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This cinnamon sugar cheesecake brings together two favorite desserts in one tempting creation that mixes flaky, sugar-dusted crescent layers with smooth, vanilla-rich cheesecake middle. You'll feel like a baking pro, but it's actually super quick to put together.
I whipped this up for my daughter's birthday when we didn't want regular cake. These days it shows up at all our family events, and my nephew always asks for "that awesome cinnamon thing" whenever he stops by.
Ingredients
- Refrigerated crescent roll dough: Makes a buttery, layered outside that feels like real churros without any work. Grab the seamless sheets if you can find them—they're easier to work with.
- Full fat cream cheese: Gives you that thick, smooth filling. Stick with the block kind for best results. Let it sit out for 30 minutes to soften up.
- Granulated sugar: Adds sweetness to the filling and makes that signature crunchy coating. Regular sugar works great.
- Ground cinnamon: Brings that true churro taste. Fresh spice works best. Try Ceylon cinnamon for a lighter flavor if you can get it.
- Unsalted butter: Helps the top turn crispy and golden. When melted, it makes the sugar stick to the dough.
- Vanilla extract: Boosts the filling's flavor. Real vanilla tastes better, but the fake stuff works too.
- Egg: Helps the cheesecake set properly. Room temperature eggs mix in better.
Step-by-Step Instructions
- Mix up your cinnamon sugar:
- Stir sugar and cinnamon together in a small dish until fully combined. This sweet coating gives you that real churro taste and adds a nice crunch to both top and bottom layers.
- Get your bottom layer ready:
- Heat your oven to 350°F and grease your pan well so nothing sticks. Sprinkle some cinnamon sugar across the bottom. Open your first tube of crescent dough and push the seams together to make one big sheet. This forms your base.
- Whip up the cheesecake middle:
- Mix your soft cream cheese with sugar until it's totally smooth with no bumps. Add in the egg and vanilla, but don't mix too much—just until everything's combined. Too much mixing puts air in that can make cracks later. Pour this creamy mixture over your bottom crust and spread it out flat.
- Add your top layer:
- Open the second tube of crescent dough and push those seams together just like before. Lay this sheet carefully over your cream cheese layer, making sure you cover all the filling. Using two layers like this creates that special churro-style crust.
- Add more buttery cinnamon sugar:
- Brush or drizzle melted butter all over the top. This helps the cinnamon sugar stick and makes everything turn golden. Sprinkle all your leftover cinnamon sugar mix on top, covering the whole surface.
- Bake until it looks amazing:
- Pop it in your hot oven for about 26-30 minutes. You'll know it's done when the top puffs up and turns golden brown. The middle might still wiggle slightly but will firm up as it cools.
- Let it rest:
- Let your baked treat cool completely on a rack before putting it in the fridge. Chilling for at least 2 hours (or even better, overnight) makes the flavors come together and helps you get clean slices when you cut it.
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The cinnamon sugar really makes this dish special. I found out that you can quickly toast the cinnamon in a dry pan before mixing it with sugar to make it smell even more amazing. My grandma showed me this trick for her cinnamon rolls, and it works wonders in this recipe too.
Make Ahead and Storage
This cinnamon cheesecake actually tastes better the next day, which makes it perfect for parties. After spending the night in the fridge, the flavors get deeper and everything settles into just the right texture. You can make it up to three days early and keep it in the fridge in a sealed container. If you want to save it longer, wrap single pieces tightly in plastic wrap and foil, then freeze for up to two months. Just move them to the fridge the night before you want to eat them.
Serving Suggestions
This dessert tastes great by itself, but you can jazz it up with some simple additions. Try pouring warm dulce de leche or caramel on top for a pretty look and extra sweetness that goes well with the cinnamon. Fresh berries add a nice bright touch next to the rich cheesecake. For something really special, add a scoop of vanilla ice cream on the side. When I have friends over, I like to set out different toppings so everyone can fix their slice how they like it.
Troubleshooting Tips
If your dough feels too sticky, stick it in the fridge for about 10 minutes before you unwrap it. Cooler dough is easier to handle and press together. Notice the top getting too brown while baking? Just lay some foil loosely over it for the rest of the cooking time. Want perfect slices? Wipe your knife with a warm wet cloth between cuts. This keeps the filling from sticking to the knife and gives you picture-worthy pieces every time.
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Nobody can stop at just one piece of this!
Frequently Asked Questions
- → Is spreadable cream cheese okay to use?
It's best to stick with block cream cheese for the smoothest texture. Spreadable versions usually have extra ingredients that might keep the filling from setting properly. For the creamiest filling, opt for full-fat block cream cheese and bring it to room temperature for easier mixing.
- → How do I know when it's done baking?
Your cheesecake bars are done when the top turns a golden brown and the dough puffs up, typically at around 26-30 minutes in a 350°F oven. The center might look slightly wobbly—it'll firm up as it cools and chills later.
- → What are some extras I can add?
Top it off with caramel or chocolate drizzle, a sprinkle of powdered sugar, or a dollop of whipped cream. Extra cinnamon sugar, chopped nuts, or even a scoop of ice cream can make these bars even more indulgent.
- → Can I make this ahead of time?
Absolutely! These bars taste even better after resting. Let them cool fully, then refrigerate for at least 2-4 hours or overnight. This helps the layers set and meld flavors. They’re good in the fridge for 3-4 days when stored in a sealed container.
- → Can I freeze leftovers?
You sure can! Slice them into single servings, wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw them in the fridge before eating—though the texture of the crescent dough might be a little different, they'll still taste amazing.
- → What if crescent sheets aren’t available?
If you can only find crescent rolls with perforations, press the edges together firmly to make a flat sheet. For added security, roll a pin over the seams lightly to seal them tight before using.