Ingredients
Cinnamon Sugar
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½ cup granulated sugar
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1 tbsp ground cinnamon
Crust & Top Layer
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2 cans refrigerated crescent roll dough
Cheesecake Filling
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16 oz cream cheese, softened
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1 cup granulated sugar
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1 large egg
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2 tsp vanilla extract
Topping
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2 tbsp melted butter
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Optional: caramel sauce
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix cinnamon and sugar together; set aside.
Press one can of crescent dough into the pan to form a bottom crust.
Sprinkle 2–3 tablespoons of cinnamon sugar over the dough.
Beat cream cheese, sugar, egg, and vanilla until smooth.
Spread the cheesecake filling evenly over the bottom dough layer.
Place the second sheet of crescent dough on top.
Brush the dough with melted butter and sprinkle generously with the remaining cinnamon sugar.
Bake 30–35 minutes, until golden and slightly crisp.
Cool for 30 minutes, then refrigerate at least 2 hours before slicing.
Drizzle caramel if desired and serve.
Notes
For extra flavor, add ½ tsp cinnamon directly into the cheesecake batter.
Use reduced-fat cream cheese if you want a lighter version.
Store leftovers in the fridge for up to 5 days.
To serve warm, reheat slices in the microwave for 10–12 seconds.
For a deeper churro flavor, add a thin layer of butter between the dough and cinnamon sugar.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Salt