oooo that sounds AWESOME! So glad you enjoyed it! :)

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  19. That should say 1 1/2 tsp. almond extract!

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  20. I absolutely loved this recipe! I cut the recipe in half and it was great! I did use a whole egg and 1 tsp of vanilla. We will make this again! Thank you!

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  21. I just made this and it was awesome!! Kids and husband loved it also.

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  22. Iam makin this right now n it’s pretty easy n smells n looks so good

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  23. SO DANG GOOD!!!!!!! Perfect for breakfast, dessert, or just because!!

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  24. I just made this last night and it was a HUGE hit. I added a bit too much vanilla, which I tasted immediately but even so I still got more than three requests to make it again. If you are doubting on trying to make this DON’T! This recipe is simple, quick, and absolutely delicious!

    Reply
  25. I just saw this on Pinterest…honestly I never click on anything but I wanted to see how you made these which looked difficult, but when I saw the crescent rolls…genius! Thanks!

    Reply
    • So happy you “clicked”~~Thank you! :)

      Reply
      • Yes, I would like for the filling to be super creamy, would you say not to add the egg? A church member made it first and used splenda and the center was firm. How does it come out when you make it firm or creamy?

        Reply
  26. Been making this for several years and it’s still delicious! Although I use 3 cream cheese, no egg, and call it sopapilla cheesecake. =D

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  27. I also add a thin layer of strawberry jam to the top of the filling beforethe top crust..and I believe yoy can now purchase a can of the crescent rolls that are a solid sheet…easy and delish!!!

    Reply
  28. I make pretty much this same recipes but. use almond. extract of vanilla and on cinnamon on top just dig whites and sugar . super yummy!!

    Reply
  29. This looks awesome. Just wanted to add that there are also Pillsbury Crescent Sheets available in my area. Its comes in a can just like the rolls but is not perforated.

    Reply
  30. OMG wondering how good these would be with pie filling in them. Blueberry, apple, or even lemon. Going to find out.

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  31. Are they easy to cut? how do people cut them? Do they oose out when cut? Thanks

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    • The cut just fine! :)

      Reply
  32. Just got done making thease with my three year old daughter. She loved pressing the cresant rolls onto the pan. To boot this is super simple that she was able to help with most of it. Thank you for a super kid friendly recepie.

    Reply
  33. I am in Australia not sure if we can buy 2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls what else can I use??

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    • I’m in Australia too. I was thinking butter puff pastry sheetd might do the trick.

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      • I live in Texas. I make it with store bought puff pastry. I also add 1/2 teas. Almond extract along with the vanilla. Put one sheet on bottom of pan. Prick with fork all around. Sprinkle 1/4 of the cinnamon sugar on top. Bake at 350 degrees for 15 minutes. Cool a little and spread cream cheese mixture over crust. Put another sheet of puff pastry on top. Sprinkle remainder of cinnamon sugar on pastry. Melt 4 tablespoons of butter and pour evenly over sugar. Cut a few holes. Bake at 350 for 50 minutes until nice and puffy.

        Reply
  34. These are out of this world, so addicting, YUMMMMMY!!!

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  35. These look amazing! I want to make them for my brothers birthday tonight but I’m not sure if they’re eaten cold or hot and fresh? Should I make the mixture now and then bake it right before serving? Thanks!!

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  36. Made it for my diabetic patient with trivia baking blend instead of sugar and yummy!

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  37. OMG! Made this cheesecake last night!! HEAVEN! :)

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  38. I’ve made these before… SO DELICIOUS! Scrumdiddlyumptious!! :)

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  39. I’ve been making this recipe for years but your renaming it is marketing genius! Sounds so much more fun and delicious! I use this as my base recipe and then mix it up – sometimes adding jam, chopped nuts, or a drizzle of pureed fresh fruit or chocolate.

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  40. Do you have to use 2 cans of the butter flake crescent?! Or could you just one?!

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  41. Thanks for this great recipe! I also read thru your reviews while these were baking and already want to try some of the other versions, all ideas sound so yummy! I did have a question: are the crusts supposed to come out crunchy or soft? I would assume crunchy because the whole churro correlation, however my crust was soft. Just curious, TIA

    Reply
  42. I love this. This is so simple but looks time consuming. Something great up show off at a house party

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  43. PLEASE don’t go by what the picture looks like. AND don’t even bother to post until you have tried them. AND no comments about what you USED to make called Sopasilla, OR that you have been making this for years and it was originally published in Kraft. WHO CARES! JUST make THIS recipe like it says and it will LOOK like this, TASTE better than anything you ever made, or ever saw in any magazine. Trust me you will want to save the whole thing for yourself. That is what I am doing!

    Reply
    • Awesome! :)

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  44. I made it for the first time yesterday and tried it out on my friends. They liked it. I will put this in my “Look No More” file– where I keep my favorite recipes.

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  45. Served hot or cold?

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    • Serve however you enjoy your Cheesecake. :)

      Reply
  46. Hi,
    I just saw this as a pinterest pin. I make the same thing but, do not use an egg in the cream cheese mixture. I’m just wondering why you do….does it make it thicker?
    Thanks,
    Michelle

    Reply
    • Just extra insurance…keeps it together :)

      Reply
  47. My family loves this recipe we got the recipe a couple of years ago from a party! I don’t put the egg in but I will have to try it and see if it turns out different. I also make a berry glaze and serve it with ice cream or whipped cream. Those additions to me put it over the top! I get request to make it for every party!

    Reply
  48. I have made this cheesecake many times but without the egg. I also add cherry pie filling on top of the cheesecake before the top crust it adds to the taste just something extra, you can add any pit filling.

    Reply
  49. Please change the color of the type so it is readable. Gray on Colonial blue doesn’t work.

    Reply
    • What page are you speaking of?

      Reply
  50. I have a recipe like this except for the egg and its called Cream Cheese Delight. I don’t know where I got the one I have. Anyway, its delicious!!More so when its warm! ljs

    Reply
  51. Hi there… can you please tell me a bit more about Pillsbury Crescent dinner rolls? Is this a pastry or a dough? I’m in Australia and we don’t have Pillsbury so just wondering what I could substitute it for…

    Thank you!!
    Narelle

    Reply
  52. I’ve made these for years also & my recipe says to brush the beaten egg white on the top layer of the crescent roll & then sprinkle sugar & cinnamon to taste! Has always turned out scrumptious :)

    Reply
  53. I’m honored and SO happy you enjoyed these! :)

    Reply

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