Ingredients:

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1x

2x

4x

Cheesecake filling

•   16 oz cream Cheese (room temp)
•   1 egg
•   1/3 cup sour cream
•   1 tbsp vanilla extract
•   1 can sweetened condensed milk

Cinnamon Sugar mix

•   1/2 cup sugar
•   1 tbsp cinnamon

Churro Cheesecake

•   Butter cooking spray (or butter)
•   2 8 oz sheets crescent dough
•   drizzle sweetened condense milk
•   strawberries (chopped, for topping)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Mix cinnamon sugar: In a small bowl, stir together the sugar and cinnamon. Set aside.
3. Make the cheesecake filling:
   • Beat cream cheese until smooth.
   • Add egg, sour cream, and vanilla, mixing until creamy.
   • Pour in sweetened condensed milk and beat until fully combined.
4. Layer the crescent dough:
   • Roll out one crescent dough sheet (straight from the fridge so it’s still cold) and press it into the bottom of the buttered pan.
   • Sprinkle lightly with cinnamon sugar.
5. Add filling: Spread the cheesecake mixture evenly over the dough layer.
6. Top layer: Place the second crescent dough sheet on top of the filling. Sprinkle generously with the rest of the cinnamon sugar mix.
7. Bake: Bake for 35–40 minutes until golden brown and the center is set.
8. Cool & chill: Let it cool completely, then refrigerate for at least 1–2 hours before slicing.
9. Serve: Slice into squares, top with fresh strawberries, and drizzle with sweetened condensed milk if desired.

👉 Key tips: Keep your crescent rolls cold for easier handling, and butter the bottom of the pan for that golden, rich base!