There’s something magical about the moment cinnamon sugar hits warm, buttery dough—and when it meets creamy cheesecake? Pure dessert bliss. Whether you’re all about easy one-pan desserts or prefer a sliceable showstopper, this churro cheesecake recipe delivers both.
From flaky bars to a caramel-drizzled cheesecake you can serve by the slice, this is cinnamon-sugar comfort food done two delicious ways.
There’s something about churro cheesecake that just hits the sweet spot. Maybe it’s the creamy filling. Maybe it’s the cinnamon crunch. Either way, this recipe delivers two standout versions you’ll want to make on repeat.
Here’s what you’ll get in this post:
- A one-pan churro cheesecake bar recipe, made with crescent dough and done in under an hour
- A classic churro cheesecake, baked in a round pan and topped with gooey caramel and a cinnamon churro twist
Each version is simple, crave-worthy, and sure to steal the spotlight—whether you’re baking for a crowd or just treating yourself.
Why You’ll Love These Churro Cheesecake Recipes
These aren’t just any cheesecake recipes—they’re churro-infused, cinnamon-sugar-dusted, and built for people who love desserts that deliver on both flavor and fun. Here’s why you’ll want to make one (or both) of these versions:
- You get two delicious options: One-pan bars for quick cravings and a round cheesecake for show-stopping presentation.
- Classic churro flavor in every bite: Both versions feature the irresistible combo of cinnamon sugar, buttery crust, and creamy vanilla filling.
- Beginner-friendly and flexible: No water bath needed, no fancy techniques—just simple steps with big payoff.
- Perfect for any occasion: From casual potlucks to birthdays and holidays, there’s a churro cheesecake style that fits the moment.
- Easy to customize: Add caramel, chocolate, or fruit swirls to make each version your own.
Ingredients Highlights for Both Churro Cheesecake Recipes
Both versions of this churro cheesecake recipe use simple, pantry-friendly ingredients. Here’s a quick look at what you’ll need, whether you’re baking the bars or the full round cheesecake.
For the Churro Cheesecake Bars
- Crescent roll dough: The flaky base and top layer.
- Cream cheese: Softened to create a rich, smooth filling.
- Granulated sugar: For both the filling and that churro-style topping.
- Cinnamon: Essential for that warm churro flavor.
- Unsalted butter: Helps the cinnamon sugar stick and adds richness.
- Vanilla extract: Adds depth to the cheesecake layer.
- Optional egg: For a firmer filling, if preferred.
For the Traditional Churro Cheesecake (Round)
- Graham cracker crumbs: The classic crust base.
- Cream cheese: Three blocks for a thick, sliceable center.
- Sour cream: Adds extra creaminess and a slight tang.
- Eggs: To help the cheesecake set perfectly.
- Cinnamon & vanilla: Flavor enhancers that give it the churro twist.
- Caramel sauce: Optional topping for indulgent flair.
- Mini churros or twists (optional): For a fun and festive garnish.
How to Make Churro Cheesecake Bars in One Pan
This recipe comes together fast and bakes into a golden, cinnamon-sugar masterpiece. Here’s how to do it step by step:
Churro Cheesecake Bars (Easy One-Pan Recipe)
Ingredients
For the Cheesecake Filling:
- 2 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg optional for firmer texture
For the Dough Layers:
- 2 cans 8 oz each crescent roll dough
For the Topping:
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
- Press first dough layer: Unroll 1 can of crescent dough and press into the bottom of the pan. Seal seams to form a solid crust.
- Make cheesecake filling: Beat softened cream cheese, sugar, vanilla, and egg (if using) until smooth and creamy. Spread evenly over dough.
- Top with second dough layer: Unroll and place the second crescent dough sheet on top of the filling. Gently press to fit.
- Add topping: Brush with melted butter and sprinkle the cinnamon sugar mix evenly over the top.
- Bake for 30–35 minutes, until golden brown and set. Remove from oven and cool completely.
- Chill for at least 1 hour before slicing into bars. Serve cold or at room temperature.
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Notes
- For a softer texture, skip the egg in the filling.
- Want extra flavor? Add a swirl of dulce de leche or Nutella before adding the top dough.
- These bars are even better the next day, once chilled and set.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
5 Churro Cheesecake Bar Variations to Try
Want to switch things up? These fun twists on the classic churro cheesecake bars let you customize flavor, texture, and presentation:
1. Chocolate Swirl
Add a drizzle of melted chocolate or Nutella between the layers before baking for a churro-meets-chocolate experience.
2. Apple Pie Style
Mix in some finely diced cinnamon apples with the cream cheese filling for a fall-inspired flavor combo.
3. Dulce de Leche Drizzle
After baking, top with warm dulce de leche or caramel sauce for an ultra-indulgent finish.
4. Use Puff Pastry Instead
Swap crescent dough for puff pastry to create a flakier, bakery-style crust. Just dock the dough with a fork to prevent puffing too much.
5. Make It Gluten-Free
Use gluten-free crescent roll dough and double-check all labels (especially vanilla and cream cheese brands) to ensure your bars are completely gluten-free.
Traditional Churro Cheesecake (With Caramel Drizzle)
Want something more classic and sliceable? This version of churro cheesecake takes everything you love about the flavor—cinnamon sugar, rich creaminess, buttery crust—and turns it into a round, bakery-style cheesecake that’s perfect for special occasions. It’s topped with a silky caramel drizzle and even garnished with a mini churro twist if you want to impress.
While it takes a little more time to chill and set, the results are worth it.
Traditional Churro Cheesecake (Caramel-Drizzled Slice)
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- ½ tsp ground cinnamon
For the Cheesecake Filling:
- 3 packages 8 oz each cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 tbsp flour optional for structure
- 1 tsp ground cinnamon
For the Topping:
- ½ cup caramel sauce
- ¼ tsp cinnamon
- Mini churros or churro twists optional garnish
Instructions
- Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
- Make the crust: Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into bottom of the pan. Bake for 8–10 minutes, then cool.
- Prepare filling: Beat cream cheese until smooth. Add sugar, vanilla, cinnamon, and flour. Mix in eggs one at a time. Fold in sour cream.
- Pour filling into crust and smooth the top.
- Bake for 55–60 minutes until center is mostly set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Chill for at least 4–6 hours or overnight.
- Top with caramel drizzle and optional churros before serving.
Notes
- Don’t overmix after adding eggs — it helps avoid cracks.
- You can add a water bath or place a pan of water on the rack below for moisture.
- Store leftovers in the fridge for up to 4 days.
Nutrition
Tips for the Perfect Baked Churro Cheesecake
Even though this recipe is beginner-friendly, these quick tips will help you avoid cracks, soggy crusts, and uneven bakes:
1. Use Room Temperature Ingredients
Softened cream cheese and room-temp eggs blend smoother, preventing lumps and overmixing.
2. Don’t Overmix After Adding Eggs
Overmixing introduces air, which can cause the cheesecake to puff and crack during baking.
3. Use a Water Pan (No Bath Needed)
Instead of placing the cheesecake in a water bath, set a pan of hot water on the rack below. It adds moisture without the mess.
4. Don’t Rush the Cooling Process
Let the cheesecake cool in the oven with the door cracked for 1 hour, then transfer to the fridge. This gradual cooling helps prevent surface cracks.
5. Chill Overnight for Best Texture
The longer it chills, the better the texture. 4 hours minimum—overnight if you can wait!
Churro Cheesecake FAQs
What not to do when making cheesecake?
Avoid overmixing the batter once you add the eggs — it introduces air, which can cause cracks while baking. Also, never skip the chilling time; cheesecake needs several hours to fully set for the best texture and clean slices.
Can I use brown sugar for churro cheesecake?
Yes! You can substitute brown sugar for white sugar in the cinnamon topping or even in the crust. It adds a richer, more caramel-like flavor that pairs beautifully with the churro vibe.
Can you put churro cheesecake in the freezer?
Definitely, both the bar version and the traditional sliceable cheesecake can be frozen. Wrap them tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Does freezing cheesecake change the texture?
A little bit, but not in a bad way. The texture may become slightly denser or creamier after thawing. Avoid freezing cheesecake with fresh fruit or whipped toppings — add those after thawing for best results.
Final Thoughts on This Churro Cheesecake Recipe
Whether you’re a fan of one-pan, no-fuss desserts or love a more classic slice with all the bells and caramel, this churro cheesecake recipe has you covered. The bars are perfect for potlucks and weeknights, while the traditional version adds a little extra wow-factor for holidays or celebrations.
No matter which one you choose, you’re getting that sweet cinnamon sugar crunch, a creamy center, and a whole lot of compliments.
Craving something lighter after dessert? Try this popular Brazilian Mounjaro Recipe — a refreshing, natural drink people love for its wellness benefits.
More Easy Dessert Recipes to Try Next
Here are a few more crowd-pleasers you’ll want to bookmark: