Churro Cheesecake Cake is a delightful fusion dessert that combines the cinnamon-sugar crunch of classic churros with the creamy richness of cheesecake and the soft, tender layers of cake. This decadent treat brings together three beloved textures and flavors into one show-stopping cake, perfect for celebrations or a special indulgence. The inspiration for this cake comes from the beloved Spanish and Latin American churro—a fried-dough pastry coated in cinnamon sugar—which has become a favorite worldwide, paired with the smooth, tangy creaminess of cheesecake, a classic dessert with roots tracing back to ancient Greece and perfected through centuries of baking tradition. The cake layers are infused with warm cinnamon spices reminiscent of churros, while the cheesecake layer provides a luscious, velvety contrast. Finally, a cinnamon-sugar topping and dulce de leche drizzle tie all the elements together into a harmonious and indulgent experience. The ingredients are carefully chosen to balance flavor and texture: the cake batter incorporates cinnamon and vanilla for warmth, the cheesecake filling is rich with cream cheese and a touch of sweetness, and the topping brings the signature churro crunch with butter, cinnamon, and sugar, finished with a decadent dulce de leche sauce for a luscious drizzle. Essential ingredients include all-purpose flour, sugar (both granulated and brown), cream cheese, eggs, cinnamon, butter, buttermilk, and vanilla extract, ensuring each layer is perfectly flavored and textured. The step-by-step recipe begins by preparing the cake layers infused with cinnamon, followed by making a creamy cheesecake filling that is gently folded into the batter or layered between cake rounds. The cake is baked carefully to ensure a moist crumb and a smooth cheesecake center, often using a water bath to prevent cracking. Once cooled, the cake is topped with a generous coating of cinnamon sugar, brushed with melted butter, and finished with a drizzle of dulce de leche for added sweetness and richness. Tips for the perfect Churro Cheesecake Cake include using room temperature ingredients for smooth batter and filling, avoiding overmixing to keep the cake tender, and wrapping the cake pan in foil if baking the cheesecake layer in a water bath to prevent leaks. For an even richer churro flavor, toast the cinnamon sugar mixture lightly before sprinkling it on the cake, and allow the cake to chill well before slicing for clean, beautiful layers. Variations and customizations abound with this dessert: try adding a chocolate ganache drizzle, incorporating chopped nuts for texture, or using flavored cream cheeses like cinnamon or vanilla bean for an extra depth of flavor. For those wanting to lighten the cake, consider swapping some of the butter for Greek yogurt or reducing sugar quantities slightly. Health considerations note that while this cake is indulgent and rich, portion control and ingredient substitutions can make it a more balanced treat; almond flour or whole wheat flour could be used to increase fiber, and natural sweeteners like maple syrup can replace some of the sugar. Nutritional value depends on portion size but expect a moderate to high calorie and fat content typical of rich desserts. Frequently asked questions about Churro Cheesecake Cake include how to prevent cheesecake cracking (use a water bath and avoid overbaking), how to store the cake (refrigerate covered for up to four days), and whether the cake can be frozen (yes, wrapped tightly and thawed overnight in the fridge). This cake can be made ahead for convenience and still maintain its wonderful texture and flavor.
Churro Cheesecake Cake
Ingredients
Cinnamon Sugar:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
Cheesecake Bars:
- Two 8-ounce packages of refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter melted and slightly cooled
- See note for optional toppings
Instructions
Cinnamon Sugar:
- Mix the cinnamon and sugar together and set aside.
Cheesecake Bars:
- Preheat your oven to 350°F and position a rack in the middle. Grease a 9×13-inch baking pan and sprinkle 1 to 2 tablespoons of the cinnamon sugar evenly across the bottom.
- Open one tube of crescent roll dough, unroll it, and press the seams together to create a single rectangular sheet. Press this dough firmly into the bottom of the prepared pan, covering the entire base.
- In a bowl, beat together the cream cheese, sugar, egg, and vanilla until the mixture is smooth and fully combined. Spread this cream cheese mixture evenly over the dough crust.
- Take the second tube of crescent roll dough, unroll it, and press the seams together as you did before. Lay this layer over the cream cheese, ensuring it covers the filling completely.
- Drizzle the melted butter evenly on top and spread it gently using the back of a spoon. Finish by sprinkling the remaining cinnamon sugar over the buttered layer.
- Bake the bars for 26 to 30 minutes, or until the crescent dough is puffed and golden brown. Remove from the oven and transfer to a wire rack to cool completely. Once cooled, refrigerate until chilled. Cut into bars and serve.