Churro Cheesecake

On a very special occasion, like your husband’s 51st birthday, you want to pull out all the stops and make it an amazing day. For me, that meant going back through the Facebook and Instagram posts he had sent me to see what desserts were on his wish list. 

This churro cheesecake isn’t a traditional birthday cake, but it is amazing nonetheless. I tweaked the recipe a little to fit Danny’s tastes, and I used the refrigerated crescent roll dough that comes in a sheet, not in individual rolls. You may have to look a little to find it, but it’s totally worth the effort to have full sheets of dough and not little triangles you’re trying to pinch together.

Try this cheesecake out for yourself, because every day’s a special occasion for some reason, right?

Ingredients:

Filling:

2 8-oz packages cream cheese, softened

1/2 cup sugar

1 egg

2 tsp vanilla

Crust:

1/2 cup sugar

2 Tbsp cinnamon

2 8-oz cans crescent roll dough (sheets, not triangles)

1. Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking dish with non-stick spray.

2. In a stand mixer, beat. Cream cheese until soft and creamy. Add sugar, egg and vanilla and beat until smooth.

3. In a small bowl, combine sugar and cinnamon. Spread half the mixture in the bottom of the baking dish.

4. Unroll the first sheet of dough and lay it on top of the sugar. Gently spread it out so it covers the entire dish.

5. Layer in the cream cheese filling and second sheet of dough, then evenly pour the remaining sugar mixture on top.

6. Bake at 350 degrees for 30 minutes, until the edges are browned and crispy. Then try not to eat the entire cheesecake in one sitting. Good luck.