Ingredients:

  • 2 (8 oz / 225 g each) packages Full Fat Cream Cheese, softened to room temperature
  • 1 cup (200 g) Granulated Sugar (for filling)
  • 1 large Egg, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Fresh Lemon Juice
  • 2 (8 oz / 225 g each) cans Refrigerated Crescent Roll Dough, chilled
  • 4 tablespoons (56 g) Unsalted Butter, melted
  • 1 cup (200 g) Granulated Sugar (for topping)
  • 2 tablespoons Ground Cinnamon
  • 1/4 teaspoon Fine Sea Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, allowing some overhang to create a lifting sling.
  2. Unroll one can of crescent roll dough. Press it firmly into the bottom of the prepared pan, sealing any perforations, and bring the dough slightly up the sides to form the continuous base crust.
  3. In a large bowl, beat the softened cream cheese with a hand mixer until completely smooth and free of lumps (about 2 minutes).
  4. Gradually beat in the 1 cup of sugar until incorporated. Then, add the egg, vanilla extract, and lemon juice. Mix only until the filling is homogenous—do not overmix.
  5. Carefully pour the cream cheese mixture evenly over the dough base in the pan.
  6. Unroll the second can of crescent roll dough and gently place it over the cream cheese filling. Pinch the edges of the top dough layer to the base dough layer to loosely seal the filling.
  7. In a small bowl, whisk together the melted butter, the remaining 1 cup of granulated sugar, cinnamon, and salt until well combined.
  8. Using a pastry brush, generously brush the entire surface of the top layer of crescent dough with the cinnamon-butter mixture.
  9. Bake for 40–45 minutes, or until the edges are golden brown and the filling is mostly set, with just a slight wobble in the very centre.
  10. Remove the pan from the oven and let the cheesecake cool completely on a wire rack at room temperature (about 1 hour).
  11. Once cool, cover the pan loosely and transfer to the refrigerator. Chill for at least 3 hours, or until the Churro Cheesecake is completely firm. This is essential for clean slicing.
  12. Use the parchment paper sling to lift the cheesecake out of the pan. Slice with a sharp knife (wiping the knife between cuts helps) and serve cold.