If you love the taste of churros, often referred to as a spanish doughnut, and the taste of cheesecake, you'll love this hybrid dessert that combines the flavor of both for a new taste sensation!

There were several hybrid desserts to choose to share like glazed doughnut hole brownies and croissant pretzels.  But, the churro cheesecake caught my eye because I love the two flavors and it looks easy to make!  You loved the Chocolate Lasagna recipe and I loved hearing your feedback.  Let me know what you think of this recipe too!

 INGREDIENTS

  • 2 cans (oz. each) Pillsbury Crescent Dinner Rolls (I used the butter flake kind)
  • 2 pkg. (8 oz. each) Cream Cheese, softened
  • 1 tsp vanilla
  • 1 egg, slightly beaten
  • 1 cup sugar, divided
  • 2 Tbsp ground cinnamon

DIRECTIONS

  • Preheat the oven to 350 degrees. Using a hand mixer or a kitchen aid, beat together the cream cheese, vanilla, partially beaten egg, and 1/2 cup sugar until smooth.
  • Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.
  • Spray a 9x13 baking dish with cooking spray and sprinkle 1/4 cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9x13.
  • On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9x13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9x13 baking dish on top of the cinnamon sugar.
  • Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
  • Sprinkle the top with the remaining 1/4 cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.