Mmmmhhhmmm I just said that. Chocolate chip churro cheesecake. This super easy and super yummy recipe takes just minutes to prepare, thanks to the help of some pre-made dough. I will admit — I’m terrified of dough and it’s a fear I’m working on addressing. This recipe makes me happy because I could easily use the refrigerated Pillsbury butter flake crescent rolls and then simply make the filling!
I found the recipe here and added chocolate because….
I studied abroad in Spain so churros hold a special place in my heart, especially in combination with chocolate. There was this one cafe in Granada (the city where I studied) called Cafe Fútbol (haha) and they served the most decadent churros with chocolate dipping sauce. Talk about heaven!! I’d also get cafe con leche and then be wired for the rest of the day!!
I also liked that I could make this recipe the day before guests came for dinner. I was able to bake the cake while we ate without having to worry about putting dessert together 🙂
Chocolate Chip Churro Cheesecake
- 2 8oz. bricks of cream cheese, brought to room temperature
- 1 egg
- 2 tbsp. cinnamon + 1 tsp. cinnamon
- 1 c. sugar, divided
- 1 tsp. vanilla
- 1 c. semi-sweet chocolate chips
- 2 pkgs crescent rolls, preferably the butter flake kind
~ Preheat oven to 350 degrees.
~ In a stand mixer, blend together the cream cheese, 1/2 c. sugar, egg, vanilla, and 1 tsp. cinnamon.
~ In a separate bowl, mix together 1/2 c. sugar and 2 tbsp. cinnamon.
~ Remove the bowl from the mixer and stir in the chocolate chips by hand. This avoids breaking up the chips.
~ Grease a 9×13 pan. Sprinkle 1/2 of the sugar and cinnamon mixture onto the bottom of the pan. Unroll one of the packages of crescent rolls and press it on top of the cinnamon sugar mixture. Make sure all of the seams are sealed shut!!
~ Spread the cream cheese mixture on top of this crescent roll sheet. Unroll the other package and press it gently on top of the cream cheese mixture, again making sure the seams are shut!
~ Sprinkle the rest of the sugar and cinnamon mixture on top of the second sheet of crescent rolls.
~ Bake for 30-35 minutes or until the crescent rolls are golden brown.
~ Take a big bite, transport yourself to a cafe in Spain, and thank me later 🙂 <3