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–+ servings
a plate of sopapilla cheesecake.

Churro Cheesecake

This Sopapilla Cheesecake recipe (Churro Cheesecake dessert) is a wonderful churro crust surrounding a delicious cheesecake. It's smooth and creamy and full of flavor.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 2 hours 45 minutes
Servings 16 bars
Calories/serving 132 kcal

Ingredients
 

  • 2 rolls crescent roll dough I used Pillsbury

For the Cinnamon Sugar Mixture

  • ½ cup sugar
  • 1 Tablespoon cinnamon

For the cheesecake center

  • 24 ounce cream cheese softened. Philadelphia for the best creamiest results
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla
  • 1 egg

Other

  • 2 Tablespoons butter

Instructions

  • Preheat oven to 350° F.
  • Combine sugar and cinnamon together in a small bowl for the cinnamon sugar mixture. Lightly grease a 9x13 pan then pour about ¼ of the cinnamon sugar mixture over top. Open one can of crescent dough. If it's sectioned off, press the seams together then place in pan on top of the cinnamon mixture.
    cheesecake filling in a bowl.
  • Beat the softened cream cheese and half the sugar together in a bowl for 3 minutes on medium low, scraping down after each minute of mixing. Add the remaining sugar and beat 1 more minute. Scrape down the sides. Add the egg and vanilla and beat until well combined. Layer the cheesecake mixture on top of the crescent dough in the pan.
    cheesecake filling on top of a crescent roll.
  • Melt the butter. Place the remaining tube of crescent dough on top of the cheesecake layer (pressing seams together beforehand if there are any). Brush butter over the top, then sprinkle with the remaining cinnamon and sugar mixture.
    buttering an unbaked crescent roll sheet.
  • Bake for 32-35 minutes. The top will be bubbly and there will be a slight wobble when you nudge the pan. Allow to cool at room temperature for one hour, then refrigerate for 2-24 hours before serving. The longer you wait to serve, the softer the crust will be. Serve cold. Enjoy!
    an unbaked sopapilla cheesecake.
  • Top with dulce de leche or honey for a more authentic experience. Caramel, chocolate sauce, nutella and more can also be used.
    3 pieces of sopapilla cheesecake on a plate.

Video

Notes

  • Make sure your cream cheese is softened to room temperature. This will produce the smoothest cream cheese filling.
  • Make little churro bites, by cutting these into bite size squares and serving them on a platter.
  • Feel free to substitute sopapilla dough for the crescent roll dough.
  • This is very popular topped with fresh strawberries and we recommend it or dulce de leche.
  • Store in the refrigerator for 3 days.
  • Store in an airtight container in the freezer for up to 2 months. Cut into bites or bars before freezing. Thaw at room temperature for a few minutes (bites) or for 15-30 minutes (bars).

Nutrition

Serving: 1barCalories: 132kcalCarbohydrates: 22gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gTrans Fat: 0.1gCholesterol: 9mgSodium: 311mgPotassium: 122mgFiber: 0.3gSugar: 21gVitamin A: 68IUVitamin C: 0.02mgCalcium: 155mgIron: 0.1mg
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