Churro Cheesecake

So I posted a couple days ago about having made a new recipe of churro cheesecake. Baking is one of the things I love to do when I have the time. Means Siniroth has yummy snacks for work, and they are a quick pick me up when I’m feeling a little down and want something sweet to eat. Plus I know what went into the treat rather than just buying chocolate bars and other candies from the store. (Although those are sometimes awesome anyways!)

I found the recipe via a facebook video from a page called “Food Panda” . So without further adieu here is the recipe and procedure, review will follow.

2 pkgs Pillsbury refrigerated crescent rolls
2 pkgs (8oz each) cream cheese, softened
1 egg
1 tsp vanilla
1 cup sugar, divided
2 Tbsp ground cinnamon

Instructions
Preheat oven to 350 degrees and grease a 9X13 baking dish.
In a small bowl, combine 1/2 cup sugar and 2 Tbsp cinnamon, set aside.
In a large mixing bowl beat cream cheese until smooth. Add in egg, 1/2 cup sugar, and vanilla. Beat until smooth and creamy.
Sprinkle half of the cinnamon sugar mixture in to the bottom of the greased pan.
Open one can of crescent rolls and lay out flat. Use your fingers to pinch and press the seams together so it is a solid rectangle of dough. Lay on top of cinnamon sugar mix on bottom of pan.
Pour and spread the cream cheese mixture over crescent dough.
Open second can of crescent rolls and lay out flat. Again, pinch together the seams. Lay on top of cream cheese filling.
Sprinkle remaining cinnamon sugar mixture on top of dough.
Bake for 30 minutes until edges are golden brown.
Let cool and serve with a smile.
Store leftovers in the fridge.

 

So seems easy enough, and it was! I don’t have a 9×13 at home so I improvised and used a 9×9, so I had a square instead of a rectangle, and the layers were a little thicker as a result. I don’t know if there is a difference between the crescent rolls I bought and the ones used in this recipe, but when I opened my tube there were 2 layers of dough, and a single layer was enough to cover the bottom of my pan. I ended up doubling up the layer of dough because I had already opened both tubes. Will revisit soon after just making it with a single layer of dough.

I don’t know why the recipe in the video didn’t seem to mention the sugar in the cream cheese mixture, and I didn’t question it (durr, I’ve made cheese cakes before I should know better!!) so I didn’t add the sugar to that portion – so it was just cream cheese, egg, and vanilla. This ended up giving the filling a far more tart taste to it. Wasn’t horrible, but certainly wasn’t the best. Again, I did a double layer of the crescent roll dough on the top and sprinkled the sugar.

Super easy, and made the house smell AH-MAY-ZING!!! Seriously, this was super awesome because who doesn’t love the smell of cinnamon in the oven? We tried it later that day, and it is really good. Obviously my screw up with the sugar in the filling made things a little less sweet, and I think it might need a bit more cinnamon personally, but maybe just the sugar in the filling will be enough to make things a little bit better. The pan is almost 3/4 of the way finished because I keep snacking on it. But hey, if I eat it with a bit of fruit it kind of is a balanced meal right? There’s the dough which has flour, which is wheat, a grain, cream cheese has protein and is dairy/meat alternative, and that just leaves fruits/vegetables. So pair it with some fresh berries, or a tall glass of OJ and you’re good! Heehee.

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