Crescent Roll Churro Cheesecake

 

Ingredients:

• 2 cans (8 oz. each) Pillsbury crescent dough sheets
• 3 blocks (8 oz. each) cream cheese, softened
• 1/2 cup sour cream
• 3 eggs
• 2 teaspoons vanilla extract
• 1 can sweetened condensed milk, plus extra for drizzling
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• Nonstick cooking spray
• Optional: sliced strawberries and additional sweetened condensed milk for drizzling on top

Cinnamon Sugar:

• 1/2 cup sugar
• 2 tablespoons cinnamon

Instructions:

1. Preheat Oven:

   • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease the bottom and sides of a 9x13 inch casserole dish with nonstick cooking spray.

2. Prepare Cheesecake Filling:

   • In a large mixing bowl, combine softened cream cheese, sour cream, eggs, vanilla extract, sweetened condensed milk, sugar, and cinnamon.
   • Use a hand mixer to blend until smooth and no chunks of cream cheese remain.

3. Assemble the Cheesecake:

   • Roll out one can of crescent dough to approximately match the size of the baking dish. Lay it into the bottom of the greased dish, pressing it down evenly to cover the bottom (it's okay if it's not perfect).
   • Sprinkle an even coating of cinnamon sugar over the crescent dough.

4. Add Cheesecake Filling:

   • Pour the prepared cheesecake filling over the cinnamon-sugar coated dough, spreading it evenly.

5. Layer with Second Crescent Dough:

   • Roll out the second can of crescent dough and lay it gently on top of the cheesecake filling. It doesn't need to completely cover every part perfectly.

6. Sprinkle with Cinnamon Sugar:

   • Sprinkle the remaining cinnamon sugar over the entire top of the cheesecake.

7. Bake:

   • Bake in the preheated oven for 40-45 minutes, or until the cheesecake is set and a toothpick inserted into the center comes out clean.

8. Cool and Chill:

   • Once baked, remove the cheesecake from the oven and place it on a cooling rack or stovetop to allow heat to escape from under the dish.
   • Let it cool for about 1 hour, then cover tightly and refrigerate for at least 8 hours, ideally overnight, before serving. The cheesecake is best the second day after it has chilled.

9. Serve:

   • Optionally, garnish with sliced strawberries and drizzle with additional sweetened condensed milk before serving.

Enjoy your delicious cinnamon roll cheesecake!