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After testing every churro-inspired dessert (bars, cookies, cupcakes-you name it), I always come back to this baked churros cheesecake.
It's the kind of dessert that makes people ask for seconds-and the recipe! The combination of chewy, cinnamon sugar crescent crust, ultra-creamy filling, and caramel-swirled topping is absolutely unforgettable.

This isn't just a dessert-it's a celebration in every slice! Whether you're looking for a Mexican-inspired Cinco de Mayo dessert, a caramel cheesecake, or the ultimate cinnamon sugar treat, this recipe delivers.
Table of Contents

Ingredients (with Pro Tips & Substitutions)
For full measurements, see the recipe card below.

Crust:
- Crescent rolls: Pillsbury or store brand, for that classic churro chew.
- Butter: Unsalted preferred, melted.
- Brown sugar & cinnamon: For that signature churro sweetness and spice.
- Salt: Just a pinch to balance flavors.
Cheesecake Filling:
- Cream cheese: Block style, full-fat, not tub-for a creamy, firm texture.
- Brown sugar: Adds caramel depth.
- Dulce de leche: Or a thick caramel sauce for extra richness.
- Sour cream: Or Greek yogurt, for tang and ultra-smooth filling.
- Vanilla: Use pure vanilla for the best flavor.
- Lime juice: Fresh is best; lemon juice works too. It brightens the whole cheesecake.
- Salt
- Eggs: Room temp helps with smooth blending.
- Cornstarch: Or flour; helps thicken and stabilize.
Topping:
- Heavy cream
- Powdered sugar
- Dulce de leche

How to Make Baked Churros Cheesecake (Step by Step)
See the recipe card for detailed instructions. Here's the overview:
Make the Crescent Roll Crust:
1) Press dough into a springform pan, 2 )brush with butter, and 3) sprinkle generously with cinnamon sugar. 4) Bake for a chewy, churro-inspired base.

Mix the Cheesecake Filling:
Blend cream cheese, brown sugar, dulce de leche, and the rest for an ultra-smooth, creamy batter.

Assemble & Bake:
Pour filling over crust. Bake in a water bath for the creamiest, most crack-free cheesecake.

Chill Overnight:
This step is key! It gives you the perfect texture and lets the flavors bloom.
Make Dulce de Leche Whipped Cream:
Whip heavy cream and powdered sugar, then fold in dulce de leche for the fluffiest caramel topping.

Slice, Serve & Enjoy:
Use a hot, clean knife for perfect slices. Sprinkle with extra cinnamon sugar for maximum churro magic!

Churros Cheesecake Recipe
No changes made to the recipe card or the body recipe text-keep your current detailed instructions here.

Storage, Make Ahead, & Freezing
- Fridge: Wrap tightly and store for up to 4 days (add whipped topping just before serving).
- Freezer: Cheesecake slices freeze beautifully. Wrap individually and thaw overnight for an ice cream-cold treat!
- Perfect Make-Ahead Dessert: The flavors deepen overnight, so make it ahead for stress-free party prep.
Expert Tips for the Best Churros Cheesecake
- Wrap it Tight: Protect the cheesecake from fridge odors with plastic wrap or a cake dome.
- Don't Skip the Lime: Citrus adds brightness and keeps the filling creamy, not overly sweet.
- Room Temperature Ingredients: For the smoothest batter, let cream cheese and eggs warm up before mixing.
- Water Bath Wins: A gentle bake in a water bath gives the most luxurious, crack-free texture.
- Crescent Roll Crust: For best results, use the classic tube crescent rolls-no need for homemade dough!

Churros Cheesecake FAQs
Bars use a crescent roll crust and are baked in a rectangular pan, then cut into squares. This recipe is a tall, classic, full-size baked cheesecake-perfect for slicing and serving at any celebration
Yes! Use your favorite thick caramel sauce for a similar flavor.
Absolutely! This dessert is even better after an overnight chill!
Yes! Freeze individual slices for a make ahead treat. Just thaw in the fridge or enjoy slightly frozen.
This is a Mexican-inspired cheesecake, combining churros flavors and dulce de leche in a classic American-style baked cheesecake.
Yes! While it looks impressive, the step-by-step instructions make it totally doable for bakers of any level.
This dessert is perfect for Cinco de Mayo, birthdays, fiestas, holiday gatherings, or any time you want to wow a crowd!
Absolutely! It's the best of both worlds: creamy cinnamon sugar cheesecake with caramel notes.
More Mexican & Cinnamon Desserts to Try
- Sopapilla Cheesecake Bars
- Tres Leches Cupcakes
- Cinnamon Sugar Churros Muffins
- Mexican Rice Pudding
- Dulce de Leche Candy
- Churros Toffee

Final Thoughts
Whether you call it a baked churros cheesecake, a cinnamon sugar cheesecake, or a dulce de leche cheesecake, this full-size, tall, and creamy dessert is truly unforgettable.
With its chewy crescent roll crust and authentic Mexican-inspired flavor, it's designed to be the best centerpiece at your next fiesta, family gathering, or holiday spread.
Ready to try the real deal? Let me know in the comments below! And if you want the easy bar version, don't miss my Sopapilla Cheesecake Bars.
If you like it, be sure to comment, rate it, tag @flavormosaic, and share it with me and others at Facebook | Twitter | Pinterest | Instagram!
Recipe
Ingredients
Crust:
- 8 oz can crescent rolls
- 2 Tbs melted butter
- ⅓ c brown sugar
- 2 Tbs cinnamon
- ⅛ tsp salt
Cheesecake:
- 24 oz cream cheese
- ¼ c brown sugar
- 1 (13.4 oz can) dulce de leche (set aside 3 TBL for topping)
- ¼ cup sour cream
- 2 tsp vanilla
- 1 ½ tsp lime juice
- ½ tsp salt
- 3 eggs
- 1 ½ Tbs cornstarch
Topping:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 3 Tbs dulce de leche
Instructions
Crust:
- 1 – * Preheat the oven to 350°. * Lightly spray a 9" springform pan with baking spray. * Unroll the crescent rolls and place in an even layer into the bottom of the prepared pan. * Top with the melted butter. * In a small mixing bowl add brown sugar, cinnamon and salt and whisk to combine. * Sprinkle mixture over the crescent rolls.
- 2 – Place into the preheated oven on the middle rack and bake for 15 minutes. Once baked, remove from the oven and place on a wire cooling rack. While cooling, make the cheesecake layer.
Cheesecake:
- 1 – Preheat the oven to 400°. In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and brown sugar and beat on high for 2 minutes. Add dulce de leche, sour cream, vanilla, lime juice, and salt and mix until just combined. Add in the eggs and mix for 30 seconds. Add cornstarch and mix until just incorporated.
- 2 – Wrap the bottom and sides of the springform pan with tin foil to prevent water from seeping in. Add the cheesecake batter to the prepared pan and place into a larger baking dish or broiler pan. Fill the broiler pan with 1″ of warm water. Place both pans into the preheated oven on the middle rack. Bake for 10 minutes, then reduce the heat to 250° and bake for 1 hour. Leaving the oven door closed, turn the heat off and let rest for 30 minutes. Open the oven door and let the cheesecake cool for 30 minutes in the oven. Remove the pan from the oven, unwrap the springform pan and place on a wire cooling rack to cool completely. Once cooled, cover with plastic wrap and place in the refrigerator. Chill overnight.
Topping:
- 1 – In the bowl of a stand mixer fitted with a whisk attachment add heavy cream and powdered sugar and whip on high until stiff, about 5-6 minutes. Remove the bowl from the mixer and add the dulce de leche and gently fold in using a rubber spatula. Spoon the mixture into a piping bag fitted with an open star piping tip. Unwrap and unmold the cheesecake from the pan. Pipe swirls on top of the chilled cheesecake. Cut into 10-12 slices and serve.
Storage:
- Cheesecake may be stored in an airtight container in the fridge for up to 4 days.






Sara says
Hi, should I be portioning out 3 tablespoons of the dulce de leche from the one can that’s listed in the recipe?
Michele says
Hi Sara,
Yes, set aside 3 tablespoons from the can of dulce de leche for the frosting.
Thanks,
Michele
Keri says
Hi, I’m making this for the first time soon and wondered what measurements you would do for the cinnamon sugar topping.
Thanks.
Michele says
Hi Keri,
I’m happy you’re going to be making this. For the cinnamon sugar, use 1 teaspoon cinnamon and 1/4 cup sugar.
Thanks,
Michele
Keri says
This was a huge hit with my family and very easy to make. I have made a lot of cheesecakes but none with a crescent roll crust so it was fun to try something new. I will definitely be making this again!!
Michele says
Hi Keri,
I’m so glad you liked it! Thanks for the nice comment. This Churros Cheesecake is delicious. We love it.
Thanks,
Michele
Kaitlyn says
Can you do a graham cracker crust with this instead of the crescent roll crust?
Michele says
Hi Kaitlyn,
Yes, you could either make or buy a graham cracker crust instead of the crescent roll crust. You can use the graham cracker crust recipe in this Cheesecake RecipeCheesecake Recipe with Graham Cracker Crust.