Can you freeze churros before frying?

Yep! If you’ve made churros and want to fry them later, just freeze them on a tray, then pop them into a bag. They’ll be ready to fry when you’re craving that crispy goodness. For more on freezing desserts, visit Freezing Tips .

Is Churro Cheesecake better hot or cold?

Definitely hot! Churros are best when they’re fresh and warm. That crispy, sugary coating is what makes them so irresistible. Learn more about churro textures from Churro History and Fun Facts .

Is churros sweet or salty?

Churros are sweet! They’re covered in cinnamon sugar, so they’ve got that sweet, spicy kick. See Cinnamon Facts for more info!

How many calories are in churro cheesecake?

This one’s tough because, well, it’s indulgent. But you can expect each serving to be a bit of a treat think of it as a reward for your hard work in the kitchen! Check out Calorie Counting Tools for help with estimating calories.

What topping for churro cheesecake?

There’s no wrong way to top cheesecake, but here are some favorites: whipped cream, fresh fruit (think berries or caramelized apples), or more cinnamon sugar if you're feeling extra! For even more ideas, try Cheesecake Topping Inspiration .

Churro Cheesecake So Easy You Won't Believe It

Description

A warm, cinnamony crust with a rich cream cheese filling, and a buttery topping that will make your taste buds do a happy dance.

Ingredients

Scale

1 tablespoon ground cinnamon
½ cup granulated sugar
2 packages (8 oz each) refrigerated crescent roll dough
16 oz full-fat cream cheese (softened)
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter (melted and slightly cooled)
Optional toppings: whipped cream, extra cinnamon sugar

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Instructions

Preheat the oven to 350°F and grease a 9×13 baking pan. Sprinkle 1-2 tablespoons of cinnamon sugar at the bottom.
Unroll the first tube of crescent dough and press the seams together to make one large sheet. Lay it in the pan to cover the bottom.
For the cheesecake filling, beat cream cheese, sugar, egg, and vanilla extract until smooth. Pour over the dough.
Unroll the second tube of crescent dough, press seams together, and place it over the cheesecake filling.
Pour melted butter over the dough and sprinkle the rest of the cinnamon sugar on top.
Bake for 26-30 minutes until the dough is golden brown and puffy.
Let it cool on a wire rack, then chill in the fridge for at least 1 hour. Once chilled, cut into squares and serve.

Notes

Optional toppings like whipped cream or extra cinnamon sugar can make this even better! You can also add chocolate chips or nuts for extra texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 350
Sugar: 25g
Sodium: 180mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg